Creamy Lemon Chicken Noodle Soup

Creamy Lemon Chicken Noodle Soup is a comforting, cozy twist on classic chicken noodle soup, with a bright pop of fresh lemon and a luscious, creamy broth. It’s loaded with tender chicken, hearty noodles, and plenty of veggies — perfect for chilly nights or when you need a bowl of something nourishing and delicious.

Why You’ll Love This Recipe

You’ll love this Creamy Lemon Chicken Noodle Soup because it’s the best of both worlds: rich and creamy, yet light and fresh thanks to the zing of lemon. It’s easy to make in one pot, comes together in under an hour, and makes the perfect feel-better soup when you’re under the weather or just craving comfort food.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Egg noodles (or any noodle of your choice)
• Carrots, sliced
• Celery, sliced
• Yellow onion, diced
• Garlic, minced
• Chicken broth
• Heavy cream or half-and-half
• Fresh lemon juice and zest
• Olive oil or butter
• Fresh dill or parsley, chopped
• Salt
• Black pepper

Directions

1. In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add diced onion, carrots, and celery. Cook for 5–7 minutes until softened.
2. Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
3. Pour in the chicken broth and bring to a gentle boil. Add the chicken breasts or thighs and reduce to a simmer. Cover and cook for about 15–20 minutes, or until the chicken is cooked through.
4. Remove the chicken, shred it with two forks, and return it to the pot.
5. Add the egg noodles and cook according to package directions until tender.
6. Reduce the heat to low. Stir in the heavy cream or half-and-half, fresh lemon juice, and lemon zest. Season with salt and black pepper to taste.
7. Sprinkle in fresh dill or parsley just before serving.
8. Ladle into bowls and enjoy warm.

Servings and timing

This recipe serves about 4–6 people and takes about 15 minutes to prep and 30–35 minutes to cook.

Variations

• Use rotisserie chicken to save time.
• Add baby spinach for extra greens.
• Swap egg noodles for rice, orzo, or gluten-free noodles.
• Make it dairy-free by using coconut milk instead of cream.
• Stir in a little Parmesan cheese for extra richness.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or cream if needed. For best texture, cook noodles separately and add them fresh if storing for later.

FAQs

Is this soup very lemony?

The lemon adds a fresh brightness without overpowering the creamy base — you can adjust the amount to your taste.

Can I make it ahead of time?

Yes! It reheats beautifully — just cook the noodles separately if you plan to store it so they don’t get mushy.

Can I freeze Creamy Lemon Chicken Noodle Soup?

It’s best fresh since the noodles and cream can change texture when frozen.

Can I use leftover cooked chicken?

Absolutely! Stir in cooked shredded chicken and simmer just until heated through.

What kind of noodles work best?

Egg noodles are classic, but any pasta shape will work.

Can I make it gluten-free?

Yes, just use gluten-free noodles.

What herbs taste best?

Fresh dill or parsley add lovely flavor, but thyme or chives are also great.

How do I make it extra creamy?

Use heavy cream instead of half-and-half and add a little grated Parmesan.

Is it kid-friendly?

Definitely! The creamy broth and mild lemon flavor make it comforting for everyone.

What can I serve with this soup?

Crusty bread, garlic toast, or a simple green salad pair perfectly.

Conclusion

Creamy Lemon Chicken Noodle Soup is the ultimate bowl of comfort — hearty, creamy, and brightened with a hint of fresh lemon. It’s simple to make, easy to customize, and guaranteed to warm you up from the inside out. Make a pot today and enjoy a comforting meal that everyone will love!

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