Soups on! And I’ve made you a giant, steaming pot of lemon rosemary chicken noodle soup!

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That’s right chicken noodle soup that’s bright with fresh lemon zest and juice, earthy with woodsy and aromatic rosemary and filled with roasted chicken, vegetables and noodles.

This soup is delicious and ready to fight your next cold, because if you’ve been following me for a while, you know that I’m a firm believer that chicken noodle soup not only helps cure your cold but also soothes your soul. It’s currently cold season, so arm yourself with a good cold-fighting soup.

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Especially a soup that is made from scratch.

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Speaking of “from scratch”, when ever I make any chicken noodle-ish soup, I make my own broth. YES I’m totally an overachiever that wakes up early to roast a chicken to then make soup, BUT in my defense, it was Sunday and honestly it’s so incredibly easy.

Here’s my post (with step-by-step photos) showing you just how easy it is to roast a chicken. In a pinch you could  totally use a rotisserie chicken (done it!), either way, you’ll use the bones to make an easy and flavorful broth and end up with a delicious and flavorful soup.

Promise.

Here. I’ll just show you!

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Next, after you remove the chicken from the bones, throw the carcass into a large stock pot along with an onion, carrot, celery, parsley, thyme, a bay leaf, peppercorns…

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Then and 12 cups of water. Bring it to a boil, then reduce to a simmer and cook for 1 hour.

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Meanwhile, as the broth is simmering away on the stove, it’s a good time to start prepping the soup ingredients.

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And then, with 15 minutes left on the broth, start making the soup. Heat a Dutch oven on medium heat and drizzle in a couple teaspoons of olive oil. Then, add in 3/4 cup each of the diced carrot, celery and onion, a pinch of salt before stirring and cooking for about 5 minutes until soft.

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Then just throw in the 2 minced cloves of garlic and the chopped rosemary and thyme and cook for 1 minute.

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And then grate in a 1/2 teaspoon of lemon zest. More if you want more lemony goodness.

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Then I place a strainer over my soup pot, remove the carcass from the stock pot and then slowly pour the broth through the strainer. Discarding the vegetables and herbs.

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Then I squeeze in the juice of 1 medium juicy lemon. Again, add more lemon if you want it super lemony. Personally, I think adding the juice of 1 lemon is perfect.

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Bring the whole pot to a boil and drop in the chopped chicken and noodles and cook for 12-14 minutes.

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Taste and season with 1-1/2 to 2 teaspoons kosher salt and 1/4 teaspoons freshly ground black pepper.

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Ladle the Lemon Rosemary Chicken Noodle Soup into bowls and top with chopped fresh parsley and extra black pepper.

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And oyster crackers. Oh and maybe a grilled cheese on the side? Yum.

Gah! This Lemon Rosemary Chicken Noodle Soup is delicious. Did I already say that?? I dunno but I think it’s the perfect blend of lemon, rosemary and homemade goodness.

Make it. Eat it. Love it.

Enjoy! And if you give this Lemon Rosemary Chicken Noodle Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Yield: 6 servings

Lemon Rosemary Chicken Noodle Soup

This lemon rosemary chicken noodle soup is bright with lemon, earthy with woodsy and aromatic rosemary and filled with roasted chicken, vegetables and noodles.

Ingredients

FOR THE BROTH:

  • 3 pound roast chicken, or use rotisserie chicken
  • 2 medium carrots, unpeeled and roughly chopped carrots
  • 2 ribs (short) celery, roughly chopped
  • 1 medium yellow onion, skins on and quartered
  • 6 sprigs parsley
  • 4 sprigs thyme
  • 1 bay leaf
  • 15 black peppercorns
  • 12 cups water, cold

FOR THE SOUP:

  • 2 teaspoons olive oil
  • 3/4 cup diced carrot
  • 3/4 cup diced celery
  • 3/4 cup diced yellow onion
  • 2 large cloves garlic, minced
  • 1 tablespoons chopped rosemary, about 3 sprigs
  • 1/2 teaspoon thyme leaves, about 6 sprigs
  • 1 medium lemon zested, about 1 teaspoon
  • 1 medium lemon, juiced, about 2 tablespoons
  • 2 to 3 cups chopped chicken, from above recipe
  • 2 cups kluski egg noodles

Instructions 

MAKE THE BROTH:

  • Remove all of the chicken from the bones, chop or shred into bite-size pieces and set aside. About 2 to 3 cups.
  • Place chicken bones into a large stock pot, along with the roughly chopped carrots, celery and onion. Add in the parsley, thyme, bay leaf, peppercorns and water. Stir, cover and bring to a boil then reduce and simmer for 1 hour.

MAKE THE SOUP:

  • With 15 minutes left on the broth, heat a heavy bottom pot or Dutch oven on medium heat and drizzle in 2 teaspoons of olive oil.
  • Add in the carrots, celery and onion and cook until just tender. Add in the garlic, rosemary and thyme, then cook for 1 minute.
  • Add in the lemon zest, broth (set a mesh strainer over your dutch oven and pour the broth from the stock pot into your soup pot) and lemon juice and bring to a boil.
  • Add in the chicken and noodles, reduce to medium heat and cook until the noodles are tender, about 12-14 minutes.
  • Season with 1½ to 2 teaspoons kosher salt and 1/4 teaspoon freshly ground black pepper.
  • Serve with chopped fresh parsley and a few extra grinds of fresh black pepper.

Notes

If wanting to save this soup for leftovers, cook the noodles separately from the soup.
Serving: 1g, Calories: 483kcal, Carbohydrates: 19g, Protein: 60g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 181mg, Sodium: 245mg, Potassium: 835mg, Fiber: 3g, Sugar: 5g, Vitamin A: 6428IU, Vitamin C: 19mg, Calcium: 91mg, Iron: 4mg

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