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Creamy Lemon Chicken Noodle Soup

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A cozy and comforting creamy lemon chicken noodle soup made with tender shredded chicken, hearty egg noodles, fresh veggies, and a pop of fresh lemon for brightness.

Ingredients

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  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 2 cups cooked shredded chicken
  • 2 cups egg noodles
  • 1 cup half-and-half or heavy cream
  • 1 tbsp cornstarch (optional, for thickening)
  • 1 large lemon, zested and juiced
  • 2 tbsp fresh chopped dill or parsley
  • Salt and black pepper, to taste

Instructions

  1. In a large pot, melt butter with olive oil over medium heat. Add onion, carrots, and celery; cook for 5-6 minutes until softened.
  2. Add garlic and sauté for 1 more minute until fragrant.
  3. Pour in chicken broth and bring to a boil. Add shredded chicken and egg noodles.
  4. Reduce heat and simmer until noodles are tender, about 8-10 minutes.
  5. In a small bowl, whisk cornstarch with a few tablespoons of hot broth. Stir into the soup, then add half-and-half or cream. Simmer 2-3 minutes to thicken slightly.
  6. Stir in lemon zest and juice. Season with salt and pepper to taste.
  7. Remove from heat and stir in fresh dill or parsley. Serve warm.

Notes

  • Use rotisserie chicken to save time.
  • Adjust the amount of lemon juice and zest to your taste.
  • Leftovers keep well in the fridge for up to 3 days.

Nutrition

Find it online: https://ukfinda.com/creamy-lemon-chicken-noodle-soup/