Soup’s On: Lemon Chicken Noodle Soup

Lemon Chicken Noodle Soup | Cooking In Stilettos

One of the challenges I face is when one has leftover rotisserie chicken, what do you do?  There’s only so much chicken salad that a gal can make. Faced with a partial leftover chicken taking up valuable real estate in my refrigerator, I thought “Soup”.  However, I was not in the mood for my normal Southwestern Chicken soup.  My tried & true recipes were not an option and add a case of the winter blahs and I found myself in a winter recipe rut.

Giada de Laurentiis had a recipe for a Lemon Chicken Soup with Spaghetti but since I’m not much of a spaghetti fan (don’t ask – it’s a childhood thing), I looked in the pantry and substituted egg noodles.  I also added the zest of one lemon and some garlic and celery and I found a new spin on an old favorite.  The options with this soup are endless – just jazz it up to what suits your palate.  Serve with crusty bread and dinner is served!

This Lemon Chicken Noodle Soup is a great dinner option for those nights when only quick and easy will do.

Gather the ingredients

Lemon Chicken Noodle Soup - Ingredients

That bay leaf looks lonely among the chicken broth, garlic and lemon zest/juice, no?

Lemon Chicken Noodle Soup - Broth

No thumbs were butchered when slicing the veggies *phew*

Lemon Chicken Noodle Soup - Veggies

Warm Comfort At Last – SO Good!

Lemon Chicken Noodle Soup Final

Lemon Chicken Noodle Soup
Prep time
Cook time
Total time
This Lemon Chicken Noodle Soup is a fresh take on a classic - comforting and packed with citrus flavor!
Recipe type: Soup
Serves: 4
  • 6 cups chicken broth (low sodium
  • Zest and juice of one lemon
  • 1 dried bay leaf
  • 1 (2-inch) piece Parmesan cheese rind, optional
  • 2 medium carrots, peeled and sliced into half moons
  • 1 rib of celery, sliced into half moons
  • 1 garlic clove, grated
  • 2 cups of egg noodles
  • 2 cups diced cooked rotisserie chicken, preferably breast meat
  • 1 cup grated Parmesan cheese, divided
  • ¼ cup chopped fresh flat-leaf parsley
  • Kosher salt
  1. In a large Dutch oven or stockpot, bring the chicken broth, lemon juice, lemon zest, bay leaf, and Parmesan rind to a boil over medium high heat.
  2. Add the carrots and celery to the mixture and simmer until tender, about 5 to 8 minutes.
  3. Add the egg noodles and cook for about 5 minutes or so and stir.
  4. Add the chicken and heat through, about 2 to 3 minutes.
  5. Remove the bay leaf and the Parmesan rind and discard.
  6. Stir in ½ of the cheese and the parsley.
  7. Season with salt, to taste.
  8. Serve the soup sprinkled with the remaining Parmesan and enjoy!
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