Lemon Chicken Soup

Lemon Chicken Soup / Especially Edible

Cold and flu season is almost over. (Which means allergy season is almost here . . . That’s me, the resident pessimist.) Chicken soup should be on its way out, replaced by lemon bars and bunny-shaped Easter cakes. But for a friend of mine, who has chronic bronchitis, it is perpetually chicken soup season. And this recipe is too good to wait another year to share.

Lemon Chicken Soup / Especially Edible

I’ve made it multiple times for people who are under the weather, and it turns out every time. Because I’ve made more than a handful of changes to the original recipe, I’m also ridiculously proud of my “own” version. I’m no recipe developer, and I don’t know enough about the science of baking to invent a new cookie without relying on someone else for the flour-to-sugar-to-baking-soda ratio. Savory dishes are a bit easier to adjust ; for one thing, you don’t have to worry about something turning out as flat as a pancake or as dense as a hockey puck. Of all savory dishes, soup is probably the most forgiving. Judging by my success with all the modifications, this recipe certainly proved to be.

Lemon Chicken Soup / Especially Edible

Lemon Chicken Noodle Soup

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes


1 Tbs. olive oil

1 lb. boneless, skinless chicken breasts

3 cloves of garlic, minced

1 onion, diced

4 carrots, peeled and diced

3 stalks celery, diced

1 cup mushrooms, diced

1 medium parsnip, peeled and diced

1 3/4 cup egg noodles

1/2 tsp. dried thyme

2 bay leaves

1 sprig rosemary

5 cups chicken stock

1 cup water

Juice of 1 lemon

Zest of 1 lemon

2 Tbs. chopped fresh parsley


Boil chicken breasts for 20 minutes, then shred or cut into bite-sized pieces.

Heat olive oil in a large pot and add garlic, onion, carrots, celery, parsnip, and mushrooms. Cook for 6-7 minutes or until tender. Add thyme and stir until fragrant, about 1 minute.

Pour in chicken stock, water, and bay leaves. Bring to a boil. Stir in egg noodles and rosemary and simmer for 7 minutes or until pasta is done. Add lemon juice and zest and garnish with parsley. Season with salt and pepper.

Recipe adapted from foodiecrush via Damn Delicious .


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