Quick Facts
- Time: 10 minutes prep • 20 minutes cook • 30 minutes total
- Yield: About 4 hearty bowls
- Skill: Easy
- Method: One-pot stovetop
- Diet: High-protein, family-friendly, easily dairy-free
Introduction
Chicken Noodle Soup with bright lemon and a handful of greens is the kind of weeknight dinner that feels like a hug in a bowl without slowing you down. In just 30 minutes, you get everything you love about classic chicken noodle—tender chicken, slurpable noodles, cozy broth—plus fresh spinach or kale and a squeeze of lemon to keep it light and lively. The broth is golden and savory, the noodles are perfectly soft, and the greens melt down into silky ribbons so you’re getting comfort and nutrients in every spoonful.
This is the soup you make when everyone’s a little tired, a little hungry, and you want something that tastes like you really tried, even though you didn’t spend all night cooking. It’s perfect for busy families, solo cooks, or anyone looking for a quick, nourishing bowl after work or school. Whether you meal-prep it for lunches or serve it straight from the pot with warm bread, this lemony greens chicken noodle soup will quickly join your regular rotation.
If this bowl becomes a favorite, be sure to check out more of my cozy Chicken Noodle Soup recipes for even more comforting ideas.
Why You’ll Love It
- Weeknight-easy: One pot, simple steps, and clear timing so it fits into a 30-minute window.
- Packed with greens: Spinach or kale wilt right into the broth for extra color, flavor, and nutrients.
- Balanced flavor: Savory chicken, gentle herbs, bright lemon, and just enough richness from the noodles.
- Great leftovers: The broth keeps everything juicy, so it reheats beautifully for lunches the next day.
Chicken Noodle Soup with Greens & Lemon — Cozy, Reliable, Weeknight-Ready
- Total Time: 30 minutes
- Yield: 4 hearty bowls
Description
Cozy chicken noodle soup with tender chicken, small pasta, and a bright, lemony broth packed with soft greens. It comes together in about 30 minutes in one pot and tastes like classic chicken noodle with a fresher, lighter twist. Comforting, high-protein, and perfect for busy weeknights or make-ahead lunches.
Ingredients
2 tablespoons olive oil
1 small onion, finely diced
1 medium carrot, diced small
1 small fennel bulb, cored and diced (or extra onion/celery)
3–4 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon salt, plus more to taste
¼ teaspoon black pepper
6 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts or tenderloins
1 cup small pasta (orzo, small shells, ditalini, or egg noodles)
3 packed cups chopped spinach or kale (stems removed if using kale)
Juice of 1 large lemon (plus extra wedges for serving)
2–3 tablespoons chopped fresh parsley or dill (optional)
Grated hard cheese for serving (optional)
Instructions
Prep the ingredients: Dice the onion, carrot, and fennel. Mince the garlic. Chop the spinach or strip kale leaves from stems and slice into ribbons. Measure the pasta.
Build the flavor base: Heat olive oil in a large pot over medium heat. Add onion, carrot, and fennel with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until softened and lightly golden.
Add aromatics: Stir in garlic and dried thyme. Cook 30–60 seconds, just until fragrant, being careful not to brown the garlic.
Simmer the chicken: Pour in chicken broth and scrape up any browned bits from the bottom of the pot. Nestle in the chicken breasts. Bring to a gentle boil, then reduce to a simmer and cook 10–12 minutes, or until chicken is cooked through and shreds easily.
Cook the noodles: Transfer cooked chicken to a cutting board. Add the pasta to the simmering broth and cook according to package directions, usually 7–10 minutes for small shapes, stirring occasionally so it doesn’t stick.
Shred chicken & add greens: While pasta cooks, shred or chop chicken into bite-size pieces. When pasta is just tender, return chicken to the pot along with spinach or kale. Stir 1–2 minutes, until greens are wilted.
Finish the soup: Turn off the heat. Stir in lemon juice and taste. Adjust with more salt, pepper, or lemon as needed. Stir in parsley or dill, if using.
Serve: Ladle into bowls, making sure each serving has plenty of chicken, noodles, and greens. Top with grated cheese if desired and serve with extra lemon wedges.
Notes
Use low-sodium broth so you can control the salt at the end.
Swap fennel for celery, or use extra onion and carrot if needed.
You can use leftover cooked or rotisserie chicken—stir it in after the pasta is done and heat through.
For gluten-free, use gluten-free pasta or cooked rice.
For dairy-free, skip the cheese or use a dairy-free alternative.
For meal prep, store in the fridge 3–4 days; the noodles will soften but the flavor deepens.
To freeze, freeze without the pasta and add freshly cooked noodles when reheating.
