This chicken noodle soup is hearty with a deep flavor that’s brightened with a squeeze of fresh lemon before serving.
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.
- 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.
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!
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It’s no secret that boxed chicken stock is no match for homemade, but I find that browning bone-in skin on chicken breasts in some oil and butter and sauteing the vegetables in the browned bits left behind adds a boost to otherwise boring boxed chicken stock. The soup is hearty with a deep flavor that’s brightened with a squeeze of fresh lemon before serving.
- 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
- Heat the olive oil and butter over medium heat in a large pot. Once the butter is melted and foamy, place the chicken breast skin side down in the pot. Brown the chicken until the skin has turned a nice golden brown. Remove the chicken from the pot and set aside.
- Add the onions, carrots and celery to the pot. As the release their moisture scrape up all the browned bits off the bottom of the pan. Cook them for five minutes, or until the onions start to brown. Add the oregano and salt and stir. Add the chicken broth. Place the chicken breast back in the pot with the skin side down. Bring the pot to a strong simmer and then lower the heat to maintain a gentle simmer. Simmer for 20 minutes or until the chicken is cooked through.
- Remove the chicken from the pot and cut the meat away from the bone. Discard both the bone and skin. Dice or shred the chicken and return it to the pot. Bring the pot back to a strong simmer and add the egg noodles. Let the soup simmer for 5-7 minutes or until the noodles are cooked. Taste and check for seasoning. If needed, add additional salt. Stir in the lemon juice and parsley and serve.
- Category: Soup
- Method: Simmer
- Cuisine: American
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 3.6g
- Sodium: 1439.8mg
- Fat: 13.5g
- Saturated Fat: 4g
- Unsaturated Fat: 7.4g
- Trans Fat: 0g
- Carbohydrates: 17.4g
- Fiber: 2.3g
- Protein: 63.9g
- Cholesterol: 199.4g
Keywords: chicken noodle soup, chicken soup recipe
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.