Lemony Chicken Noodle Soup

Photo by Marcus Nilsson
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 247 calories
    • Fat 6 g
    • Sat Fat 2 g
    • Cholesterol 59 mg
    • Sodium 542 mg
    • Protein 27 g
    • Carbohydrate 20 g
    • Sugar 4 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 34 mg


  1. Check 2 tablespoons olive oil
  2. Check 4 carrots and/or parsnips, cut into bite-size pieces
  3. Check 2 stalks celery, chopped
  4. Check 1 large onion, chopped
  5. Check 1/2 teaspoon dried thyme
  6. Check kosher salt and black pepper
  7. Check 2 pounds bone-in chicken breasts, skin removed
  8. Check 6 cups low-sodium chicken broth
  9. Check 1 cup small pasta (such as alphabet or stellette)
  10. Check 2 tablespoons fresh lemon juice
  11. Check 2 tablespoons chopped fresh flat-leaf parsley


  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the carrots and/or parsnips, celery, onion, thyme, 1½ teaspoons salt, and ¼ teaspoon pepper. Cook, stirring frequently, until the vegetables are tender and just beginning to brown, 10 to 12 minutes.
  2. Add the chicken, broth, and 4 cups water. Bring to a boil, reduce heat, and simmer until the chicken is cooked through, 15 to 20 minutes. Remove the chicken and place on a cutting board. When it is cool enough to handle, shred the meat with 2 forks; discard the bones.
  3. Meanwhile, add the pasta to the soup and simmer until al dente, 6 to 10 minutes. Add the chicken, lemon juice, and parsley and stir to combine.
  4. This soup can be frozen in freezer-safe containers for up to 3 months. To reheat, run the containers under warm water until the soup slides out. Transfer to a pot and cook over medium heat, covered, stirring occasionally, until heated through.