Comforting lemon chicken noodle soup with tender chicken, soft noodles, bright veggies, and lemon oregano infused broth. It’s the perfect soup to make year-round!
- 2–3 Tbsp. olive oil
- 1 lb. boneless, skinless, chicken thighs, cut into strips
- 3/4 tsp. kosher salt, plus more to taste
- 1/4 tsp. black pepper, plus more to taste
- 1 medium onion, diced, about 1/2 – 1 cup
- 3 carrots, diced, about 1 cup
- 2 celery ribs, diced, about 1 cup
- 3 garlic cloves, minced
- 1/2 tsp. dried oregano
- 6 cups chicken stock
- 2 bay leaves
- 3/4 cups dried pasta, such as fine egg noodles or fideo (cut spaghetti)
- 1 Tbsp. lemon zest, about 2 lemons
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. fresh chopped parsley
- In a 4.5-quart or bigger soup pot or a dutch oven, heat 2 tablespoons of olive oil. Toss chicken with 3/4 teaspoons of salt and 1/4 teaspoons of pepper and add to the pot. Cook until browned, about 5-7 minutes, stirring frequently. Remove to a plate.
- Reduce heat to medium. Add the remaining 1 tablespoon of oil if needed. Add onions, carrots, and celery with a pinch of salt. Cook until the veggies are beginning to soften, about 4-5 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds, stirring constantly.
- Add chicken stock and bay leaves. Bring to a simmer. Stir in pasta and chicken. Season soup with salt and pepper, to taste. Simmer partially covered until pasta and veggies are tender, about 10-12 minutes. Stir the soup occasionally so the pasta does not stick.
- Remove and discard the bay leaves. Stir in lemon zest, lemon juice, and parsley.
- Can I substitute chicken breast for the thighs? Yes, you can. In step 3, add the cooked chicken breast in the last 3 minutes of cooking, otherwise, if you add it in with the pasta it will be tough by the time the soup is done cooking.
- Leftovers: Leftovers can be refrigerated in an airtight container up to 4 days or frozen for up to 3 months.
Keywords: chicken soup, noodle soup, spring soup