Lemon Rosemary Chicken Noodle Soup

This Lemon Rosemary Chicken Noodle Soup is bright with fresh lemon, earthy with woodsy and aromatic rosemary and filled with tenter leftover chicken, vegetables and egg noodles.

Course Soups, Stews & Chilis

Cuisine American

Keyword chicken, lemon, noodle, Rosemary, soup

Prep Time 30

Cook Time 1 25

Additional Time 5

Total Time 2

Servings servings

Calories 297

Author Laurie McNamara

Equipment

Ingredients

2 teaspoons olive oil
1 large yellow onion diced
2 medium carrots sliced
2 short celery stalks sliced
kosher salt to taste
2 large cloves garlic minced
2 tablespoons fresh rosemary finely chopped
1 teaspoon fresh thyme leaves finely chopped
1 small to medium lemon zested about 1 teaspoon
8 to 10 cups low-sodium chicken broth read notes in instruction step 2
3 cups leftover chicken shredded or chopped (read the recipe notes to slow cook your own in advance)
2 tablespoons lemon juice more or less to your preference
freshly ground black pepper
6 to 8 ounces kluski egg noodles

US Customary - Metric

Instructions

Heat the olive oil in a dutch oven on medium heat and add in the carrot, celery and onion with a pinch of salt. Stir and cook for about 10 minutes until soft. Once softened, add in the the garlic, rosemary and thyme and cook for 1 minute. Grate in the zest of a small lemon.
Pour in 8 cups of broth plus the cooking liquids from cooking the chicken.
NOTE: If you didn’t slow cook your chicken and don’t have those cooking liquids, add 2 cups more broth – for 10 cups total.
Add in 3 cups shredded cooked chicken. Stir, cover and bring to a simmer over medium to medium-low heat and simmer for 30 minutes. After the soup has simmered, squeeze in the juice of the zested lemon.
Season with salt and pepper to taste. For me it was around 2 teaspoons salt and 1/2 teaspoon freshly ground black pepper, but you do what tastes good to you!
Keep the soup warm over low to medium-low heat.
Meanwhile, bring a pot of water to a boil. Once boiling, add in 6 to 8 ounces of kluski egg noodles. Stir and cook according to the package directions.
Add cooked noddles to individual bowls (if wanting to save leftovers) or add directly into the finished soup.
Ladle soup into bowls and serve with chopped fresh parsley and some freshly. ground black pepper.

Notes

Slow Cook The Chicken:

If you have the time, I highly recommend slow cooking your chicken before hand. Once slow cooked, I save the cooking liquids and then add it to homemade soup. However, of course you can still use rotisserie or leftover roasted chicken in this recipe.

I slow cooked a whole chicken the day before I'm planning to make soup. First, remove the chicken from the packaging, if your chicken has the gizzards in the cavity remove and discard or save fora different purpose. Pat the chicken dry with paper towel. Place it in your slow cooker, my slow cooker (linked in printable recipe) came with a metal rack so I use that which makes removing the slow-cooked chicken extremely easy.
Pour 1 cup low-sodium chicken broth over top of the chicken and sprinkle with either poultry seasoning and/or some just salt and pepper. Cook on low for 8 hours. Remove and once cool enough to handle, remove and discard the skin and then pick the meat from the bones. Allow the chicken meat to cool even more before storing in a container with a tight fitting lid and refrigerating. If you want, you can save the bones to make the broth like in this recipe.
Transfer the liquids from the slow cooker into a fat separator (linked in printable recipe). Once the fat has risen, I remove the plug in the spout and pour the broth (leaving the fat in the separator cup) into a separate container. Once cooled, refrigerate until ready to use. The liquids will congeal in the fridge, but will melt into the soup once heated.

Nutrition