Lemon Chicken Noodle Soup for #SundaySupper
This week’s #SundaySupper is focused on foods that warm your soul. What better dish for this than Chicken Noodle Soup?
Typically, I only think to eat chicken noodle soup when I’m sick or when it’s cold outside. When I first made this soup, I was experiencing neither. But, I really felt like eating chicken noodle soup so I threw some items together (from other soup recipes I’ve read) and do you know what happened? I came up with some of the best chicken noodle soup I’ve ever had.
I have to say that I am so pleased with how my chicken soup turned out. The lemon really makes the soup taste bright!
Lemon Chicken Noodle Soup
A bright chicken noodle soup!
Ingredients
- 1 cup Ditalini pasta
- 2 tbsp of olive oil
- 2 medium carrots, peeled and chopped
- 2 stalks of celery, chopped
- 1/2 medium onion, chopped
- 3 cans of low-sodium chicken broth
- 2 tbsp chicken soup base- I used Vigo brand
- Juice from 2 lemons*
- A couple of pinches of parsley
- 2 chicken breasts, cooked and shredded
- 1 2-inch piece of Pecorino Romano, ungrated (can be found in the Deli of most grocery stores)
- 1/4 cup Parmesan cheese
- 1 dried Bay Leaf
- Salt
Instructions
- Boil the chicken breasts until cooked. After cooked, shred chicken using two forks, set aside. Saute the onion, carrots and celery in the olive oil until slightly tender.
- Bring the chicken broth, chicken soup base, lemon juice*, bay leaf, and piece of Pecorino Romano to a boil over medium-high heat. Add the vegetables and simmer about 15 minutes.
- Add the pasta and cook until the pasta is tender, stirring occasionally. Add the chicken and cook another 10 minutes. Remove the bay leaf and chunk of Pecorino Romano and discard. Stir in the Parmesan cheese and parsley. Season with salt, to taste. Serve with grated Pecorino on top.
Notes
The best way to obtain juice from the lemon is to roll the lemon under your palm first. Then, cut the lemon in half and squeeze.
This sounds fantastic! Will definitely try it 🙂
I love lemon on almost anything but have never thought to try it on Chicken Noodle Soup… what a great idea!
The citrus must add a brightness to the chicken soup. Nice twist on the usual.
I’m sure this is delish with the lemon and pecorino – great combination!
I love lemon in chicken noodle soup! It definitely adds a little something extra to it.
I love adding a bit of lemon to dishes to give them that little “pop” of flavor but never thought to add it to chicken noodle soup. Wonderful!!
I like the idea of adding lemon. Chicken soup will forever be soul warming!
Oh, this sounds awesome. I have made a simpler (more minimal, I suppose) version of noodle soup with lemon and loved what that burst of citrus added – so I think that I need to make this. Looks tasty!
I’ve made a soup similar to this so I know how good this tastes! I love the pasta that you used – cute!
I would love this soup, it must taste so fresh with the addition of the lemon.
I love the lemony touch in this soup!Sounds fantastic!Lovely flavor combinations 🙂
Sounds amazing Jen!!
I love any kind of lemon soup, this looks tasty!
Sounds delicious – I love the addition of lemon to chicken soup ~ Bea
I love chicken noodle soup and I think the addition of lemon is a fantastic twist on the classic
Great recipe. Looks delicious. Thanks for sharing.
I love that you added lemon to the soup! What a nice touch!
Mmm, I love chicken noodle soup so much and I love your unique spin on this classic. I can’t wait to try it this winter.
This sounds really good! Sometimes the best dishes come together unexpectedly!
YUM…I am so making this soon 🙂 Maybe it will get cold again..even for one night. This would be perfect!
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