This Creamy Lemon Chicken Noodle Soup is the perfect comfort food. It's made with tender chicken, hearty noodles, and fresh vegetables. Ready in just under an hour, this simple recipe is easy to whip up, even on the busiest of weeknights!
I can't think of many things more comforting than Chicken Noodle Soup. While I love my classic recipe, I wanted to level it up a bit by making it ultra-creamy.
The creaminess in the soup comes from tempering the eggs, which creates a super luscious texture. Don't let words like "tempering" freak you out! Trust me it's super simple and I'll walk you through every step of the way! If you are looking for more recipes like this check out my Dutch Oven Chicken Noodle Soup, Creamy Tortellini Soup, or my Chicken And Dumplings recipe.
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Why you'll love this recipe
- Easy To Make: Simple ingredients and straightforward steps make this recipe accessible for cooks of all skill levels.
- Bright and Tangy: Fresh lemon juice adds a freshness that brightens up the whole dish.
- Hearty and Comforting: Packed with chicken, vegetables, and noodles, it's a complete meal that will keep you full.
Ingredients
- Olive Oil
- Onion
- Carrots
- Celery
- Garlic
- Fresh Dill
- Fresh Thyme
- Gluten-Free Pasta: You can use any pasta you like, however, I have found that smaller shapes like elbow, orzo, etc, do tend to work best. To keep it gluten-free, I use my favorite cassava pasta by Jovial Foods.
- Chicken Broth: Store-bought or homemade chicken stock. I love making my own homemade broth, but a good quality brand from the grocery store will be just fine.
- Shredded Chicken: To save time, you can use leftover rotisserie chicken or any pre-cooked chicken you have on hand. You can also toss chicken breasts in the slow cooker a few hours before you want to make it.
- Lemons: Fresh lemons are a must for this! Please do not try to use the lemon juice from a container, it's not the same.
- Egg Yolks: The egg yolks are what add the creaminess and thickness to the soup. I know it seems odd, but trust me on this, you will not want to sleep on the egg yolks!
- Sea Salt
- Black Pepper
- Fresh Parsley: While it's not necessary, the fresh parsley is a lovely garnish.
See the recipe card for full information on ingredients and quantities.
Substitutions and variations
- Egg-Free: If you don't want to use eggs, you can use whole milk, half and half, or a cup of heavy cream to make this creamy chicken noodle soup.
- Herbs: You can use whatever herbs you like or that you have on hand. Herbs like oregano, marjoram, bay leaf, or even an Italian seasoning blend work well.
- Protein: If you are not a fan of chicken, you can use leftover turkey (this is the perfect post-Thanksgiving meal), or shrimp in this creamy soup.
- Noodles: Play with different shapes like orzo pasta, fusilli, bow-tie, or wide egg noodles. If you are not gluten-free, you can use regular noodles.
How To Make Creamy Lemon Chicken Noodle Soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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Step 1. Heat a large soup pot or Dutch oven over medium-low heat. Add the olive oil, onion, carrots, celery, and a pinch of salt. Sautee for 5-7 minutes, stirring occasionally until veggies begin to soften.
Step 2. Add the garlic and fresh herbs and cook for 1 minute.
Step 3. Pour the bone broth into the large pot and add the salt and pepper. Bring the broth to a simmer.
Step 4. Next, add pasta and cook according to the package directions or until the noodles are almost al dente.
Step 5. Add in the cooked, shredded chicken and stir to combine.
Step 6. Remove 1.5 cups of the hot broth, and slowly add it to your egg yolks while whisking to combine. This will temper the eggs and prevent them from scrambling.
Step 7. Slowly add the egg mixture to the soup while continuously stirring.
Step 8. With the heat off, add lemon juice. Then taste the soup and adjust the seasonings as needed. Feel free to add more dill, thyme, lemon, or salt and pepper.
Serving Suggestions
- Sourdough Bread
- Salad
- Parmesan Cheese
- Lemon Wedges
- Gluten-Free Crackers
Storage and reheating
Storage: You can store any leftovers in an airtight container for 3 days.
Reheating: To reheat the soup heat it on the stovetop over medium heat until warmed through. Add a splash of chicken broth, as it will thicken a bit as the noodles will absorb a lot of the broth.
Recipe FAQs
To prevent mushy noodles, cook them separately and add them to the soup just before serving. I also recommend undercooking the noodles slightly if you are cooking them directly in the soup. They will continue to cook even after you take it off of the heat.
Yes, you can! Sauté the vegetables first, then add all ingredients except the egg and lemon juice to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Then pick up with step #5.
Yes. It can be frozen for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight before reheating.
If you tried this Creamy Lemon Chicken Noodle Soup or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
More Soup Recipes
Creamy Lemon Chicken Noodle Soup
Equipment
- Stock Pot or Dutch Oven
- Knife
- Colander
- Cutting Board
- Spatula
- Measuring Cups
- Measuring Spoons
- Small Bowl
- Whisk
Ingredients
- 2 tablespoon Olive Oil extra virgin
- 1 Onion diced
- 4 Carrots about 1.5 cup
- 3 stalks Celery about 1.5 cup
- 4 cloves Garlic minced
- 2 tablespoon Dill chopped
- 1 tablespoon Thyme chopped
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 9 cups Bone Broth
- 1.5 cups Pasta gluten free
- 1 lb Chicken shredded
- ½ cup Lemons juiced (roughly 3 lemons)
- 3 Egg Yolks
- Fresh Parsley (Optional) for topping
Instructions
- Heat a large soup pot or Dutch oven over medium-low heat. Add the olive oil, onion, carrots, celery, and a pinch of salt. Sautee for 5-7 minutes, stirring occasionally until veggies begin to soften.
- Add the garlic and fresh herbs and cook for 1 minute.
- Pour the bone broth into the large pot and add the salt and pepper. Bring the soup to a simmer.
- Next, add pasta and cook according to the package directions or until the noodles are almost al dente.
- Add in the cooked, shredded chicken and stir to combine.
- In a small bowl, crack and beat 3 egg yolks.
- Remove 1.5 cups of the hot broth, and slowly add it to your egg yolks while whisking to combine. This will temper the eggs and prevent them from scrambling.
- Slowly add the egg mixture to the soup while continuously stirring.
- With the heat off, add lemon juice. Then taste the soup and adjust the seasonings as needed. Feel free to add more dill, thyme, lemon, or salt and pepper.
- Top with fresh parsley and serve.
Notes
Substitutions and variations
- Egg-Free: If you don't want to use eggs, you can use whole milk, half and half, or a cup of heavy cream to make this creamy chicken noodle soup.
- Herbs: You can use whatever herbs you like or that you have on hand. Herbs like oregano, marjoram, bay leaf, or even an Italian seasoning blend work well.
- Protein: If you are not a fan of chicken, you can use leftover turkey (this is the perfect post-Thanksgiving meal), or shrimp in this creamy soup.
- Noodles: Play with different shapes like orzo pasta, fusilli, bow-tie, or wide egg noodles. If you are not gluten-free, you can use regular noodles.
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