Chicken Noodle Soup
This chicken noodle soup is hearty with a deep flavor that’s brightened with a squeeze of fresh lemon. It’s loaded with juicy chicken, tender egg noodles, carrots, and other veggies. Treat yourself to a bowl when you need a little comfort.
It’s no secret that the very best chicken noodle soup is probably made with homemade chicken broth. I’ve aspired to this level of cooking, dutifully freezing chicken bones and leftover veggies with every intention to turn it into a broth at some point. But somehow it never happens and I keep on with the boxed chicken broth when I need it.
So, when I set out to make chicken noodle soup I wondered if I could still use my short-cut broth but amp it up somehow. Well, I figured it out and now have a chicken noodle soup that is rich with a deep flavor that might leave people thinking it was made completely from scratch – broth and all.
The soup is made with store-bought chicken broth, but poaching the chicken in the broth takes it to a whole new flavor level.
The broth is rich and I like offset it with some fresh herbs and a squeeze of fresh lemon juice right at the end. They brighten the flavor in the best possible way.
This isn’t a labor-intensive soup recipe – the prep and cooking time is about an hour.
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoons butter
- 1 bone in skin on chicken breasts (about 1 pound), seasoned with salt and pepper
- 1 small yellow onion, diced
- 2 celery ribs, sliced
- 2 medium carrots, sliced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 5 cups boxed chicken broth
- 1 cup egg noodles
- Juice from ½ lemon
- 1 tablespoon fresh parsley