A Cozy, Feel-Good Bowl
There's nothing quite like a warm bowl of chicken noodle soup — and this lemon-brightened version takes the classic to the next level. The fresh squeeze of lemon adds a light, vibrant flavor that pairs perfectly with tender chicken, hearty vegetables, and whole-grain noodles. It's comforting, nourishing, and ready in about 30 minutes.
Prep time: 10 min | Cook time: 20 min | Total: 30 min
Ingredients (Serves 4)
- 1 Tbsp. olive oil
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 2 stalks)
- 1/2 cup diced yellow onion
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 cups shredded cooked chicken (rotisserie works great)
- 4 oz. whole-grain egg noodles (or pasta of choice)
- 2 cups fresh spinach or kale, roughly chopped
- Juice of 1 large lemon (about 3 Tbsp.)
- 1 tsp. dried thyme (or 1 Tbsp. fresh)
- Salt and pepper to taste
- Optional garnish: fresh parsley, lemon zest
Instructions
1. Heat olive oil in a large pot over medium heat. Add the carrots, celery, and onion. Cook for 4–5 minutes, stirring occasionally, until the vegetables start to soften.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Pour in the chicken broth and bring to a boil. Add the noodles and thyme. Reduce heat to medium and cook for 8–10 minutes until the noodles are tender.
4. Stir in the shredded chicken and spinach (or kale). Cook for 2–3 minutes until the greens are wilted and the chicken is heated through.
5. Remove from heat. Stir in the fresh lemon juice. Season with salt and pepper to taste.
6. Ladle into bowls and garnish with fresh parsley and a sprinkle of lemon zest if desired.
Nutrition Facts (Per Serving)
Calories: ~280 | Protein: 26g | Carbs: 28g | Fat: 7g | Fiber: 4g | Sodium: ~420mg
