Classic Chicken Noodle Soup with Lemon and Herbs

Why You’ll Love This Recipe

• Fast weeknight comfort: rotisserie chicken makes it a 45-minute, one-pot soup.
• Balanced and bright: thyme and bay for depth, lemon and parsley for lift.
• Satisfying noodles cooked right in the broth for maximum flavor.
• Foolproof method with simple pantry ingredients and exact timings.

Grocery List

• Produce: 1 yellow onion, 3 medium carrots, 3 ribs celery, 1 lemon, 1 bunch flat-leaf parsley, 1 head garlic
• Dairy: No dairy needed
• Pantry: Extra-virgin olive oil, low-sodium chicken stock (2 qt), bay leaves, dried thyme, wide egg noodles, kosher salt, black pepper

Full Ingredients

For the Soup

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, diced (about 1 cup/150 g)
• 1.5 cups diced carrots (about 225 g; from 3 medium carrots)
• 1.5 cups diced celery (about 165 g; from 3 ribs)
• 3 garlic cloves, minced
• 8 cups (2 quarts) low-sodium chicken stock
• 2 bay leaves
• 1 teaspoon dried thyme leaves
• 8 ounces wide egg noodles
• 3 cups (12 ounces/340 g) shredded rotisserie chicken, skin removed
• 1.5 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper

To Finish

• 2 tablespoons fresh lemon juice (from 1 lemon)
• 1/4 cup chopped fresh flat-leaf parsley (10 g)

Step-by-Step Instructions

Step 1: Prep the vegetables and chicken

Dice the onion, carrots, and celery into small, even pieces so they soften at the same rate. Mince the garlic. Remove skin from the rotisserie chicken and shred 3 cups (12 oz/340 g) of meat into bite-size pieces. Keep everything close to the stove.

Step 2: Sweat the aromatics

Set a large Dutch oven or soup pot (at least 6 quarts) over medium heat. Add the olive oil. When it shimmers, add the onion, carrots, celery, and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until the vegetables are glossy and slightly tender, 5–6 minutes. Add the garlic and cook just until fragrant, 30 seconds.

Step 3: Build and simmer the broth

Pour in the chicken stock. Add the bay leaves, dried thyme, remaining 1 teaspoon kosher salt, and the black pepper. Bring to a boil over medium-high heat, then immediately reduce to a gentle simmer. Cook, uncovered, for 10 minutes to meld flavors and soften the vegetables.

Step 4: Cook the noodles

Stir in the egg noodles and maintain a steady simmer. Cook for 7 minutes, stirring once or twice to prevent sticking. The noodles should be tender but not mushy.

Step 5: Add the chicken

Stir in the shredded rotisserie chicken and simmer for 3 minutes to warm through. Fish out and discard the bay leaves. If thyme leaves clumped, stir to distribute.

Step 6: Brighten and finish

Turn off the heat. Stir in the lemon juice and chopped parsley. Taste and adjust seasoning with a pinch more salt or pepper if needed. The lemon should perk up the broth without making it sour.

Step 7: Serve

Ladle the soup into warm bowls and serve immediately while the noodles are supple and the broth is steaming. Add extra parsley or a small squeeze of lemon at the table if you like.

Pro Tips

• Use good stock: low-sodium stock lets you control the salt; homemade is even better.
• Mind the noodles: for best texture, cook exactly 7 minutes and serve right away. If you expect leftovers, cook noodles separately and add to bowls when serving.
• Flavor boost: simmer the stripped rotisserie carcass in the stock for 15 minutes, then strain before proceeding.
• Season in layers: a small amount of salt early helps vegetables sweat; finish with lemon and a final taste for balance.
• Keep a gentle simmer: rolling boils can break noodles and make the broth cloudy.

Variations

• Creamy Chicken Noodle: Stir in 1/2 cup heavy cream and 1 tablespoon butter at the end, then add lemon to taste.
• Dill & Lemon: Swap parsley for 1/4 cup chopped fresh dill and keep the lemon as written for a deli-style finish.
• Gluten-Free: Use 8 ounces gluten-free egg-style noodles and simmer gently; check at 5–6 minutes for doneness.

Storage & Make-Ahead

Refrigerate leftovers in airtight containers for up to 4 days. Noodles will continue to absorb broth; to avoid this, store soup and cooked noodles separately, or cook fresh noodles when reheating. Freeze the soup base (without noodles) for up to 3 months; thaw overnight in the fridge, reheat to a simmer, then add freshly cooked noodles, lemon, and parsley before serving.

Nutrition (per serving)

Approximate: 315 calories; 23 g protein; 7 g fat; 38 g carbohydrates; 3 g fiber; 780 mg sodium. Values will vary based on stock and chicken used.