Nutrition values are approximate and will vary with specific ingredients and brands.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: American
Ingredients
For the soup:
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 1 medium carrot, diced small
- 1 small fennel bulb, cored and diced (or extra onion/celery)
- 3–4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 6 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts or tenderloins
- 1 cup small pasta (orzo, small shells, ditalini, or egg noodles)
- 3 packed cups chopped spinach or kale (stems removed if using kale)
- Juice of 1 large lemon (plus extra wedges for serving)
- 2–3 tablespoons chopped fresh parsley or dill (optional)
- Grated hard cheese for serving (optional)
What each ingredient does:
- Olive oil: Starts everything off with a soft, savory base.
- Onion, carrot, fennel: Build sweetness, body, and classic soup flavor with a subtle aromatic layer.
- Garlic: Adds warmth and depth that makes the broth taste slow-simmered.
- Dried thyme: Brings gentle herbal notes that pair perfectly with chicken.
- Salt and pepper: Season the broth and bring all the flavors forward.
- Chicken broth: Forms the comforting, slurpable base of your soup.
- Chicken: Adds satisfying protein and texture.
- Small pasta: Makes it a true chicken noodle soup with just the right amount of starch.
- Spinach or kale: Wilts into the broth for green goodness and color.
- Lemon juice: Brightens everything and cuts through the richness.
- Fresh herbs: Add freshness right at the end.
- Grated cheese: Optional finishing touch that adds a savory, creamy edge.
Pro tip:
Use low-sodium stock so you can season perfectly at the end—it’s much easier to add salt than to fix an overly salty pot.
Substitutions & Swaps
Think of this Chicken Noodle Soup as a flexible template you can tweak depending on what’s in your kitchen. For the aromatics, if you don’t have fennel, replace it with diced celery or just add extra onion and carrot—your soup will still have a sweet, savory base. Garlic can be fresh or pre-minced; just avoid burning it.
For the protein, chicken breasts or tenderloins cook quickly, but you can also use shredded cooked chicken stirred in at the end. Leftover roast chicken works beautifully, and so does turkey if you’re turning this into an easy “turkey noodle soup” style dish.
For the noodles, use orzo, small shells, broken spaghetti, egg noodles, or even rice noodles if you want a rice noodle soup vibe—just adjust cooking time based on the package. If you need it gluten-free, choose a gluten-free pasta or use rice instead. For the greens, swap spinach for kale, chard, or even finely chopped broccoli florets. Skip the cheese or use a dairy-free alternative if you want the soup fully dairy-free.
Equipment Notes
You don’t need fancy gear to make this soup shine, but a few simple choices make it easier. A large, heavy-bottomed pot (like a Dutch oven or deep soup pot) helps the vegetables cook evenly and keeps the broth at a steady simmer. Aim for at least a 5–6 quart pot so everything fits comfortably once the noodles and greens go in.
A sharp chef’s knife or good prep knife will speed up dicing the veggies and chicken. A small ladle makes serving easier, especially if you want a good mix of broth, noodles, and chicken in each bowl. For easier cleanup, soak the pot with warm water right after serving so any bits of pasta or chicken don’t stick.
Step-by-Step
- Prep your ingredients.
Dice the onion, carrot, and fennel, and mince the garlic. Chop the spinach or strip the kale leaves from their stems and slice into ribbons. Measure out the pasta so you’re ready to go—this makes the cooking flow smoothly. - Build the flavor base.
Heat the olive oil in your pot over medium heat. Add the onion, carrot, and fennel with a pinch of salt and cook for 5–7 minutes, stirring occasionally, until the veggies soften and the edges turn slightly golden. Add the garlic and dried thyme, and cook for 30–60 seconds until fragrant. This step builds that deep, homemade flavor. - Simmer the chicken.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Nestle in the chicken breasts. Bring the pot just to a boil, then reduce to a gentle simmer. Cook for about 10–12 minutes, or until the chicken is opaque and cooked through (internal temp around 165°F) and easy to shred. - Cook the noodles.
Use tongs to transfer the cooked chicken to a cutting board. Add the pasta directly to the simmering broth and cook according to the package directions, usually 7–10 minutes for small shapes. Stir occasionally so the noodles don’t stick to the bottom. - Shred the chicken and add the greens.
While the pasta cooks, shred the chicken with two forks or chop it into bite-size pieces. When the pasta is just tender, add the shredded chicken back to the pot along with the spinach or kale. Stir until the greens wilt into the broth, about 1–2 minutes. - Finish with lemon and herbs.
Turn off the heat. Stir in the lemon juice and taste the soup. Adjust with more salt, pepper, or lemon as needed. Sprinkle in fresh parsley or dill if you’re using them. - Serve and enjoy.
Ladle the soup into bowls, making sure each one gets plenty of noodles, chicken, and greens. Top with a little grated cheese if you like and serve with extra lemon wedges. Let the soup sit for a minute or two in the bowl—it’ll cool slightly and the flavors will settle.
Make-Ahead, Storage & Reheating
This soup is perfect for making ahead, especially if you’re planning busy nights. You can chop all the vegetables and greens 1–2 days in advance and refrigerate them in airtight containers. You can also cook the chicken ahead, shred it, and keep it chilled separately.
