Creamy Lemon Chicken Noodle Soup
If you enjoy chicken noodle soup, I think you will love this spin on this well-known classic. The addition of lemon juice adds a touch of brightness, the egg yolks elevate the dishes creaminess, and the combination of the two makes this soup oh so comforting.
Servings: 4
Calories: 431kcal
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.
Nutrition
Calories: 431kcal | Carbohydrates: 34g | Protein: 46g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 205mg | Sodium: 1694mg | Potassium: 863mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10634IU | Vitamin C: 25mg | Calcium: 98mg | Iron: 2mg
