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Lemon Chicken Soup Recipe

Lemon Chicken Soup

Wholesome Cove
This lemon chicken soup is the ultimate comfort food with a bright, zesty twist. Tender shredded chicken, hearty vegetables, and egg noodles simmer together in a rich broth, finished with fresh lemon juice and zest for a soup that feels both nourishing and refreshing. Perfect for cold days, recovery meals, or any time you need something cozy and healing.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 285 kcal

Equipment

  • Large Dutch oven or heavy bottomed soup pot - At least 6-quart capacity
  • Sharp chef's knife - For chopping vegetables
  • Cutting board
  • Wooden spoon or heat-resistant spatula - For stirring
  • Measuring cups and spoons
  • Ladle - For serving
  • Tongs or slotted spoon - For removing chicken
  • Small bowl - For mixing lemon juice
  • Microplane or zester - For lemon zest

Ingredients
  

For the Soup Base

  • 2 tbsp olive oil
  • 1 large yellow onion - about 1½ cups or 225g, diced
  • 3 medium carrots - about 1½ cups or 200g, peeled and sliced into rounds
  • 3 celery stalks - about 1 cup or 120g, chopped
  • 4 cloves garlic - minced
  • 1 tsp fresh ginger - minced
  • 8 cups low-sodium chicken broth - 1.9 liters
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • salt and black pepper - to taste

For the Chicken and Pasta

  • 1½ lbs boneless skinless chicken breasts or thighs - 680g
  • 1 cup dried egg noodles or small pasta - 170g
  • 2 cups fresh baby spinach - 60g, roughly chopped

For the Lemon Finish

  • ⅓ cup fresh lemon juice - 80ml, from 2-3 lemons
  • 1 tbsp lemon zest
  • ¼ cup fresh parsley - 15g, chopped
  • 2 tbsp fresh dill - optional but recommended, chopped

Instructions
 

  • Dice onion, slice carrots and celery, mince garlic and ginger, and pat chicken dry with paper towels. Zest and juice the lemons, keeping them in separate bowls, then chop the parsley and dill.
  • Heat olive oil in a large Dutch oven over medium heat, then sauté onions for 3-4 minutes until translucent. Add carrots and celery and cook 5-6 more minutes, then stir in garlic and ginger for 30-45 seconds until fragrant.
  • Pour in chicken broth, scraping up any browned bits, then add bay leaves, thyme, oregano, and seasoned chicken. Bring to a boil over medium-high heat, then reduce to a gentle simmer, cover partially, and cook 20-25 minutes until chicken reaches 165°F (74°C).
  • Transfer cooked chicken to a cutting board and let rest 3-4 minutes, then shred into bite-sized pieces using two forks. Set aside and keep the soup simmering.
  • Add egg noodles or pasta to the simmering soup and stir to prevent clumping. Cook according to package directions (about 8-10 minutes), stirring occasionally, until just al dente.
  • Remove pot from heat, discard bay leaves, and stir in shredded chicken and spinach until wilted. Add lemon juice, lemon zest, parsley, and dill, taste and adjust seasoning, then let rest 5 minutes before serving.

Notes

  • Add lemon juice only AFTER removing the pot from heat — adding it while boiling causes bitterness.
  • Always use fresh lemon juice, not bottled, for the brightest and cleanest flavor.
  • Chicken thighs are more forgiving than breasts and stay juicier even if slightly overcooked.
  • If making ahead or expecting leftovers, cook pasta separately and add to individual bowls to prevent soggy noodles.
  • The soup can be refrigerated in an airtight container for up to 4 days; add a splash of fresh broth when reheating as the pasta absorbs liquid.
  • Freeze without pasta for up to 3 months; cook fresh pasta and add when serving.
  • When reheating leftovers, add a fresh squeeze of lemon juice to revive the bright flavor.
  • For a Greek-style Avgolemono variation, replace pasta with ½ cup rice and temper 2 egg yolks with lemon juice and hot broth before stirring in.
  • For a gluten-free version, substitute egg noodles with gluten-free pasta, rice noodles, or white rice (add rice with the chicken as it takes longer to cook).
  • For a shortcut, use 3 cups of shredded rotisserie chicken added at the end, reducing cook time by 20 minutes.

Nutrition

Serving: 1BowlCalories: 285kcalCarbohydrates: 22gProtein: 30gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 680mgPotassium: 620mgFiber: 3gSugar: 5gVitamin A: 85IUVitamin C: 25mgCalcium: 6mgIron: 12mg
Keyword chicken noodle soup, comfort food soup, easy soup recipe, healthy chicken soup, lemon chicken soup
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