Quick Facts:
Time: 30 minutes • Yield: 4 servings • Skill: Easy • Method: One-pot stovetop • Diet: DF, Nut-Free

Introduction

Chicken Noodle Soup doesn’t have to be heavy to be comforting—this lemon-kissed version tastes bright, clean, and cozy all at once. If you’re craving something soothing but not rich, this bowl brings a clear, golden broth balanced with fresh lemon, dill, and tender noodles. The texture is light yet satisfying thanks to shredded chicken and slurpable egg noodles, with fragrant dill adding freshness in every bite. This is perfect for busy weeknights, sick-day care packages, or anyone who wants a restorative meal without spending hours simmering a stockpot. In just 30 minutes, you’ll have a soup that feels homemade and tastes like you planned ahead.

See more Chicken Noodle Soup recipes for cozy weeknights.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear 30-minute timing.
• Flexible: swap noodles or veggies with what’s in your fridge.
• Balanced flavor: lemon for brightness, dill for freshness, well-seasoned broth.
• Great leftovers: reheats beautifully without losing its zip.

Easy Lemon Chicken Noodle Soup (One-Pot, 30 Minutes)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lily
• Total Time: 30 minutes
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

A bright, cozy chicken noodle soup with a clear lemony broth, tender shredded chicken, slurpable egg noodles, and fresh dill—comforting but not heavy and ready in 30 minutes.

---

Ingredients

• 1 tbsp olive oil

• 1 small onion, finely diced

• 2 medium carrots, thinly sliced

• 2 celery ribs, thinly sliced

• 2 garlic cloves, minced

• 6 cups low-sodium chicken stock

• 1 bay leaf

• 1 tsp kosher salt, plus more to taste

• ½ tsp freshly ground black pepper

• 1½ cups cooked shredded chicken (rotisserie or poached)

• 4 oz wide egg noodles (about 2 cups)

• 1 large lemon (zest + 3–4 tbsp juice, to taste)

• 2–3 tbsp fresh dill, chopped (plus more for serving)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat oil in a 4–6 qt pot over medium. Add onion, carrots, celery, and a pinch of salt; cook 3–4 minutes until onions are translucent and carrots begin to soften.

2. Stir in garlic 30 seconds until fragrant (don’t brown).

3. Add stock, bay leaf, ½ tsp salt, and pepper. Bring to a lively simmer; skim foam for a clear broth. Simmer 8–10 minutes.

4. Add egg noodles and shredded chicken; simmer 6–8 minutes until noodles are just tender and chicken is warmed through.

5. Turn off heat. Stir in lemon zest, 3 tbsp lemon juice, and dill. Taste and add more lemon or salt as desired.

6. Serve hot with extra dill and lemon.

Notes

• Use low-sodium stock so you can season perfectly at the end.

• Swap noodles (orzo/ramen/rice noodles) and veggies as needed.

• For GF: use rice noodles. Already dairy-free and nut-free.

• For creamier: whisk ½ cup hot broth with ¼ cup unsweetened yogurt; stir back in off heat.

• Storage: 3–4 days in the fridge (add a splash of stock when reheating). Freeze up to 3 months without noodles.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: soup recipes
• Method: One-pot stovetop
• Cuisine: American

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 medium carrots, thinly sliced
• 2 celery ribs, thinly sliced
• 2 garlic cloves, minced
• 6 cups low-sodium chicken stock
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• 1½ cups cooked shredded chicken (rotisserie or poached)
• 4 oz wide egg noodles (about 2 cups)
• 1 large lemon (zest + 3–4 tbsp juice, to taste)
• 2–3 tbsp fresh dill, chopped (plus more for serving)

What each ingredient does:
Olive oil: helps aromatics bloom • Onion/carrots/celery: classic soup base and sweetness • Garlic: savory depth • Stock: clean, sippable body • Bay leaf: subtle herbal note • Salt/pepper: foundational seasoning • Chicken: protein and heartiness • Egg noodles: slurpable comfort • Lemon zest/juice: brightness and lift • Dill: fresh, green finish.

Must-have vs. flexible: Stock, lemon, noodles, and dill are musts for the “bright & fresh” profile; the vegetables are flexible.

Pro Tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: No onion? Use leeks or shallot. Skip celery if needed and add a pinch of celery seed.
• Protein: Use leftover roasted chicken or poach boneless thighs; for turkey, sub 1½ cups shredded turkey (hello, Turkey Noodle Soup).
• Veggies: Add broccoli florets in the last 3–4 minutes for a Chicken And Broccoli Soup feel; spinach wilts in 30 seconds.
• Starch: Egg noodles are classic; swap ramen noodles, orzo, or rice noodles (gluten-free). Cook times vary—add near the end.
• Diet Swaps: For GF, use rice noodles; for DF you’re already set; for extra protein, add chickpeas.
• Budget/Time: Use rotisserie chicken and pre-sliced mirepoix; frozen diced carrots work in a pinch.

