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.

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 483

Author Laurie McNamara

Equipment

Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

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

US Customary - Metric

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.

Nutrition