This chicken noodle soup is hearty with a deep flavor that’s brightened with a squeeze of fresh lemon before serving.

Chicken Noodle Soup | girlgonegourmet.com

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It’s no secret that the very best chicken noodle soup is probably made with homemade chicken broth. I’ve aspired to this level off cooking, dutifully freezing chicken bones and leftover veggies with every intention to turn it into 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 stock but amp it up somehow. Well, I think I’ve 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.

Main Ingredients

It starts with a bone-in, skin-on whole chicken breast (about 1 pound).
For the chicken breast, you’ll need some olive oil and butter.
You’ll also need celery, carrots, dried oregano and salt and pepper for the soup.
Chicken broth: Quality matters so look for a low-sodium high-quality brand. We’re cutting corners, but we don’t want to cut them too much.
Egg noodles
For garnishes, I love a squeeze of fresh lemon juice and chopped parsley. Both give the chicken noodle soup a fresh pop of flavor.

Make the Soup

First, melt the butter with the olive oil in a soup pot. Brown the chicken breast skin-side down. This will brown the skin and will also create all kinds of delicious browned bits on the bottom of the pan. Once browned, remove the chicken.
Add the vegetables and as they release their moisture, scrape up all the browned bits left behind by the chicken.
Add the oregano, salt and pepper. Place the chicken back in the pot, skin side down and cover it with the chicken broth. Bring the broth to a strong simmer, lower the heat and gently simmer the chicken breast in the soup for about 20 minutes.
Once the chicken is cooked through, remove it from the soup. Discard the skin and bones and shred (or chop) the meat into bite-sized pieces. Return the chicken back to the pot.
Bring the soup to a strong simmer and add the egg noodles. Simmer them in the soup until they’re tender.
Check the seasoning and add more salt, if needed. Add the lemon juice and parsley and the soup is ready to serve.

Reader Reviews

I ❤ this chicken noodle soup, but don’t take my word for it – check out what other readers have to say about it…

“I made this and it was YUMMO!! so good and not super heavy!!” – Katrina
“This recipe is absolutely AMAZING. I was looking for a chicken soup recipe that was “different” and this fit the bill. ” – Kate
“This was my first time making soup. This recipe is delicious and easy to follow. My family loved it!” – Georgia

I hope you love this chicken soup as much as I do! If you want even more chicken soup recipes, be sure to check out my chicken soup recipe round-up with all kinds of ideas!

Happy cooking,

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