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One-Pot Creamy Lemon Chicken Noodle Soup

Close-up of a white bowl filled with One-Pot Creamy Lemon Chicken Noodle Soup, topped with parsley.

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Make this bright, creamy chicken noodle soup entirely in one pot for simple cleanup. It features a rich broth brightened by fresh lemon.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 8 ounces egg noodles
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  2. Add the onion, carrots, and celery to the same pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Add the dried thyme and bay leaf. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
  5. Return the browned chicken to the pot. Add the egg noodles and cook according to package directions, usually about 6 to 8 minutes, until the noodles are tender.
  6. Remove the pot from the heat. Discard the bay leaf. Stir in the heavy cream, lemon juice, and lemon zest. Mix well until the soup is creamy.
  7. Season generously with salt and pepper. Stir in the fresh parsley before serving.

Notes

  • For a lighter soup, substitute half-and-half for the heavy cream.
  • If you prefer shredded chicken, cook the chicken breasts whole in the broth until done, then shred them before returning them to the soup base.
  • You can add 1 teaspoon of cornstarch mixed with 2 tablespoons of cold water at the end if you want a slightly thicker consistency.

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