This Lemon Pepper Chicken Noodle Soup is bright and cozy, perfect for a chilly day! Tender chicken, noodles, and veggies come together in a warm, zesty broth that will make you feel all better!
I love how the lemon adds a fresh twist to the classic soup. It’s my go-to for those days when I need a little comfort. Grab a big bowl, sit back, and enjoy the goodness!
Key Ingredients & Substitutions
Olive oil or butter: Both work well, but I lean towards olive oil for its lightness. You can easily substitute with coconut oil or any vegetable oil if you prefer. Just choose something with a neutral flavor!
Chicken broth: Low-sodium is ideal since it allows you to control the saltiness. If you’re vegetarian, swap it with vegetable broth. Homemade broth adds even more flavor if you have the time!
Chicken: Boneless, skinless chicken breasts are great, but thighs can add more juiciness. If you’re in a rush, pre-cooked rotisserie chicken can be a quick substitute—just add it at the end to warm through.
Egg noodles: While egg noodles are traditional, feel free to switch to whole wheat or gluten-free pasta. Even rice or cauliflower rice could work, depending on your preference!
How Do You Get the Perfect Flavor in Your Soup?
Getting the right flavor in your soup is all about layering and seasoning consistently. Start by cooking the onions and veggies first to build a good base. Don’t rush this step! Browning them slightly brings out their natural sweetness.
- Sauté the onion, carrots, and celery in oil until soft.
- Adding lemon pepper seasoning early helps the flavors infuse and develop.
- Adjust seasoning once the soup is complete. It’s easier to add more salt or spice than to fix an overly salty dish!
- Don’t forget to taste! Add lemon juice if you want even more brightness.
These tips and tweaks will make your Lemon Pepper Chicken Noodle Soup a hit every time! Enjoy making it just the way you like!
Warm Up with Lemon Pepper Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup Base:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2-3 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced (optional but recommended)
- 6 cups chicken broth (preferably low sodium)
For the Chicken and Seasoning:
- 2 boneless, skinless chicken breasts (or thighs)
- 1 1/2 teaspoons lemon pepper seasoning
- 1 teaspoon dried parsley (plus more for garnish)
- Salt, to taste
For the Noodles and Garnish:
- 1 cup egg noodles or other short pasta
- 1 lemon, thinly sliced (for garnish and flavor)
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious soup takes about 15 minutes of prep time and around 30 minutes to cook, making the total time about 45 minutes. It’s quick enough to whip up on a busy weekday yet comforting and hearty enough for a cozy family dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil or butter in a large pot over medium heat. Once hot, toss in the chopped onion, sliced carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the veggies are softened and fragrant.
2. Add Garlic:
Now, add the minced garlic to the pot and sauté for another minute until it’s nice and fragrant. This will bring out the amazing flavor in your soup!
3. Bring in the Broth:
Next, pour in the chicken broth and bring the mixture to a gentle simmer. This is where the magic of the soup begins!
4. Add the Chicken:
Add the chicken breasts to the simmering broth along with lemon pepper seasoning, dried parsley, and a sprinkle of salt. Cover the pot and let it simmer for about 20 minutes, or until the chicken is fully cooked through.
5. Cook the Noodles:
While the chicken is cooking, take this time to add the egg noodles to the broth according to the package instructions. This usually takes about 6-8 minutes, so be sure to check back often!
6. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the pot and let it cool for a minute. Then, shred it into bite-sized pieces using two forks and return it to the soup.
7. Add Lemon and Seasoning:
Now, toss those lovely lemon slices into the soup. Give everything a good stir and taste your creation! Adjust seasoning with more salt and freshly ground black pepper if needed.
8. Final Simmer:
Let the soup simmer for another 2-3 minutes to meld all the flavors together. Your kitchen will smell divine!
9. Serve and Enjoy:
Serve the soup hot in bowls, garnishing with extra parsley if you desire. Sit back, enjoy your homemade Lemon Pepper Chicken Noodle Soup, and feel the warmth fill you up!
This soup is a delightful blend of flavors and textures that will warm you from the inside out. Enjoy every comforting spoonful!
Can I Use Leftover Chicken in This Recipe?
Absolutely! If you have leftover rotisserie chicken or any cooked chicken, you can easily use it. Just add it towards the end of the cooking process to warm it through instead of cooking it from scratch.
How Can I Make This Soup Gluten-Free?
To make this Lemon Pepper Chicken Noodle Soup gluten-free, simply substitute the egg noodles with gluten-free pasta or rice. Also, check that the chicken broth you’re using is gluten-free, as some brands may contain additives with gluten.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally for even heating. If the soup thickens, just add a bit of extra broth or water when reheating!
Can I Freeze This Soup?
Yes, this soup can be frozen! Let it cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat on the stovetop.
