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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

Lemon Chicken Noodle Soup - Ingredients |

Adding a Parmesan rind to the lemony broth

Lemon Chicken Noodle Soup - Adding the Parmesan Rind |

Let’s bring everything to a simmer

Lemon Chicken Noodle Soup - Time to Simmer |

Add even more Parmesan

Lemon Chicken Noodle Soup - Even More Parmesan Flavor |

Warm Comfort At Last . SO Good!

This Lemon Chicken Noodle Soup from is a modern twist on a classic. Rotisserie chicken is simmered with noodles and veggies in a bright citrus Parmesan broth. What's not to love? | @CookInStilettos | Homemade Chicken Noodle Soup | 30 Minute Meal | Easy Soup Recipe | Leftover Recipes | Rotisserie Chicken Recipes | Lemon Broth

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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  • 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


  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!



379 cal


15 g


28 g


29 g
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