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Lemon Chicken Noodle Soup
This recipe uses precooked chicken. I typically use roasted chicken, but grilled chicken is great too.
Course
Soup
Cuisine
Asian
Season
Fall, Winter
Key Ingredient
Carrot, Chicken, Lemon
Prep Time
20
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
Servings
16
cups
Author
Vintage Kitty
Ingredients
4
TB
butter
12
large strips of lemon zest
3
cups
carrots
diced or cut into hearts
3
cups
celery
diced
5
cups
onion
diced
14
cups
chicken stock
12
oz
package egg noodles
1/2
cup
lemon juice
4
cups
precooked chicken
Salt and pepper to taste
Parsley for garnish
Instructions
In a very large soup pot, melt butter over medium heat.
Add in lemon zest and cook for two minutes.
Add carrots, celery and onion to the pan and saute until the onions start to become translucent.
Pour the chicken stock into the pot and bring to a boil.
Add noodles and cook until al dente.
Reduce soup to a gentle simmer and add lemon juice and cooked chicken.
Season will salt and pepper to taste.
Garnish with parsley if desired.