Lemon Chicken Noodle Soup

Lemon Chicken Noodle Soup is a fresh take on a comforting classic.  This easy chicken noodle soup is packed with citrus flavor and ready in 30 minutes.

I have a delicious recipe that will warm y’all right up – this scrumptious Lemon Chicken Noodle Soup.

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.

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.

On to the recipe:

Gather the ingredients

Adding a Parmesan rind to the lemony broth

Let’s bring everything to a simmer

Add even more Parmesan

Warm Comfort At Last . SO Good!

Aly M. Cleary | Adapted from Giada de Laurentiis

Yields 4

Lemon Chicken Noodle Soup

This Lemon Chicken Noodle Soup is a fresh take on a classic – comforting and packed with citrus flavor and ready in about 30 minutes.

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

• 6 cups chicken broth (preferably low sodium)
• Zest and juice of one lemon
• 1 dried bay leaf
• 1 (2-inch) piece Parmesan cheese rind, optional
• 1 cup of carrots, peeled and sliced into half moons
• 2 ribs of celery, sliced into half moons
• 1 garlic clove, grated
• 2 cups of whole wheat egg noodles
• 2 cups diced cooked rotisserie chicken, preferably breast meat
• 2/3 cup grated Parmesan cheese, divided
• 1/4 cup chopped fresh flat-leaf parsley
• Kosher salt

Instructions

1. In a large Dutch oven or soup pot over medium high heat, bring the chicken broth, lemon zest and juice, bay leaf and Parmesan rind to a boil.
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 1/2 of the cheese and the parsley.
7. Season with salt, to taste.
8. Serve the soup sprinkled with the remaining Parmesan and enjoy!

Nutrition

Calories

379 cal

Fat

15 g

Carbs

28 g

Protein

29 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

105

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