This Lemon Pepper Chicken Noodle Soup is a warm hug in a bowl! It has tasty chicken, soft noodles, and a zesty lemon flavor that makes it refreshing.
Whenever I make this soup, I can’t help but smile. It’s like sunshine on a rainy day! Plus, it’s super easy to whip up, perfect for any meal.
Grab some crusty bread on the side, and you’ve got a cozy meal ready to enjoy. It’s my go-to for chilly evenings!
Key Ingredients & Substitutions
Olive Oil: This is for sautéing the veggies. You can swap it with butter for a richer flavor or use any neutral oil if you prefer.
Onion & Garlic: Essential for the base flavor. If you’re short on time, you can use onion powder and garlic powder as a substitute.
Chicken Broth: Low sodium is best to control salt levels. If you don’t have broth, use water and add more spices. Vegetable broth works too if you’re going meat-free.
Chicken: Shredded rotisserie chicken is awesome for convenience, or you can use leftovers from another meal. Tofu or chickpeas are great alternatives for a vegetarian option.
Lemon Pepper Seasoning: You can make your own by mixing lemon zest with black pepper if you don’t have the pre-made version. Fresh lemon juice enhances flavor, so don’t skip it!
Noodles: Thin egg noodles are classic, but you could also use rice noodles or whole wheat pasta for a healthier option.
How Do You Get the Most Flavor from Your Soup?
Building flavor in your soup starts with sautéing onions and garlic. This gently releases their natural sweetness and aroma. Take your time and keep the heat medium to avoid burning.
- Heat olive oil until shimmering, then add onions. Stir until they’re translucent.
- Next, add garlic and carrots—sauté them just until they’re soft.
- Pour in the broth and let it come to a boil to build richness.
- Add your seasonings and chicken. Low simmering allows those flavors to blend beautifully.
Lemon Pepper Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3-4 garlic cloves, minced
- 3 large carrots, peeled and sliced
- 6 cups chicken broth (preferably low sodium)
- 2 cups cooked, shredded chicken breast
- 1 teaspoon lemon pepper seasoning (or to taste)
- 1 teaspoon dried parsley (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon dried thyme
- Salt to taste
- 6 oz thin egg noodles or any thin pasta
- Juice of 1 lemon (about 3 tablespoons)
- Thin lemon slices for garnish
- Fresh cracked black pepper to taste
How Much Time Will You Need?
This delightful Lemon Pepper Chicken Noodle Soup will take about 10 minutes to prep and 30 minutes to cook, giving you a total of around 40 minutes before you’re diving into a warm, comforting bowl of goodness!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once it’s nice and warm, add the finely chopped onion. Sauté it for about 4-5 minutes, or until it turns translucent and soft. Next, toss in the minced garlic and sliced carrots. Cook for another 2-3 minutes until you can smell that wonderful aroma wafting through your kitchen!
2. Add the Broth:
Next, pour in the chicken broth and bring the mixture to a gentle boil. This is where the magic starts to happen and all those flavors begin to blend together!
3. Mix in the Chicken and Seasonings:
Once boiling, add the cooked shredded chicken, lemon pepper seasoning, dried parsley, thyme, and a pinch of salt. Reduce the heat and let it simmer for about 10 minutes while the carrots cook until they are tender. This allows the flavors to marry beautifully.
4. Cook the Noodles:
Now it’s time to add your egg noodles! Stir them in and cook according to the package instructions, usually about 6-8 minutes or until they’re al dente. Don’t forget to stir occasionally!
5. Final Touches:
After the noodles are cooked, stir in the fresh lemon juice, then taste and adjust your seasoning with more salt and fresh cracked black pepper as desired. This is where you can make it just right for your taste!
6. Serve and Enjoy:
Finally, ladle the soup into bowls. Garnish with those lovely thin lemon slices on top for a pop of freshness and beauty. Serve hot, enjoy every spoonful, and savor the uplifting flavors of your homemade Lemon Pepper Chicken Noodle Soup!
Can I Use Rotisserie Chicken for This Soup?
Absolutely! Using rotisserie chicken is a great time-saver. You can easily shred the meat from the chicken and toss it into the soup, which adds a delicious flavor and saves cooking time!
Can I Make This Soup Vegetarian?
Yes, you can. Simply replace the chicken broth with vegetable broth and omit the chicken. For protein, you can add chickpeas or tofu, which work wonderfully in this soup!
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the soup in individual portions. Just make sure to leave out the noodles; they tend to get mushy when reheated!
Can I Adjust the Zestiness?
Of course! Feel free to adjust the amount of lemon pepper seasoning and lemon juice to your taste. If you prefer a milder flavor, start with less and gradually add more until you reach your desired level of zestiness.
