Lemon Rosemary Chicken Soup

This Lemon Rosemary Chicken Soup is a comforting, zesty, and nourishing dish perfect for cozy days. The combination of fresh lemon, rosemary, and thyme brings a vibrant and fragrant flavor to the soup, while tender chicken and vegetables create a hearty base. This simple yet flavorful soup is packed with protein, vitamins, and is easy to make, making it the ideal meal for any time of year.

The bright citrusy notes of lemon, combined with the earthy rosemary, will leave your taste buds refreshed and satisfied. Whether you’re looking for a light dinner, a quick lunch, or a revitalizing meal after a long day, this chicken soup has all the components of a perfect bowl of comfort. The addition of kluski egg noodles adds just the right amount of texture, making each spoonful hearty and filling.

This soup is also incredibly versatile, allowing you to use leftover chicken, making it a great way to repurpose ingredients and reduce food waste. It’s a wholesome and easy-to-make option that your entire family will love.

Why You’ll Love This Recipe

1. Bright and Flavorful

The combination of fresh lemon and rosemary creates a unique, vibrant flavor that adds a refreshing twist to traditional chicken soup.

2. Nourishing and Hearty

With tender chicken, vegetables, and kluski egg noodles, this soup is both satisfying and full of protein, making it a nourishing meal.

3. Simple Ingredients

Using a handful of fresh herbs and basic pantry staples, this recipe is simple to prepare and requires little fuss.

4. Customizable

You can easily adjust the amount of lemon juice or chicken to your taste preferences, allowing for a truly personalized dish.

5. Great for Leftovers

This recipe is ideal for using up leftover chicken, making it a quick and practical meal that helps minimize food waste.

Ingredients

For the Soup:

• Olive oil
• Yellow onion (diced)
• Carrots (sliced)
• Celery stalks (sliced)
• Kosher salt (to taste)
• Garlic (minced)
• Fresh rosemary (finely chopped)
• Fresh thyme leaves (finely chopped)
• Lemon zest (from one small to medium lemon)
• Low-sodium chicken broth
• Shredded or chopped leftover chicken
• Lemon juice (to taste)
• Freshly ground black pepper
• Kluski egg noodles (6 to 8 ounces)

Variations

• Herb Substitutions: If you don’t have fresh rosemary or thyme, you can substitute them with dried versions (use half the amount) or try other herbs like oregano or parsley.
• Vegetable Additions: Feel free to add more vegetables like parsnips, potatoes, or even spinach for extra nutrition and texture.
• Make it Spicy: If you like a bit of heat, add a pinch of red pepper flakes or a diced jalapeño for a spicy kick.
• Gluten-Free Option: Replace kluski egg noodles with a gluten-free noodle or rice to make this soup gluten-free.
• Make it Creamy: For a creamier version, stir in a splash of heavy cream or coconut milk at the end of cooking.

How to Make the Recipe

Step 1: Prepare the Vegetables

Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery, and sauté for about 5 minutes, or until the vegetables begin to soften.

Step 2: Add Garlic and Herbs

Add the minced garlic, fresh rosemary, and fresh thyme to the pot, stirring for another minute until the herbs are fragrant. Season with kosher salt to taste.

Step 3: Add Chicken Broth and Chicken

Pour in the low-sodium chicken broth and bring the mixture to a simmer. Add the shredded or chopped leftover chicken to the pot. If you’re using homemade chicken, be sure to have it cooked and ready to add in this step.

Step 4: Add Lemon Zest and Juice

Stir in the lemon zest and lemon juice, adjusting the amount of lemon juice to your personal preference. Simmer the soup for 10-15 minutes to allow the flavors to meld together.

Step 5: Add Noodles

Add the kluski egg noodles and cook according to package instructions, about 8-10 minutes, or until the noodles are tender and the soup has thickened slightly.

Step 6: Adjust Seasoning

Taste the soup and adjust the seasoning with freshly ground black pepper and additional salt or lemon juice if desired.

Step 7: Serve and Enjoy

Serve the soup hot with a slice of crusty bread or a fresh green salad on the side for a complete meal.

Tips for Making the Recipe

• Chicken Tips: If you don’t have leftover chicken, you can quickly cook chicken breasts or thighs in the pot before beginning the soup and then shred them for the soup.
• Adjusting Consistency: If the soup is too thick, add a little more chicken broth to reach your desired consistency. If it’s too thin, allow it to simmer for a little longer to reduce.
• Lemon Flavor: Start with 2 tablespoons of lemon juice and taste before adding more. You can always add more if you prefer a stronger lemon flavor.
• Noodles: If you prefer to avoid noodles, you can omit them or replace them with rice or a gluten-free noodle option.

How to Serve

This Lemon Rosemary Chicken Soup is perfect on its own or served with a side of warm crusty bread, a fresh green salad, or a light side dish like roasted vegetables. You can garnish it with fresh parsley or a sprinkle of grated Parmesan for extra flavor. For a comforting meal, pair it with a refreshing drink like iced tea or lemonade.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a pot over low heat, adding more broth or water if needed.

Freezing

You can freeze this soup for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. When ready to eat, thaw the soup in the refrigerator overnight and reheat on the stovetop.

Reheating

Reheat the soup gently on the stovetop over low heat. If the noodles have absorbed too much liquid, you can add a little extra chicken broth to bring the soup back to the right consistency.

FAQs

1. Can I use fresh chicken instead of leftover chicken?

Yes, you can use fresh chicken. Simply cook the chicken in the pot before adding the broth and other ingredients, then shred it.

2. Can I use other types of noodles?

Yes, you can substitute kluski egg noodles with any type of pasta or rice. Just make sure to adjust the cooking time according to the type of noodle you use.

3. Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator for a few days, and the flavors will only improve as it sits.

4. Is this soup gluten-free?

To make it gluten-free, simply substitute the noodles with gluten-free pasta or rice.

5. Can I add more vegetables?

Absolutely! Feel free to add more vegetables like spinach, peas, or potatoes for extra nutrition.

6. How can I make this soup creamier?

For a creamier version, stir in some heavy cream or coconut milk towards the end of cooking.

7. How can I store leftover soup?

Store leftover soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

8. How can I make the soup more flavorful?

To make the soup even more flavorful, consider adding a splash of white wine or a dash of hot sauce for some extra depth.

9. Can I use dried rosemary and thyme?

Yes, you can use dried herbs, but reduce the amount to about half of what’s called for in the recipe.

10. Can I skip the lemon juice?

You can skip the lemon juice if you prefer a more savory soup, but the lemon adds a wonderful brightness and balance to the dish.

Conclusion

This Lemon Rosemary Chicken Soup is a perfect combination of comforting, savory flavors with a refreshing citrus twist. The rosemary and lemon bring a fresh, aromatic quality that elevates this classic chicken soup, while the egg noodles and tender chicken make it hearty and satisfying. Whether you’re using up leftover chicken or making it from scratch, this soup is easy to prepare and perfect for any time of year. Enjoy it as a light lunch or a hearty dinner for a nourishing, flavorful meal your family will love.

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