This isn’t your mom’s chicken noodle soup—it’s a more sophisticated, CRAVE-worthy version! With a flavorful broth, tender chicken, fresh vegetables, and a hint of fresh herbs, it's comfort food elevated to a whole new level.
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Hi There, I'm Tracy!
As a passionate foodie and music enthusiast, I’m here to help you rock your kitchen! I approach recipes creatively, often improvising traditional dishes or crafting my own based on unique dining experiences. Explore my blog for delightful and approachable recipes from breakfast to dinner, including appetizers, desserts, and cocktails. Let’s create meals that leave a lasting impression, paired with music recommendations to groove to while you cook!
Inspirations
Why is chicken noodle soup the cure-all when you’re sick? After all, it doesn’t seem to matter if you have a cold, the flu, or just the sniffles—chicken noodle soup always shows up like a warm hug from your mom. Back then, it felt like a universal truth. You’re sick? Chicken noodle soup. You’re down? Chicken noodle soup. The world’s falling apart? Chicken noodle soup.
Meanwhile, I can still picture my mom arriving with a steaming bowl, spoon in hand, and that look that said, this will make everything better. In those moments, it was comforting and soothing. For example, it was exactly what you needed when you were stuck in bed with tissues and old sitcoms. In fact, as a kid, I didn’t question it. Instead, I simply believed chicken noodle soup was the cure for all things.
However, fast-forward to adulthood and reality hits. Too often it’s the same bland broth with limp noodles, tiny bits of chicken, and that canned taste you can’t quite shake. Because of that, I asked myself a better question: what if I upgraded the nostalgia?
As a result, my Lemon Herb Chicken Noodle Soup was born. It’s no longer just a sick-day standby. Instead, it’s a thoughtful twist on the classic. Now the broth has real depth and flavor, the chicken is tender and well-seasoned, and the noodles hold their bite. In other words, whether you’re fighting a cold or simply craving comfort, this soup says, I’ve got your back.
Even more importantly, the moment it hits the table is pure comfort. Suddenly, the kitchen smells like thyme and lemon, the broth glows, and the steam fogs your glasses just a little. In that instant, you get comfort and clarity at the same time—like a reset button in a bowl. On the other hand, I still take the first spoonful standing at the counter, because some habits from childhood are too good to break.
Best of all, it’s no longer reserved for sick days. For instance, on a rainy afternoon, during a lazy Sunday, or for a weeknight dinner, this soup shines. In addition, it pairs perfectly with a Next-Level Grilled Cheese—because, let’s be honest, no bowl of soup is complete without that melty, crispy sidekick.
In the end, who knew chicken noodle soup could grow up? Thankfully, this one did. For this reason, it proves that comfort food doesn’t have to be complicated—just made with care, good ingredients, and a little love.
Therefore, the next time you need a little comfort, skip the canned version. Instead, make this lemon herb chicken noodle soup and taste what homemade healing really feels like.
Instruments
Dutch oven — main stage
Chef’s knife + board — chop set
Tongs — lift & shred crew
Spatula — stir stick
Ladle — soloist at serving time
Measuring cups & spoons — exact notes
Microplane/zester — lemon finisher
Small prep bowls — mise station
Essentials
Chicken thighs, kosher salt, coarse black pepper — the rhythm section
Olive oil, unsalted butter — sizzle + silk
Onion, garlic — aromatics mic
Celery, carrots, zucchini — veggie trio
Low-sodium chicken broth — backbone
Fresh thyme, fresh rosemary — herby hook
Wide egg noodles — crowd-pleaser
Parsley, lemon — fresh finish
Optional: Parmesan rind — umami boost
Pro Tips and Riffs
Faq: Grub Answers and Insights
Lemon Herb Chicken Noodle Soup
- Total Time: 1 hour, 5 minutes
- Yield: 6 servings 1x
Description
Tender chicken, carrots, celery, and zucchini simmer in a thyme-rosemary broth, then wide egg noodles and a squeeze of fresh lemon finish it bright and cozy. One-pot, weeknight easy—add a Parmesan rind while simmering for extra savory depth.
Ingredients
1 ½ pounds boneless, skinless chicken thighs
1 teaspoon Kosher salt
1 teaspoon coarse black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
½ cup onion, diced (about half of a medium onion)
4 garlic cloves, minced
7 cups low-sodium chicken broth
2-3 celery ribs, roughly chopped
3 medium carrots, peeled, roughly chopped
1 small zucchini, roughly chopped
1 teaspoon minced fresh thyme or ¼ teaspoon dried thyme
1 teaspoon minced fresh rosemary or ¼ teaspoon dried rosemary
2 ½ cups uncooked wide egg noodles (about 5 ounces)
1 tablespoon chopped fresh parsley
½ - 1 lemon juiced, or to taste
Rosemary Parmesan Butter
4 tablespoons unsalted butter, softened
3 teaspoons freshly grated Parmesan cheese
1 teaspoon finely chopped fresh rosemary (or ¼ teaspoon dried)
Pinch of garlic powder (optional, for extra flavor)
Pinch of kosher salt (if using unsalted butter)
Freshly ground black pepper, to taste
Instructions
- Pat chicken dry with paper towels; sprinkle both sides with salt and pepper and let sit for half an hour before searing. In a 5-quart cookpot with a lid, heat oil over medium-high heat. Add chicken in batches, searing until golden brown, 2-4 minutes on each side. Remove chicken from the pan.
- Add butter to the pan. Once melted, add onions, celery, and carrots, and sauté over medium-high heat until tender, 4-5 minutes. Add garlic, thyme, and rosemary; saute one minute longer or until fragrant. Add broth and zucchini, stirring to loosen any browned bits from the bottom of the pan. Bring to a boil. Return chicken and rind if using to the pan. Reduce the heat; simmer, covered, until the chicken is tender, 25-30 minutes.
- Remove the rind and transfer the chicken to a plate. Add the noodles to the pot, cover, and let them cook while you shred the chicken with two forks. For smaller pieces, chop them into bite-sized chunks.
- Return the chicken to the pot and turn off the heat. Let everything sit, covered, for 15 minutes or until the noodles are tender. Stir in the parsley and lemon juice, then adjust the seasoning with more salt, pepper, and lemon juice if needed.
- For the rosemary parmesan butter, mix all ingredients until fully combined. Taste and adjust seasoning as needed. Serve right away or refrigerate. If chilled, allow to soften slightly before spreading or melting over food.
- Serve with toasted, thick pieces of bread with rosemary parmesan butter.
Notes
Simmer window: After searing and sautéing, simmer 25–30 minutes until the chicken shreds easily; add noodles last so they stay tender, not mushy.
Salt check: Parmesan rinds carry salt—taste before adding more.
Make-ahead: Soup base (no noodles/lemon) keeps 3–4 days chilled; add cooked noodles and lemon when reheating.
Freezer: Freeze without noodles/lemon up to 3 months; thaw, reheat, then add fresh noodles + lemon.
Texture tweak: Prefer chunks? Chop the thighs after simmering instead of shredding.
Bread pairing: Toasted slice with rosemary parmesan butter adds crunch and echoes herb notes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
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