There is something truly soul-warming about a bowl of homemade soup, and this Creamy Lemon Chicken Noodle Soup Recipe hits all the right notes! It’s the perfect blend of comforting creaminess, bright lemon zing, and tender chicken with chewy egg noodles nestled in every spoonful. Whether you’re looking for a soothing dinner after a long day or a crowd-pleasing dish to impress friends, this soup offers vibrant flavors and simple ingredients that come together effortlessly to create a dish you’ll want to make again and again.

Creamy Lemon Chicken Noodle Soup Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this soup plays an essential role, crafting a delightful balance of flavors and textures. From the sweetness of carrots and the aromatic herbs to the luscious cream and fresh lemon zest, these simple components combine to create something truly special.

Olive oil: Provides a rich, fruity base for sautéing vegetables without overpowering the soup.
Butter: Adds a velvety richness and helps mellow the flavors as everything cooks.
Medium onion, diced: Builds the aromatic foundation with gentle sweetness and depth.
Carrots, sliced: Bring a subtle natural sweetness and vibrant color.
Celery stalks, sliced: Contribute a pleasant crunch and earthy undertone.
Garlic, minced: Infuses the broth with a warm, fragrant kick.
Dried thyme: Offers a slightly floral, woodsy note that complements chicken beautifully.
Dried oregano: Adds a touch of Mediterranean herbaceousness.
Chicken broth: The soul of the soup, rich and savory, bringing everything together.
Cooked shredded chicken: Tender protein that makes this soup satisfying and hearty.
Egg noodles: Delightfully soft yet sturdy, perfect for soaking up the creamy broth.
Heavy cream: Creates the luscious, silky texture that elevates this soup beyond the ordinary.
Large lemon (zest and juice): Adds bright, refreshing acidity that truly wakes up the flavors.
Salt and pepper: Essential for balancing and enhancing every bite.
Fresh parsley, chopped: A fresh, grassy garnish that finishes the dish with color and flavor.

How to Make Creamy Lemon Chicken Noodle Soup Recipe

Step 1: Sauté the Vegetables

Start by heating olive oil and butter in a large pot over medium heat. Once shimmering, add diced onion, sliced carrots, and celery. Allow these to cook gently for about 5 to 7 minutes until the vegetables soften and develop a natural sweetness that forms the base of the soup.

Step 2: Add Garlic and Herbs

Next, stir in the minced garlic along with dried thyme and oregano. Cook this fragrant mixture for about 1 minute, just until you can smell the herbs blooming and the garlic becomes aromatic but not browned. This step layers in depth and complexity.

Step 3: Pour in Chicken Broth and Bring to a Boil

Pour the chicken broth into the pot, raising the heat just enough to bring the liquid to a gentle boil. This is when the flavors start to meld beautifully, creating a savory base that invites the noodles and chicken.

Step 4: Cook the Egg Noodles

Add the egg noodles to the boiling broth and cook them for 6 to 8 minutes or until tender. Don’t overcook, or they’ll lose their bounce and texture—perfectly cooked noodles add a lovely comfort factor to the soup.

Step 5: Stir in Chicken, Cream, and Lemon

Reduce the heat to low and gently fold in the cooked shredded chicken, heavy cream, lemon zest, and freshly squeezed lemon juice. This combination brings a luscious creaminess infused with bright citrus notes that really brighten the whole dish.

Step 6: Season and Simmer

Season your soup with salt and freshly cracked black pepper to taste, then let it simmer on low for 2 to 3 more minutes to heat everything through and perfectly marry the flavors before serving.

How to Serve Creamy Lemon Chicken Noodle Soup Recipe

Garnishes

Adding chopped fresh parsley just before serving injects a pop of color and a lively herbal freshness that complements the lemony notes beautifully. You could also sprinkle grated Parmesan or a drizzle of good olive oil for extra indulgence.

Side Dishes

This soup loves company! Pair it with a crisp green salad dressed simply with vinaigrette or some crusty bread for dipping—there’s nothing like mopping up every last drop of that creamy broth.

