This Lemon Pepper Chicken Noodle Soup is a warm hug in a bowl! With tender chicken, cozy noodles, and a zesty lemon kick, it’s perfect for chilly days or when you’re feeling under the weather.
I love how the lemon brightens up the flavors! It’s like a little party in your mouth. And hey, you can toss in any leftover veggies you have—no waste here! 🌟
Key Ingredients & Substitutions
Chicken Broth: I love using low-sodium chicken broth for control over saltiness. If you want a lighter option, homemade broth is ideal! You can also substitute vegetable broth for a vegetarian-friendly twist.
Lemon Pepper Seasoning: This adds a distinct flavor. If you’re out, mix equal parts black pepper and lemon zest as a quick substitute, or use a premade seasoning blend with herbs and lemon flavors.
Egg Noodles: Egg noodles are traditional, but you can use any pasta like fusilli or even whole wheat for a healthier choice. Gluten-free noodles work too! Just adjust cooking times as needed.
Chicken: Skinless chicken breasts are great for this soup, but you can use thighs if you prefer a richer, more tender texture. Leftover rotisserie chicken is a quick option too!
How Should I Shred Chicken for Soup?
Shredding chicken might seem tricky, but it’s quite simple! You’ll want to make sure the chicken has cooled slightly before handling it. Here’s how to do it easily:
- Remove the cooked chicken breasts from the pot and place them on a cutting board.
- Use two forks—one in each hand— to hold the chicken in place while you pull apart the meat into shreds, working against the grain for tenderness.
- Once shredded, return the chicken to the pot, and stir it in with the noodles and broth to reheat.
This method not only gives you perfectly shredded pieces but also keeps the chicken juicy for that comforting soup texture. Enjoy making your Lemon Pepper Chicken Noodle Soup! 🍋
Lemon Pepper Chicken Noodle Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 medium carrots, sliced
- 3 cloves garlic, minced
Chicken and Broth:
- 8 cups chicken broth (low sodium preferred)
- 2 large boneless, skinless chicken breasts
- 1 1/2 teaspoons lemon pepper seasoning
- 1 teaspoon dried parsley (plus more for garnish)
- Salt to taste
Noodles and Garnish:
- 6 ounces egg noodles or any wide noodle of choice
- 1 lemon, thinly sliced (for garnish and extra lemon flavor)
- Freshly cracked black pepper, to taste
How Much Time Will You Need?
This delightful soup takes about 10 minutes to prep and about 30 minutes to cook, making the total time around 40 minutes. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sliced carrots, cooking them until they soften, which usually takes about 5-6 minutes. Stir them occasionally to ensure they don’t stick or burn!
2. Add Garlic:
Once the veggies are soft, stir in the minced garlic and cook for another minute. The garlic adds an amazing aroma, making your kitchen smell fantastic!
3. Create the Broth:
Next, pour in the chicken broth and bring the mixture to a gentle simmer. This is where all those flavors start to blend beautifully!
4. Cook the Chicken:
Add the chicken breasts to the pot along with the lemon pepper seasoning, dried parsley, and a bit of salt. Let the chicken simmer in the broth for about 15-20 minutes until it’s cooked through and tender. No peeking too much; let it do its magic!
5. Shred the Chicken:
After the chicken is cooked, remove it from the pot and shred it using two forks. It’s ok if it’s a little warm; just be careful not to burn your fingers!
6. Cook the Noodles:
Pop the egg noodles into the pot and cook them according to the package instructions. This usually takes about 6-8 minutes, just long enough for the noodles to become tender and soak in all those lovely flavors.
7. Mix Everything Together:
Return the shredded chicken to the pot, stirring well to combine everything. Give it a taste, and if needed, adjust the seasoning with more salt and freshly cracked black pepper.
8. Garnish and Serve:
Add the lemon slices into the soup for a refreshing citrusy burst. Optional: sprinkle extra parsley on top for a lovely touch. Serve the soup hot and enjoy every spoonful of this cozy bowl of goodness!
This recipe beautifully combines the zesty flavor of lemon with the hearty ingredients, making it not only comforting but also bright and refreshing. Perfect for any day you need a warm meal!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to adjust the cooking time. If using whole frozen breasts, it may take an extra 10-15 minutes to cook through, so check that the internal temperature reaches 165°F (75°C).
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the soup and store it in the fridge for up to 3 days. Just reheat on the stove over low heat. The flavors often taste even better the next day!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, freeze the soup (without the noodles) for up to 3 months. Just add fresh noodles when reheating.
What Can I Substitute for Egg Noodles?
If you don’t have egg noodles, you can use any type of pasta such as fusilli, shells, or even whole wheat noodles. For a gluten-free option, try rice noodles or quinoa!