Recipe

Easy Chicken Noodle Soup (Bright and Citrusy)

A cozy, weeknight chicken noodle soup that tastes fresh and sunny thanks to lemon, herbs, and tender veggies. Light, satisfying, and ready in about 40 minutes (give or take, depending on how fast your broth comes to a simmer).

By Matt Campbell

•

4.8

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Chicken noodle soup has a reputation for being a little beige. Comforting, yes. Memorable, not always. This version fixes that with one simple move: bright citrus at the end. Lemon wakes up the broth, herbs make it smell like you know what you are doing, and a pile of tender chicken and noodles keeps it firmly in cozy territory.

It is the kind of soup you can throw together on a weeknight without a pep talk. Nothing fancy, nothing hard to find. Just a clean, flavorful broth, plenty of vegetables, and that zingy, fresh finish that makes you go back for another spoonful.

Why It Works

Bright, not bland: Lemon zest and juice added at the end give you a fresh, citrusy lift without making the soup overly tart.
Big flavor, simple steps: Sautéing the veggies first and blooming the garlic and herbs builds a better base fast.
Light but filling: Lean chicken, lots of vegetables, and enough noodles to feel comforting.
Meal prep friendly: Store noodles separately and you get great leftovers that do not turn into a noodle sponge.

Pairs Well With

Storage Tips

Best move: If you can, store the noodles separately from the soup. Noodles keep drinking broth like it is their job.

Refrigerator

Store soup (without noodles) in an airtight container for up to 4 days.
Store cooked noodles separately for up to 4 days.

Freezer

Freeze the broth, chicken, and vegetables (no noodles) for up to 3 months.
Thaw overnight in the fridge, then reheat gently and cook fresh noodles or add cooked noodles at the end.

Reheating

Warm on the stovetop over medium-low until steaming. Add a splash of water or broth if needed.
Add noodles to the hot soup just before serving.
Finish with a fresh squeeze of lemon to bring the brightness back to life.

Common Questions

Can I use rotisserie chicken?

Yes, and it makes this even faster. Add shredded rotisserie chicken at the end, just long enough to warm through so it stays tender.

How do I keep the lemon flavor bright and not bitter?

Add zest and juice at the end, and add it gradually to taste. Also, zest only the yellow part of the lemon, not the white pith.

What noodles work best?

Egg noodles are classic, but small pasta shapes like ditalini or orzo work great too. Whole wheat noodles are fine, just watch cook time and keep them separate for leftovers.

Can I make this gluten-free?

Absolutely. Use gluten-free noodles or rice. Cook them separately and add to each bowl so they do not get mushy.

How do I add more vegetables without making it complicated?

Toss in a couple handfuls of baby spinach or kale at the end, or add frozen peas during the last 1 to 2 minutes of cooking.

Can I make it in a slow cooker?

You can, but for best texture: cook the soup base and chicken on low 6 to 7 hours, then remove chicken to shred. Stir in cooked noodles and lemon at the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or soup pot (5 to 7 quarts)
Cutting board and chef’s knife
Microplane or fine grater (for lemon zest)
Citrus juicer (optional but handy)
Ladle
Tongs or two forks (for shredding chicken)
Instant-read thermometer (optional, but helpful)

I love classic chicken noodle soup, but I always wanted it to taste a little more awake. The first time I squeezed lemon into the pot, it felt like turning on a light in a room. Same cozy vibe, but suddenly the broth had sparkle. Now it is my go-to whenever I want comfort food that does not leave me feeling weighed down. Also, I will admit it: I taste it at the end and keep adding tiny squeezes of lemon like I am conducting an orchestra. No regrets.

Easy Chicken Noodle Soup (Bright and Citrusy)

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, sliced into half-moons
2 celery ribs, sliced
3 garlic cloves, minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon dried thyme (or 1 tablespoon fresh)
8 cups low-sodium chicken broth
1 1/2 pounds boneless skinless chicken breast or thighs
2 bay leaves
5 to 6 ounces dried egg noodles (about 4 cups), or small pasta
1 lemon, zested and juiced (plus extra wedges for serving)
2 tablespoons chopped fresh dill or parsley (or a mix)
Optional: 1 to 2 cups baby spinach, or 1 cup frozen peas

Ingredient notes: Low-sodium broth gives you control. You can always add salt. You cannot easily take it out. Thighs bring extra richness, breasts stay very lean, both work. Noodle volume varies a lot by brand and shape, so weight is the most reliable here.

Instructions

Sauté the base. Heat the olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the onions soften and everything smells sweet and cozy.
Add garlic and seasonings. Stir in garlic, salt, pepper, and thyme. Cook for 30 seconds, just until the garlic is fragrant.
Gently simmer the chicken. Pour in the broth and add bay leaves. Nestle in the chicken in as even a layer as you can, making sure it is mostly submerged. Bring to a gentle simmer (avoid a hard boil). Cover and cook until the chicken reaches 165°F in the thickest part, about 12 to 15 minutes for many breasts and 18 to 22 minutes for many thighs (thicker pieces can take longer).
Shred the chicken. Transfer chicken to a plate and shred with two forks. Leave it out while the noodles cook so it stays tender.
Cook the noodles. Bring the broth back to a gentle simmer. Add noodles and simmer uncovered until just tender, usually 6 to 8 minutes depending on the noodle. Stir occasionally so nothing sticks.
Meal prep tip: If you want perfect leftovers, cook noodles in a separate pot, then add to each bowl when serving.
Finish with chicken, citrus, and herbs. Turn off the heat. Stir the shredded chicken back in just to warm through. Stir in lemon zest, lemon juice, and fresh dill or parsley.
If using spinach, stir it in now and let it wilt for 1 minute. If using frozen peas, stir them in while the soup is still hot and let them warm through for 1 to 2 minutes.
Taste and adjust. Add more salt, pepper, or lemon until it tastes bright and balanced. Lemon adds lift, but too much can make the soup overly tart, so add to taste. Serve hot with extra lemon wedges.

Nutrition information is estimated.

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