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Lemon-Garlic Chicken Soup

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This Ultimate Chicken Soup With Lemon And Garlic is a comforting dish perfect for dreary days. With tender chicken, vibrant vegetables, and a zesty lemon flavor, it warms both body and soul.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced (about 1 cup)
  • 2 medium celery stalks, diced (about 1 cup)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper (adjust to taste)
  • 8 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts (or thighs)
  • 1 bay leaf
  • 1 cup uncooked egg noodles (or your choice of pasta)
  • 1 cup frozen peas (optional)
  • Juice of 1 lemon (about 2–3 tablespoons)
  • Zest of 1 lemon
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a large pot, heat the olive oil over medium heat. Once the oil is shimmering (about 1-2 minutes), add the chopped onion. Sauté for 5 minutes until the onion becomes translucent and fragrant, but avoid browning it.
  2. Add the minced garlic and sauté for another 1-2 minutes until it’s fragrant. Be careful not to let it burn, as burnt garlic can turn bitter.
  3. Stir in the sliced carrots and diced celery. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
  4. Add the dried thyme, oregano, salt, and black pepper, stirring to combine. Cook for 1 minute to toast the spices, enhancing their flavor.
  5. Pour in the chicken broth, then add the chicken breasts (or thighs) and the bay leaf. Bring the mixture to a boil over high heat. Once boiling, reduce to a gentle simmer and cover the pot. Cook for 15-20 minutes, or until the chicken is cooked through and registers at least 165°F (75°C) on an instant-read thermometer.
  6. Remove the chicken from the pot and set aside. Stir in the uncooked egg noodles. Cook for about 8-10 minutes, or until the noodles are tender. Keep an eye on them, as cooking times can vary based on the type of noodles you choose.
  7. While the noodles are cooking, shred the chicken using two forks or chop it into bite-sized pieces. Return the shredded chicken to the pot.
  8. Add the frozen peas (if using), lemon juice, and lemon zest. Stir to incorporate and cook for an additional 2-3 minutes until the peas are heated through. Taste and adjust seasoning if necessary.
  9. Remove the bay leaf before serving. Garnish with fresh parsley for a burst of color and flavor.

Nutrition

Keywords: Always taste your broth before adding additional salt; some brands can be saltier than others. For optimal flavor, use a heavy-bottomed pot or Dutch oven to prevent scorching.

Find it online: https://mamablueberry.com/lemon-garlic-bliss-ultimate-chicken-soup/