Creative Ways to Present

Serve the soup in rustic bowls with a lemon wedge on the side, encouraging guests to add an extra tang if they like. You can also ladle it into hollowed-out bread bowls for a cozy, eye-catching presentation that doubles as an edible vessel.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though it’s so tasty it might disappear fast), store the soup in an airtight container in the refrigerator. It’ll keep well for up to 3 days, making a weeknight meal decision much easier.

Freezing

You can freeze this soup, but keep in mind that cream-based soups sometimes change texture after thawing. For best results, freeze the soup without the cream added; add it fresh when reheating. This method preserves the delicious creaminess without compromising texture.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently to prevent curdling from the cream. Add a splash of broth or water if it gets too thick. Avoid microwaving at high heat to keep the texture smooth and inviting.

FAQs

Can I use chicken thighs instead of cooked shredded chicken?

Absolutely! Using cooked, shredded chicken thighs can add extra juiciness and flavor, but just ensure they are cooked through before adding to your soup.

Is there a dairy-free way to make this recipe?

You can substitute the heavy cream for a coconut cream or a creamy non-dairy milk like cashew or oat milk, though it will change the flavor slightly. Adding a bit of nutritional yeast can also boost the savory element.

What if I don’t have fresh lemon? Can I use bottled lemon juice?

While fresh lemon gives the best flavor and brightness, bottled lemon juice works in a pinch. Use a little less than the recipe calls for since the flavor is more concentrated and sometimes less vibrant.

Can I make this soup vegetarian?

To keep it vegetarian, swap chicken with hearty veggies like mushrooms or tofu, and use vegetable broth instead of chicken broth. You’ll still get a flavorful and creamy soup, though the taste will shift away from the classic version.

What’s the best noodle to use in this recipe?

Egg noodles are traditional here because of their tenderness and ability to soak up broth. However, small pasta shapes like orzo or even broken spaghetti can work as substitutes if you don’t have egg noodles on hand.

Final Thoughts

Making the Creamy Lemon Chicken Noodle Soup Recipe at home is such a joy because it’s simple, satisfying, and bursting with fresh flavors that brighten up any day. Every spoonful feels like a warm hug, bringing comfort and happiness to your table. I can’t wait for you to try it and make it a new favorite in your kitchen!

Creamy Lemon Chicken Noodle Soup Recipe

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4.2 from 59 reviews

Author: Emma
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Nut-Free

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Description

This creamy lemon chicken noodle soup is a comforting and easy-to-make dish perfect for chilly days. Featuring tender shredded chicken, egg noodles, and a bright citrus twist from fresh lemon zest and juice, this soup delivers a perfect balance of creamy richness and zesty freshness. Made on the stovetop with simple ingredients like olive oil, butter, and herbs, it’s an ideal weeknight meal that warms you from the inside out.

Ingredients

Scale

Soup Base

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon dried oregano
6 cups chicken broth

Main Ingredients

2 cups cooked shredded chicken
1½ cups egg noodles
½ cup heavy cream
1 large lemon (zest and juice)
Salt and pepper to taste

Garnish

Fresh parsley, chopped

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Instructions

Prepare the Base: Heat olive oil and butter in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery, and sauté for 5–7 minutes until the vegetables are softened and fragrant.
Add Aromatics: Stir in the minced garlic, dried thyme, and dried oregano. Cook for an additional minute to release their flavors.
Cook the Noodles: Pour in the chicken broth and bring to a boil. Add the egg noodles and cook for 6–8 minutes or until tender.
Combine Ingredients: Reduce heat to a simmer and stir in the cooked shredded chicken, heavy cream, lemon zest, and lemon juice. Season the soup generously with salt and pepper to taste.
Simmer and Serve: Let the soup simmer for 2–3 more minutes until heated through. Serve hot, garnished with freshly chopped parsley for a burst of color and freshness.