Equipment Notes

• Required: 4–6 qt heavy pot or Dutch oven, ladle, zester/juicer.
• Nice-to-have: Fine-mesh skimmer to remove foam, digital thermometer for doneness checks.
• Sizing: A 5–6 qt pot gives space for vigorous simmering without splashes.
• Cleanup: A light film of oil prevents foaming; keep heat at a lively simmer to avoid starchy boilovers.

Step-by-Step

1. Bloom aromatics (3–4 min): Heat olive oil over medium. Add onion, carrots, celery, and a pinch of salt; cook until the onions look translucent and carrots begin to soften—this builds sweetness.
2. Garlic & season (30 sec): Stir in garlic until fragrant; don’t brown it to avoid bitterness.
3. Broth base (8–10 min): Add stock, bay leaf, ½ tsp salt, and pepper. Bring to a lively simmer; skim any foam for a cleaner broth.
4. Noodles + chicken (6–8 min total): Add egg noodles and shredded chicken. Simmer until noodles are fork-tender but not mushy and chicken is warmed through.
5. Lemon & dill (off heat): Turn off heat. Stir in lemon zest and 3 tbsp lemon juice, then dill. Taste.
6. Taste & adjust: Add another tablespoon of lemon juice if you want more zing; salt to balance the acidity.
   Doneness cues: Noodles are tender; carrots are just soft; broth remains clear; steam carries a citrusy aroma.

Make-Ahead, Storage & Reheating

• Make-ahead: Chop onion, carrots, celery, and dill 1–2 days ahead; store airtight. Shred chicken ahead.
• Fridge: 3–4 days; noodles will continue to absorb broth—add water or stock to loosen.
• Freeze: Up to 3 months without noodles. Freeze broth + chicken; add fresh noodles when reheating.

Find more freezer-friendly ideas in our soup recipes collection.

• Reheat: Warm gently over medium-low; add a splash of stock or water and a squeeze of lemon to revive brightness.

How to Lighten / Make It Creamy

• Lighten: Reduce oil to 1 tsp; add an extra cup of carrots/celery or a handful of spinach for body.
• Creamy: Blend ½ cup hot broth with ¼ cup unsweetened yogurt; whisk back in off heat, or stir in a splash of evaporated milk. Temper first to avoid curdling.

Toppings, Garnishes & Finishes

• Crunch: Crushed crackers, toasted breadcrumbs.
• Fresh: Extra dill, parsley, or thinly sliced scallions; lemon zest.
• Tang/Heat: Extra lemon, chili flakes, or a drizzle of chili oil.
  Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Crusty bread or warm pita, a simple leafy salad with cucumber and dill, or steamed broccoli. For drinks, try sparkling water with lemon or a light, citrusy herbal tea.

Scaling the Recipe

Double in a 6–8 qt pot; add noodles in batches to avoid clumping. Halve easily—watch the salt and lemon; start low and adjust. Cool large batches quickly by dividing into shallow containers.

Nutrition & Dietary Notes

High in protein from chicken and satisfying carbs from noodles. Naturally dairy-free and nut-free as written. Use gluten-free noodles for GF needs.

Troubleshooting

• Too salty? Add water/stock, more noodles, or a squeeze of lemon.
• Too bland? Add salt, another splash of lemon, and a handful of fresh dill.
• Too watery? Simmer 5 minutes uncovered or add a small slurry (½ tsp cornstarch + broth).
• Overcooked noodles? Add fresh broth and a little uncooked pasta; simmer briefly to restore texture.

FAQs

Can I use frozen or precut ingredients? Yes—frozen mirepoix and precooked chicken cut time dramatically.
Best noodle swaps? Orzo, ramen, or rice noodles (adjust time).
How do I keep noodles from getting mushy? Add near the end and cook just to tender.
Can I make it dairy-free or gluten-free? It’s DF already; use GF noodles to keep it gluten-free.
How long does it keep/freeze? 3–4 days chilled; 3 months frozen without noodles.

Variations

• Lemony Herb: Add extra zest and 2 tbsp parsley with the dill.
• Spicy Chipotle: Stir in 1 tsp minced chipotle in adobo; balance with ½ tsp honey and extra lemon.
• Creamy Parmesan: Finish with grated hard cheese and a small splash of evaporated milk.

Chef Notes / Test Kitchen Tips

Salting in stages matters: a pinch with aromatics, a touch in the broth, and a final season after adding lemon keeps flavors bright, not flat. Expect a finish window between 18–22 minutes after adding broth—start tasting early, and pull the pot off heat before noodles overshoot.

Conclusion

This soup solves the “I want comfort but not heavy” problem with a clear, lemony broth and tender noodles in just half an hour. It keeps 3–4 days and reheats beautifully with a fresh squeeze of lemon. If you make it, rate the recipe, share a photo, or tag me—I’d love to see your bright bowl.