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Lemon Rosemary Chicken Noodle Soup

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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 mins
Cook Time 1 hr 25 mins
Additional Time 5 mins
Total Time 2 hrs
Servings 6 servings
Calories 483
Author Laurie McNamara

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.

Nutrition

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