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Lemony Chicken Noodle Soup

This isn't Grandma's chicken soup, but it is comforting. The lemon juice gives this easy soup enough zip to make it interesting. —Bill Hilbrich, St. Cloud, Minnesota
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 pound boneless skinless chicken breast, cubed
  • 1 garlic clove, minced
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 medium carrot, cut into 1/4-inch slices
  • 1/4 cup fresh or frozen peas
  • 1/2 teaspoon dried basil
  • 2 cups uncooked medium egg noodles
  • 1 to 2 tablespoons lemon juice


  • In a small saucepan, saute onion in oil and butter until tender. Add chicken; cook and stir until chicken is lightly browned and meat is no longer pink. Add garlic; cook 1 minute longer.
  • Stir in the broth, carrot, peas and basil. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the noodles. Cover and simmer until noodles are tender, 8-10 minutes. Stir in lemon juice.
Nutrition Facts
1 cup: 435 calories, 23g fat (6g saturated fat), 83mg cholesterol, 949mg sodium, 38g carbohydrate (7g sugars, 4g fiber), 21g protein.

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  • twiggyann
    Apr 27, 2020

    This was a really tasty soup. My husband doesn’t love lemon as much as I do and I put the 2 tablespoons of juice in it and he still loved it! I did use homemade egg noodles and I rolled them a little thicker than I meant to so they were like thin slickers (dumplings) and I thought that was great with this recipe. Thanks.

  • everydaymomsmeals
    Sep 7, 2014

    I've been making this soup for years, and it's always a hit. The brightness of the lemon only makes a classic even better!

  • EmilyR369
    Jun 8, 2009

    No comment left