Quick Facts
- Time: 10 minutes prep • 20 minutes cook • 30 minutes total
- Yield: 4 generous servings
- Skill: Beginner-friendly
- Method: One-pot stovetop
- Diet: High-protein, veggie-packed, easily dairy-free
Introduction
Chicken Noodle Soup with lemon and a big handful of greens is your go-to when you want real comfort but don’t have time for an all-day simmer. In half an hour, you get a steaming bowl of tender chicken, twirlable noodles, silky spinach or kale, and a bright squeeze of lemon that keeps everything from feeling heavy. The broth is cozy and savory, but the citrus and greens give it a fresh lift that makes each spoonful taste clean and energizing.
If you’re cooking for kids, this is familiar enough that they’ll dig in, but grown-up enough to feel special for you too. It’s exactly the kind of recipe you reach for after a long day, when someone’s catching a cold, or when you just need something simple and soothing that still fits your weeknight schedule. Keep it in your rotation as a reliable, one-pot meal that doesn’t demand much from you but gives a lot back.
It’s exactly the kind of recipe you reach for after a long day, and it fits right in with my family-friendly Chicken Noodle Soups that everyone loves.
Why You’ll Love It
- Weeknight-easy: From chopping board to bowl in about 30 minutes using just one pot.
- Flexible and forgiving: Swap noodles, greens, or even the protein based on what you have.
- Flavor-packed: Aromatic veggies, herbs, and lemon make the broth taste slow-cooked.
- Meal-prep friendly: Keeps well in the fridge and reheats like a dream.
Ingredients
Equipment
Method
- Dice the onion, carrot, and fennel (or celery). Mince the garlic. Chop the spinach or kale. Pat chicken dry and season with salt and pepper.
- Heat olive oil over medium heat. Sauté onion, carrot, and fennel/celery with a pinch of salt for 5–7 minutes. Add garlic and thyme; cook 30 seconds until fragrant.
- Pour in chicken broth, scraping up browned bits. Add chicken and bring to boil, then simmer gently for 10–12 minutes until cooked through.
- Transfer cooked chicken to a board. Add noodles to the broth and cook until just tender, per package instructions.
- Shred or chop chicken. Add back to the pot with greens. Simmer 1–2 minutes until wilted and heated through.
- Turn off heat. Stir in lemon juice. Taste and adjust seasoning with salt, pepper, or more lemon. Stir in herbs if using.
- Ladle soup into bowls. Garnish with cheese and herbs if desired. Serve with extra lemon wedges.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
You’ll need:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 medium carrot, diced small
- 1 small fennel bulb, diced (or 2 celery stalks)
- 3–4 garlic cloves, minced
- 1 teaspoon dried thyme or Italian seasoning
- 1–1¼ teaspoons fine sea salt (plus more to taste)
- ¼ teaspoon freshly ground black pepper
- 6 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts or tenderloins
- 1 cup small noodles (orzo, small shells, or egg noodles)
- 3 cups loosely packed spinach or kale, chopped
- Juice of 1 large lemon (about 3–4 tablespoons)
- 2 tablespoons chopped fresh parsley or dill (optional)
- Grated cheese for serving (optional)
- Extra lemon wedges, for serving
What each ingredient does:
- Olive oil: Helps the veggies soften and carry flavor through the broth.
- Onion, carrot, fennel/celery: Classic soup trio for sweetness, depth, and body.
- Garlic: Adds a comforting, aromatic layer to the broth.
- Dried thyme/Italian seasoning: Brings gentle herbal notes that taste “homemade.”
- Salt and pepper: Balance flavors and wake up the broth.
- Chicken broth: The foundation of your soup; choose one you like sipping on its own.
- Chicken: Adds satisfying protein and substance.
- Noodles: Turn simple soup into hearty Chicken Noodle Soup.
- Spinach or kale: Provides color, nutrition, and a soft, silky texture.
- Lemon juice: Brightens the whole pot and keeps it from feeling heavy.
- Fresh herbs & cheese: Optional finishing touches for flavor and aroma.
Pro tip:
Taste your broth before you start—if it’s bland, you’ll need a bit more salt and lemon at the end to make the soup really sing.
Substitutions & Swaps
You can easily turn this into your own signature “house soup” with a few smart swaps. If you don’t have fennel, use celery or more onion and carrot. No dried thyme? Use dried oregano, basil, or a mixed Italian seasoning.
