How To Make Creamy Lemon Chicken Noodle Soup
You don’t need to be sick to enjoy a good bowl of chicken noodle soup. In this recipe, the classic flavors are brightened up with thyme & fresh lemon juice.
Serves:
Ingredients
- 1tbspolive oil
- 1small white onion,peeled and diced
- 2carrots,peeled and diced
- 2stalkscelery,ends trimmed and diced
- 4clovesgarlic,minced or pressed
- 8cupschicken stock
- 2cupschicken,cooked and shredded
- 2tspfresh thyme leaves,or more to taste
- 1bay leaf
- 6ozwide egg noodles
- ½cupheavy cream
- 4tbsplemon juice,freshly-squeezed
- sea salt and freshly-cracked black pepper
Instructions
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Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 4 minutes, stirring occasionally.
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Add carrots and celery and sauté for an additional 3 to 4 minutes, or until the carrots are softened a bit, stirring occasionally.
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Add garlic and sauté for an additional 1 to 2 minutes, or until fragrant, stirring occasionally.
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Add chicken stock, shredded chicken, thyme, bay leaf and gently stir until combined. Continue cooking until the soup reaches a simmer.
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Reduce heat to medium-low to maintain the simmer and stir in the egg noodles. Continue cooking, uncovered, for 7 to 9 minutes or until the egg noodles are al dente.
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Add heavy cream and stir to combine, then add 2 tablespoons lemon juice and stir to combine.
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Remove and discard the bay leaf. Taste and season with any extra lemon juice, thyme, salt and pepper needed.
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Serve warm and enjoy!
Nutrition
- Calories: 325.23kcal
- Fat: 16.38g
- Saturated Fat: 6.21g
- Trans Fat: 0.05g
- Monounsaturated Fat: 6.68g
- Polyunsaturated Fat: 2.34g
- Carbohydrates: 27.74g
- Fiber: 1.54g
- Sugar: 6.04g
- Protein: 16.32g
- Cholesterol: 71.69mg
- Sodium: 828.39mg
- Calcium: 44.10mg
- Potassium: 484.35mg
- Iron: 1.87mg
- Vitamin A: 211.75µg
- Vitamin C: 6.76mg
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