Chicken Noodle Soup is even better when a fresh squeeze of lemon and handful of parsley brighten the classic. You still get the comfort of tender chicken, soft carrot and celery, and slurpable egg noodles—but the citrusy finish makes each spoonful taste clean and vibrant. This stovetop version is simple, fast, and perfect for nights when you need warmth without heaviness.
What Makes This Version Special
Traditional soup leans savory and rich; this one balances that with acidity and fresh herbs. Lemon wakes up the broth, parsley adds grassy lift, and a pinch of pepper keeps things lively. It’s a small tweak that turns a familiar favorite into something you’ll crave year-round.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 celery ribs, sliced
- 2 carrots, sliced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken thighs (or breasts), cut in chunks
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 8 oz wide egg noodles
- 1–1 1/4 tsp kosher salt, to taste
- 1/2 tsp black pepper
- Zest of 1 lemon + 2 tbsp fresh lemon juice
- 1/3 cup chopped fresh parsley
Instructions
- Build flavor: Heat oil in a large pot over medium. Sauté onion, celery, and carrots 6 minutes until softened; stir in garlic for 30 seconds.
- Simmer: Add broth, chicken, bay leaf, thyme, oregano, salt, and pepper. Bring to a boil, then simmer gently 12–15 minutes until chicken is cooked through.
- Noodles & finish: Remove chicken, shred, and return to pot with egg noodles. Simmer 6–8 minutes until noodles are tender. Stir in lemon zest, lemon juice, and parsley. Taste, adjust seasoning, and serve.
Health Benefits
- Light yet nourishing: Lean chicken and broth hydrate without feeling heavy.
- Vitamin support: Carrots provide beta-carotene; parsley and lemon add vitamin C and antioxidants.
- Customizable carbs: Use fewer noodles or whole-grain egg noodles if you prefer.
Tips for Success
- Season in layers: Salt lightly after adding broth, then again at the end.
- Keep it clear: Simmer gently to avoid cloudy broth and mushy noodles.
- Finish fresh: Add lemon and parsley off the heat to preserve their brightness.
Variations
- Chicken Ramen Noodle Recipes: Swap egg noodles for instant ramen; add a dab of chili crisp and a soft-boiled egg.
- Rice Noodle Soup: Use flat rice noodles and a slice of ginger for a lighter, gluten-friendly spin.
- Turkey Noodle Soup: Leftover turkey works perfectly—stir in at the end to warm through.
Storage, Freezing & Meal Prep
Refrigerate up to 4 days (store noodles separately for best texture) or freeze the broth and chicken/veggies up to 3 months. Reheat gently and add freshly cooked noodles when serving. For meal prep, portion into jars, leaving space for noodles to expand.
Serving Suggestions
Finish bowls with extra lemon, parsley, and pepper. Add a side salad, roasted vegetables, or a simple flatbread to round out dinner.
Conclusion
Bright, cozy, and endlessly adaptable, Chicken Noodle Soup with lemon and parsley gives you comfort plus freshness. Keep this recipe in your weeknight rotation and you’ll always have a warming, feel-good bowl ready in about 30 minutes.