For protein, chicken breasts and tenderloins are classic, but shredded leftover roast chicken or cooked turkey work perfectly and save time—just stir them in once the noodles are done heating through. Want a meatless version? Replace the chicken with canned chickpeas or white beans and use vegetable broth instead; you still get a cozy, protein-rich Soup Noodle Recipe.
For noodles, use whatever you love: orzo, egg noodles, small shells, penne broken into shorter pieces, or even rice noodles. Gluten-free pasta works fine; just cook it gently and check often so it doesn’t overcook. For greens, swap in Swiss chard, baby kale, or a mix bag of sturdy salad greens. Skip the cheese or choose a dairy-free topping if you’re keeping things dairy-free.
Equipment Notes
A heavy 5–6 quart soup pot or Dutch oven is ideal here; it helps maintain even heat and keeps the broth gently simmering without scorching. If your pot is smaller, just be careful not to overfill it so it doesn’t boil over when the noodles go in.
A sharp knife and stable cutting board make chopping quick and safe. A ladle for serving ensures you get balanced scoops of broth, noodles, chicken, and greens. If you’re meal-prepping, keep a few airtight containers ready so you can portion the soup for easy grab-and-go lunches.
Step-by-Step
- Prep your veg and chicken.
Dice the onion, carrot, and fennel (or celery). Mince the garlic. Chop the spinach or kale, removing any tough kale stems. Pat the chicken dry with a paper towel and season lightly with a pinch of salt and pepper. - Sauté the aromatics.
Heat olive oil in your pot over medium heat. Add the onion, carrot, and fennel/celery with a pinch of salt and cook for 5–7 minutes, stirring occasionally, until the veggies are softened and a few edges are lightly golden. Stir in the garlic and dried thyme and cook for about 30 seconds, just until fragrant. This is where the broth gets its “all-day” flavor in just a few minutes. - Add broth and cook the chicken.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the chicken pieces and bring the soup just to a boil. Immediately reduce to a gentle simmer and cook for 10–12 minutes, or until the chicken is opaque and easily shreds with a fork. - Cook the noodles.
Use tongs to transfer the cooked chicken to a cutting board. Add the noodles to the simmering broth. Cook according to package directions until just tender, stirring occasionally so they don’t clump. - Shred chicken and add greens.
While the noodles cook, shred or chop the chicken into bite-size pieces. When the noodles are almost done, add the greens and shredded chicken back into the pot. Stir and cook for another 1–2 minutes, until the greens wilt and everything is heated through. - Finish with lemon and season.
Turn off the heat. Stir in the lemon juice and taste the broth. Adjust with extra salt, pepper, or more lemon juice depending on how bright and savory you like it. If you’re using fresh herbs, stir them in now. - Serve.
Ladle the soup into bowls, making sure each bowl gets plenty of noodles, chicken, and greens. Garnish with grated cheese and extra herbs if you’d like, and offer lemon wedges on the side for extra brightness.
Make-Ahead, Storage & Reheating
If you want to get ahead of the game, chop your vegetables up to two days in advance and keep them in the fridge. You can also cook and shred the chicken ahead of time, then store it separately until you’re ready to make the soup.
The finished soup stores well in the fridge in airtight containers for 3–4 days. The noodles will continue to absorb broth, so you may want to add a splash of water or broth when reheating. For the best texture if you know you’ll be storing it, cook the noodles separately and add them fresh to each serving.
To freeze, cool the soup completely. Freeze without noodles if possible for up to 3 months; add fresh-cooked noodles after reheating. Reheat gently in a pot over medium-low heat or in the microwave, stirring occasionally until hot all the way through.
If you like having easy meals ready to go, don’t forget to explore my other meal-prep friendly soups as well.
How to Lighten / Make It Creamy
This soup is naturally on the lighter side thanks to the clear broth and greens. To keep it even lighter, use a little less oil for sautéing and add extra spinach or kale instead of extra noodles. You can also toss in some beans for bulk and protein without adding richness.
If you’re craving a creamy texture, there are easy ways to get there. Stir in a small spoonful of plain yogurt or a creamy alternative after turning off the heat; the residual warmth of the soup will gently warm it. Another option is to scoop out a cup of the soup (without noodles), blend it until smooth, and stir it back in to give the broth more body. Just avoid boiling the soup once any creamy component is added.
Toppings, Garnishes & Finishes
The finishing touches are where you can customize each bowl. Add crunch with croutons, toasted bread crumbs, or a sprinkle of toasted seeds. A little grated cheese melts on top and adds a savory richness.
