This Lemon Pepper Chicken Noodle Soup is a bright and comforting dish. It combines tender chicken, soft noodles, and a zesty lemon pepper flavor that warms your soul!
Whenever I make this soup, it feels like a big hug on a chilly day. Plus, those noodles are so slurp-worthy, I can’t help but laugh while I enjoy a big bowl! 😂
I love that it comes together quickly, making it perfect for weeknight dinners. A sprinkle of fresh herbs on top just makes it even better! Yum!
Key Ingredients & Substitutions
Olive Oil: Essential for sautéing the vegetables, but you can substitute with canola or avocado oil if needed. I prefer olive oil for its flavor and health benefits.
Onion: A medium onion adds sweetness and depth. If you’re sensitive to onions, consider using shallots or leeks. Both offer a milder taste.
Chicken Broth: Low-sodium chicken broth helps control the saltiness of the dish. If you’re looking for a vegetarian option, vegetable broth works well too.
Cooked Chicken: Rotisserie chicken is super convenient since it’s pre-cooked! If you have leftovers, shredded chicken breast or thighs from your dinner last night will work great.
Lemon Pepper Seasoning: This adds the dish’s signature flavor. You can make your own with black pepper and lemon zest if you don’t have it on hand.
How Do I Get the Best Flavor from My Carrots?
Carrots need to be cooked just right to keep their natural sweetness and not lose texture. Slice them thinly for quicker cooking. Here’s how:
- Cook them with the onion and garlic for about 2-3 minutes before adding the broth.
- Don’t skip this step! Sautéing first gives the carrots a nice flavor boost.
Add the chicken broth and let them simmer for just the right time to keep them crunchy yet tender. They’re delightful in every spoonful!
Lemon Pepper Chicken Noodle Soup
Ingredients You Will Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 large carrots, sliced
- 8 cups chicken broth (low sodium preferred)
- 2 cups cooked shredded chicken breast (rotisserie chicken works well)
- 8 ounces egg noodles or wide egg pasta noodles
- 1 lemon, thinly sliced plus juice of 1 lemon
- 2 teaspoons lemon pepper seasoning
- 1 teaspoon dried parsley
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley, chopped (optional for garnish)
Time Needed:
This hearty Lemon Pepper Chicken Noodle Soup takes about 10 minutes to prep and about 20 minutes to cook, so you’re looking at around 30 minutes total. Perfect for a quick but satisfying meal!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion once the oil is hot and cook it for about 3-4 minutes or until softened. Stir it occasionally so it doesn’t stick.
2. Add the Veggies:
Next, add the minced garlic and sliced carrots to the pot. Cook everything together for about 2-3 minutes until the garlic is fragrant. This is where the magic starts!
3. Build the Soup Base:
Pour in the chicken broth—watch out for splashes! Bring it to a boil, then reduce the heat to a simmer. Allow it to simmer for about 10 minutes. This gives the flavors a chance to blend and will soften the carrots a bit.
4. Add Chicken and Seasonings:
Now, stir in the shredded chicken, lemon pepper seasoning, dried parsley, and the juice of your lemon. Season with salt and freshly ground black pepper to your liking.
5. Cook the Noodles:
It’s noodle time! Add the egg noodles and the slices of lemon to the pot. Let it simmer according to the noodle package instructions, usually about 7-8 minutes, until the noodles are nice and tender.
6. Final Touches:
Give it a taste! Add more lemon juice or lemon pepper if you want a little extra zing. When it’s just how you like it, it’s time to serve.
7. Serve Up Your Soup:
Remove the pot from heat. If you don’t want the lemon slices in there, you can take them out now. Ladle the delicious soup into bowls and sprinkle with freshly chopped parsley for garnish if you wish.
Enjoy this comforting, zesty Lemon Pepper Chicken Noodle Soup! It’s a wonderful dish for cozy nights in or when you’re feeling under the weather.
Can I Use Frozen Chicken for This Soup?
Yes, you can use frozen chicken! Just make sure to thaw it first. The safest way is to place it in the refrigerator overnight. If you’re in a hurry, you can thaw it in a sealed bag submerged in cold water for about an hour.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply substitute the chicken broth with vegetable broth and omit the chicken. You can add extra vegetables like zucchini, peas, or bell peppers for additional flavor and texture!
What is the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. If you need to reheat it, do so on the stove over low heat, stirring occasionally to ensure even warming.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to the point of adding the noodles, then store it in the fridge. When ready to eat, simply reheat and add the noodles, cooking them just before serving.