A vibrant and comforting lemon chicken noodle soup that balances savory poultry with a bright, citrus-infused broth. This revitalizing dish uses fresh lemon juice to cut through the richness of the stock, creating an uplifting and sophisticated meal that is perfect for any season. The combination of tender chicken, aromatic vegetables, and hearty egg noodles makes for a satisfying, restaurant-quality bowl that is simple enough for a busy weeknight.
1.5 lbs boneless skinless chicken breast
8 cups low sodium chicken broth
1/3 cup fresh lemon juice
8 oz wide egg noodles
3 medium carrots, diced
2 stalks celery, thinly sliced
1 small yellow onion, finely minced
1 tbsp fresh thyme
1 tbsp olive oil
Heat olive oil in a large stockpot over medium heat.
Add minced onion, diced carrots, and celery to the pot and sauté for 6 minutes until soft.
Pour in chicken broth and bring to a steady boil.
Add whole chicken breasts to the broth, reduce heat to low, cover, and simmer for 15 minutes until fully cooked.
Remove chicken breasts and shred using two forks.
Add egg noodles to the boiling broth and cook until tender.
Stir the shredded chicken, fresh lemon juice, and chopped thyme back into the pot.
Serve hot.
Ensure the chicken broth is completely alcohol-free and does not contain any pork-based additives. Freshly squeezed lemon juice is essential for the best flavor profile. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://itisrecipes.com/lemon-chicken-noodle-soup/