This Lemon Pepper Chicken Noodle Soup is bright and cozy! With tender chicken, soft noodles, and a zingy lemon flavor, it’s like a hug in a bowl.
Perfect for chilly days or when you need a little pick-me-up! I love the way the lemon adds a refreshing twist—it’s like sunny happiness in every slurp!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing and adds a nice flavor. You can substitute it with canola oil or even butter if you prefer something richer.
Chicken Broth: Homemade broth is fantastic if you have time, but low sodium store-bought is a great option. If you need a vegetarian version, vegetable broth works well.
Chicken: I love using boneless, skinless chicken breasts for leaner meat, but thighs can add more flavor. If you’re short on time, rotisserie chicken is a quick alternative.
Lemon Pepper Seasoning: This adds a lot of the dish’s flavor! If you don’t have it, a mix of lemon zest and black pepper with a pinch of salt can do the trick.
Egg Noodles: These are traditional for chicken noodle soup, but you can swap for gluten-free pasta or whole wheat noodles if you prefer a healthier option.
What’s the Best Way to Shred Chicken?
Shredding chicken can be tricky if you don’t know the method. Here’s a quick way to make this easy:
- Once the chicken has finished cooking, let it cool for a couple of minutes. This helps it handle better.
- Use two forks. Hold one fork in each hand and pull the chicken apart by shredding it in opposite directions.
- For a quicker method, you can also use a hand mixer on low speed—just be careful not to over-shred.
Shredded chicken works well in soups, giving every spoonful that wonderful flavor. Happy cooking!
Lemon Pepper Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 8 cups chicken broth (homemade or low sodium store-bought)
- 2 boneless, skinless chicken breasts or thighs
- 2 teaspoons lemon pepper seasoning
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 8 ounces egg noodles (or any wide noodle)
- 1 lemon, thinly sliced (plus 2 tablespoons lemon juice)
- Salt to taste
- Freshly ground black pepper to taste
- Fresh thyme sprigs (for garnish, optional)
How Much Time Will You Need?
This delicious Lemon Pepper Chicken Noodle Soup will take about 15 minutes to prep and around 30 minutes to cook, making it ready in about 45 minutes. Perfect for a quick weeknight dinner or a cozy weekend treat!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until they are softened and fragrant. Next, toss in the minced garlic and sliced carrots, cooking for another 2-3 minutes while stirring occasionally.
2. Add the Broth and Chicken:
Pour in the chicken broth and bring it to a boil. Once boiling, carefully add your chicken breasts or thighs into the pot. Reduce the heat to a simmer, then sprinkle in the lemon pepper seasoning and thyme. Cover the pot and let the chicken cook for about 20 minutes, or until it’s fully cooked through.
3. Shred the Chicken:
Take the cooked chicken out of the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back to the pot.
4. Cook the Noodles:
Add the egg noodles to the simmering soup and follow the package instructions (usually around 6-8 minutes) to cook them until tender.
5. Finishing Touches:
After the noodles are cooked, stir in the fresh lemon juice and the thinly sliced lemon. Taste the soup and season with salt and freshly ground black pepper according to your preference.
6. Serve and Enjoy:
Let the soup simmer for an additional 2 minutes to meld all of those lovely flavors together. Serve your Lemon Pepper Chicken Noodle Soup hot, garnished with fresh thyme sprigs if you like!
Enjoy this bright, comforting soup that’s sure to warm your heart and lift your spirits on any day!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before starting the recipe. Thaw frozen chicken in the fridge overnight or quickly in a sealed plastic bag submerged in cold water for about 30 minutes.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup, but it’s best to cook the noodles separately and add them just before serving. This prevents them from becoming soggy. The soup can be stored in an airtight container in the fridge for up to 3 days.
What Are Some Good Substitutions for the Noodles?
If you’re looking for alternatives to egg noodles, wide rice noodles, gluten-free pasta, or even zucchini noodles can be great substitutes! Just adjust the cooking time according to the type of noodle you use.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on the stove over low heat or in the microwave, stirring occasionally to ensure even heating. You may want to add a splash of broth or water to loosen the soup if it thickens upon sitting.
