This Lemon Pepper Chicken Noodle Soup is a warm hug in a bowl! With tender chicken, slurp-worthy noodles, and a zesty lemon twist, it’s sure to lift your spirits.
Trust me, the lemony flavor makes it feel like sunshine even on gloomy days. I often enjoy it with some crusty bread—perfect for dipping! 🍞
Key Ingredients & Substitutions
Olive Oil: This oil gives a great flavor to the soup. If you need an alternative, feel free to use vegetable or canola oil instead. However, I personally love the rich taste of olive oil, especially in soup!
Chicken Broth: I recommend low-sodium broth so you can control the salt. If you’re vegetarian or want a lighter version, vegetable broth works wonders too!
Shredded Chicken: Using rotisserie chicken is my go-to because it saves time. If you don’t have it, you can poach chicken breasts instead. Just cook them in boiling water, then shred!
Noodles: Egg noodles are classic for this soup, but you can switch to rotini or any pasta you prefer. Gluten-free pasta also works well if needed.
Lemon: Fresh lemons give the best flavor, but if you only have bottled lemon juice, that’s a fine substitute. Use about 2 tablespoons for the juice.
How Can I Ensure My Vegetables Are Perfectly Soft?
Sauteing the vegetables before adding the broth is key to building flavor. Here’s how to do it right:
- Start with medium heat and make sure your olive oil is hot before adding the onions, carrots, and celery. This helps them soften more evenly.
- Cook until the onions are see-through and the other veggies are tender, about 5-7 minutes. Stir occasionally so they don’t burn.
- Adding garlic last is important, as it cooks quickly. You don’t want it to burn and turn bitter, so cook it for just about a minute.
By following these steps, you’ll have perfect, aromatic vegetables to form the base of your soup! Enjoy your cooking!
How to Make Lemon Pepper Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 stalks celery, sliced
- 8 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie or poached)
- 8 ounces egg noodles or rotini pasta
- 1 lemon, thinly sliced (plus juice of the lemon)
- 1 teaspoon lemon zest
- 1½ teaspoons freshly ground black pepper
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried basil
- Salt to taste
- Fresh parsley or thyme for garnish
How Much Time Will You Need?
This delightful Lemon Pepper Chicken Noodle Soup will take about 15 minutes to prep and around 20-25 minutes to cook. In less than an hour, you’ll have a hot, comforting bowl of soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Sauté these veggies until the onions are translucent and the vegetables begin to soften, about 5-7 minutes. This creates a wonderful flavor base for your soup.
2. Add the Garlic:
Stir in the minced garlic and cook for about 1 minute, until the garlic is fragrant. This will add a lovely aroma to your soup!
3. Bring in the Broth:
Pour in the chicken broth and bring the mixture to a boil. The bubbling broth will help develop the flavor of your soup!
4. Combine the Chicken and Seasonings:
Add the shredded chicken, lemon zest, freshly ground black pepper, thyme, and basil. Allow the soup to simmer for about 10 minutes, letting all the flavors meld together beautifully.
5. Cook the Noodles:
Next, add the egg noodles or rotini pasta to the pot. Cook according to the package instructions—usually about 6-8 minutes—until the noodles are tender and nicely cooked.
6. Finish with Lemon:
Just before you’re ready to serve, stir in the fresh lemon juice and add the thin lemon slices for an extra burst of flavor. This is what gives the soup its refreshing taste!
7. Taste and Adjust:
Give the soup a taste and adjust the salt and pepper as necessary. Everyone has different preferences!
8. Serve & Enjoy:
Ladle the soup into bowls, sprinkle fresh parsley or thyme on top for garnish, and serve hot. Enjoy your heartwarming lemon pepper chicken noodle soup with a side of crusty bread, if you’d like!
Every spoonful is like a warm hug—perfect for any day! 🌟
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Frozen vegetables can be a great time-saver. Just add them to the pot once you’ve poured in the chicken broth. They will cook just as well and still provide a nice flavor.
Can I Make This Soup Dairy-Free?
Yes! This recipe is naturally dairy-free as it focuses on wholesome ingredients. Just make sure to double-check any resort replacements if you’re using pre-packaged chicken or broth.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 3 months; just make sure to leave space in the container as it expands when frozen. To reheat, thaw in the fridge overnight, then warm gently on the stove or microwave.
Can I Add Other Proteins or Vegetables?
Yes, feel free to get creative! You can add cooked shrimp, tofu, or even chickpeas for extra protein. As for vegetables, feel free to include spinach, mushrooms, or peas. Just make sure to adjust the cooking time if you’re adding more ingredients!
