This Lemon Pepper Chicken Noodle Soup is a warm hug in a bowl! It features tender chicken, fluffy noodles, and a zingy lemon-pepper twist that makes it stand out.
Whenever I’m feeling under the weather, this soup is my go-to. Plus, it’s a breeze to whip up—just toss everything in and let it simmer. Enjoy with a cozy blanket!
Key Ingredients & Substitutions
Olive Oil: This is the base for sautéing the veggies. You can substitute with avocado oil or coconut oil for a different flavor. I love using light olive oil as it has a milder taste.
Chicken Broth: Low sodium is my go-to for more control over the saltiness. If you’re vegetarian, use vegetable broth instead! This will keep the soup flavorful without chicken.
Shredded Chicken: Rotisserie chicken makes life easy. But if you want a healthier option, simply boil some chicken breasts and shred them yourself. It’s also a great way to use leftovers!
Lemon Pepper Seasoning: This is key for that zingy flavor! If you don’t have it, mix black pepper with lemon zest and a bit of salt. It gives a nice homemade touch!
Egg Noodles: These are traditional, but feel free to swap for whole wheat noodles or gluten-free pasta if needed. Cooking times may vary, so check package instructions!
How Can I Perfectly Sauté Vegetables for a Soup?
Sautéing the vegetables right lays the foundation for great flavor. Here’s a simple method:
- Start with a medium pot over medium heat—ensure it’s preheated before adding oil.
- Add the olive oil and let it heat up for about 30 seconds.
- Once the oil is shimmering, toss in the diced onions. Sauté until they turn translucent, about 3-4 minutes.
- Next, add minced garlic and carrots. Stir and let them cook for 2-3 more minutes. This brings out their natural sweetness.
This step really enhances the flavor of your soup, so give it the attention it deserves!
Delicious Lemon Pepper Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 large carrots, peeled and sliced
- 8 cups chicken broth (low sodium preferred)
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 teaspoon lemon pepper seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 2 teaspoons dried parsley (or 1/4 cup fresh parsley, chopped)
- 1/2 teaspoon dried thyme (optional)
- 8 oz egg noodles or any preferred pasta
- 1 lemon, thinly sliced (for garnish and added lemon flavor)
- 2 tablespoons lemon juice (freshly squeezed)
Time Needed:
This comforting soup takes about 10 minutes to prep and around 20 minutes to cook, totaling about 30 minutes from start to finish. It’s perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until the onion is translucent and fragrant.
2. Add Garlic and Carrots:
Stir in the minced garlic and sliced carrots. Cook for another 2-3 minutes, stirring occasionally. This will allow the garlic flavors to combine well with the veggies!
3. Pour in Chicken Broth:
Now, pour in the chicken broth and increase the heat to bring it to a boil. This will provide a flavorful base for your soup.
4. Simmer with Chicken and Spices:
Once the broth is boiling, reduce the heat to a simmer. Add the shredded chicken, lemon pepper seasoning, black pepper, salt, parsley, and thyme (if using). Stir everything together well!
5. Cook the Noodles:
Add the egg noodles to the pot and cook until they are tender, usually about 7-8 minutes (check package instructions for exact time).
6. Finish with Lemon:
Stir in the fresh lemon juice and adjust the seasoning to your taste. A little more salt or pepper can elevate the flavors!
7. Serve and Garnish:
Ladle the soup into bowls, garnishing with fresh lemon slices and extra parsley if desired. This adds a lovely touch and extra flavor!
8. Enjoy Your Soup!
Serve the soup hot, and enjoy the bright, comforting flavors of your Lemon Pepper Chicken Noodle Soup. Perfect for any occasion!
Can I Use Fresh Chicken Instead of Cooked?
Absolutely! If you’d prefer fresh chicken, use about 1 pound of chicken breast. Sauté it in the pot until fully cooked before shredding and continuing with the recipe. Just make sure to cook it through before adding the broth!
How Can I Make This Recipe Gluten-Free?
For a gluten-free option, simply substitute the egg noodles with gluten-free pasta. Additionally, ensure that your chicken broth is labeled gluten-free. Cook the noodles separately if they require different cooking times!
How Long Can I Store Leftover Soup?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove or in the microwave before serving. If you’d like to freeze it, do so without the noodles for optimal texture after thawing!
What Can I Add for Extra Flavor?
For an extra flavor boost, consider adding a splash of white wine when sautéing the onions or adding fresh herbs like dill or cilantro right before serving. A pinch of red pepper flakes can also give a nice kick!