Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Lemon Chicken Noodle Soup

By

Google Ads
Rate this recipe 4.5/5 (12 Votes)

Ingredients

  • 2 1/2 lbs Chicken Breast, with bone and skin
  • 1 × 14.5 oz can Chicken Broth, low sodium
  • 12 cups Water
  • 3 Large Cloves Garlic, chopped
  • 3 Medium Ribs Celery, sliced diagonally
  • 2 Medium Carrots, peeled and shaved
  • 1 Medium Onion, sliced
  • Juice of One Lemon
  • 1 Tbsp Kosher Salt
  • 1 tsp Black Pepper, coarse ground
  • 1/2 lb Wide Egg Noodles
  • 1/2 cup Whole White Mushrooms, sliced thinly
  • 1 cup Green Peas, frozen
  • 1 Tbsp Lemon Zest, freshly grated
  • 1 tsp Fresh Thyme

Details

Preparation

Step 1

n a large stock pot, over medium high heat, place chicken, chicken broth, water and garlic. Bring to a boil. Skim off foamy substance, cover and reduce heat to simmer.
Simmer for one hour and remove chicken from broth and allow to cool, lowering heat to warm.
Debone chicken and return to broth along with carrots, celery and onion. Increase heat and bring back to a boil.

Add lemon juice, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender.
Over medium heat, add noodles and boil for 10 minutes. Stir in mushrooms and peas, and cook for an additional 5 minutes.
Stir in lemon zest and thyme and serve hot.

You'll also love

Review this recipe

Chicken & Wild Rice Soup Chicken Rice Soup