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lemon chicken noodle soup

Lemon Chicken Noodle Soup

  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: American


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!


  • 23 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 1/21 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


  1. 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.
  2. 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.
  3. 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.
  4. 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