Fresh herbs like parsley, dill, or sliced green onions give a pop of color and brightness. A final squeeze of lemon wakes up leftovers and freshly made bowls alike. Remember: a sprinkle, a swirl, and a squeeze can turn a simple bowl into something that feels restaurant-worthy.
Sides & Pairings
Serve this lemony Chicken Noodle Soup with simple sides that don’t steal the spotlight. Crusty bread, garlic toast, or warm flatbread make perfect dunkers. A crisp side salad with a light vinaigrette mirrors the fresh flavors of the soup.
If you want to add more vegetables, steamed or roasted broccoli, green beans, or carrots pair easily. For drinks, try sparkling water with lemon slices or a mild tea to keep the cozy vibe going.
Scaling the Recipe
To feed a crowd, double everything and use a larger pot. Make sure the pot is big enough that the broth and noodles can move freely; otherwise, the pasta can clump and cook unevenly. You might need an extra couple of minutes for the soup to come back to a simmer after adding extra broth and chicken.
To make a smaller batch, cut all ingredients in half. Keep an eye on the chicken, since it may cook a bit faster in a smaller volume of broth. The key is to follow visual cues—fully opaque chicken, tender noodles, wilted greens—rather than strictly watching the clock.
Nutrition & Dietary Notes
This soup offers a balance of protein from the chicken, carbohydrates from the noodles, and vitamins and minerals from the vegetables and greens. The lemon adds flavor without any extra fat, and using olive oil keeps things lighter than many creamy soups.
To make it gluten-free, choose gluten-free pasta or serve the soup over cooked rice. To keep it dairy-free, skip the cheese garnish and use a dairy-free creamy element if you want extra richness. Always double-check packaged ingredients if you’re cooking for someone with allergies or specific dietary needs.
Troubleshooting
- Broth tastes flat: Add a pinch of salt and a squeeze of lemon, then taste again. Most of the time, it’s one of those two things.
- Noodles too soft: Next time, cook them a minute less or cook them separately and add just before serving. For this batch, you can bulk up with extra greens or a handful of fresh noodles.
- Too much lemon: Add a bit more broth or water and a small pinch of salt; you can also stir in a little extra cheese to soften the sharpness.
- Not enough broth: Add more broth or water, then simmer for a few minutes and adjust seasoning again.
FAQs
Can I use precooked chicken?
Yes. Add shredded cooked chicken or turkey after the noodles are done and heat it through for a few minutes. It’s a great way to use leftovers.
Will frozen vegetables work?
Frozen mixed veggies, peas, or spinach work well here. Add them when you add the noodles so they have time to warm through.
Can I make this without noodles?
You can skip the noodles and add extra greens, beans, or diced potatoes for a comforting chicken and vegetable soup.
How long does this soup keep?
In the fridge, it keeps for about 3–4 days. The noodles soften as they sit, but the soup remains flavorful.
Can I cook the noodles separately?
Yes. This is a good option if you’re planning to store the soup. Add a scoop of cooked noodles to each bowl, then ladle the hot broth and chicken over the top.
Variations
- Extra-Greens Lemon Chicken Noodle: Double the spinach or kale and add a handful of herbs for a very green, fresh-tasting bowl.
- Spicy Lemon Chicken Noodle: Add chili flakes or a spoonful of a chili paste to the veggies as they sauté for gentle heat.
- Creamy Lemon Chicken Noodle: Stir in a small splash of cream or creamy alternative off the heat and add a little extra grated cheese.
Chef Notes / Test Kitchen Tips
The biggest flavor boosters in this recipe are taking your time with the sautéed vegetables and seasoning at multiple points. Don’t rush the first few minutes—letting onions, carrot, and fennel get soft and slightly golden gives the broth a deeper backbone.
Cook the chicken at a gentle simmer instead of a rapid boil to keep it tender and juicy. Start checking the noodles early so they don’t overcook; they’ll continue to soften in the hot broth. And always wait to add lemon until the end—this keeps the flavor bright and prevents the soup from tasting dull.
Conclusion
This lemon and greens Chicken Noodle Soup takes everything you love about classic chicken noodle and gives it a fresher, lighter twist that still feels deeply comforting. It’s fast enough for a busy weeknight, flexible enough to match what’s in your fridge, and cozy enough to become a regular in your meal plan.
Make a pot when you need an easy win for dinner or a warm pick-me-up for lunch. Keep the recipe handy, save your favorite tweaks, and let it become your go-to comforting soup noodle recipe all year long.