Once cooked, the soup keeps well in the fridge for 3–4 days. The noodles will soften a bit as they sit in the broth, but the flavor actually gets better. If you prefer firmer pasta, you can cook the noodles separately and add them fresh to each bowl.
To freeze, it’s best to leave the pasta out, freeze the broth, chicken, and veggies, then cook fresh noodles when you reheat. Frozen soup keeps for up to 3 months in a freezer-safe container with a little space for expansion. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened.
How to Lighten / Make It Creamy
To keep this Chicken Noodle Soup extra light, stick with a modest amount of olive oil and pack in more greens. You can also add a can of chickpeas or white beans to boost protein and fiber without adding heaviness. For an even leaner broth, skim any visible fat from the surface with a spoon.
If you crave something creamier, you have options. You can stir in a small splash of plain yogurt or a creamy non-dairy alternative off the heat for a silky finish. Another trick is to blend a small portion of the soup (without the noodles) and stir it back in for body. Add creamy ingredients at the end and avoid boiling after adding them to keep them from curdling.
Toppings, Garnishes & Finishes
Toppings are where this simple soup really comes to life. Add crunch with homemade croutons, toasted bread crumbs, or a sprinkle of toasted seeds or nuts. A little texture goes a long way against the tender noodles and soft greens.
Fresh herbs like parsley, dill, or thinly sliced green onions add brightness. A final squeeze of lemon or a light drizzle of chili oil gives you tang or heat without overpowering the broth. Think of it as your three-second upgrade: a sprinkle, a swirl, a squeeze.
Sides & Pairings
A bowl of lemony Chicken Noodle Soup is satisfying on its own, but simple sides turn it into a full meal. Serve it with crusty bread, garlic toast, or warm flatbread for dunking. A light salad with crisp lettuce, cucumbers, and a lemony dressing matches the bright flavors in the bowl.
For vegetables, steamed broccoli, green beans, or roasted carrots all pair well. If you’re serving drinks, sparkling water with a slice of lemon or lime echoes the citrus notes beautifully.
Scaling the Recipe
Feeding more people or planning meals for the week? This recipe doubles easily. Use a larger pot, increase the ingredients proportionally, and give the soup a bit more time to return to a simmer after adding the broth and chicken.
If you double the recipe, consider cooking the pasta separately so it doesn’t soak up too much broth as it sits. To halve the recipe, simply cut all ingredients in half but keep an eye on the cooking time—chicken pieces may cook a bit faster in a smaller volume of broth. The goal is tender chicken and noodles that are just soft, not mushy.
Nutrition & Dietary Notes
This soup is naturally high in protein thanks to the chicken and can be even more filling if you add beans. The greens offer vitamins and fiber, while the lemon adds flavor without extra fat. Using a reasonable amount of olive oil keeps it lighter than many creamy soups.
It’s not gluten-free if you use regular pasta, but it becomes gluten-free easily with gluten-free noodles or rice. Skip the cheese or use a suitable alternative if you need to avoid dairy. Always check your broth label if you have specific dietary needs.
Troubleshooting
- Too salty? Add a splash of water or unsalted broth and a bit more lemon juice. You can also throw in a handful of extra greens or cooked noodles to balance it out.
- Too bland? Start with a pinch more salt, then add a squeeze of lemon and a handful of fresh herbs. Make sure your broth is flavorful—weak broth equals weak soup.
- Too watery? Simmer the soup uncovered for a few extra minutes to reduce the liquid slightly. You can also add a small handful of extra pasta and cook until it plumps.
- Overcooked noodles? Add a bit of fresh cooked pasta just before serving, then use the softer noodles in lunches or blend part of the soup for a thicker texture.
FAQs
Can I use frozen or pre-cut vegetables?
Yes. Frozen diced onion, mixed soup veggies, or pre-cut mirepoix work very well here and can save you prep time. Just sauté them straight from the fridge or freezer.
What’s the best pasta for this soup?
Small shapes like orzo, ditalini, or small shells are ideal, but broken spaghetti or egg noodles also work. Just adjust the cooking time based on the package.
Can I make this dairy-free?
Absolutely. The base recipe is naturally dairy-free if you skip the cheese garnish. If you want creaminess, use a dairy-free yogurt or creamy alternative stirred in off the heat.
How long does it keep?
Stored in an airtight container, this soup keeps in the fridge for 3–4 days. The noodles will soften over time but the flavor stays great.
Can I freeze it?
Yes, but for best results, freeze the soup without pasta and add fresh-cooked noodles when you reheat. This keeps the texture from getting mushy.
Variations
- Lemony Herb Chicken Noodle: Add extra lemon zest and a big handful of chopped fresh dill and parsley at the end for an even brighter bowl.
- Spicy Chili Chicken Noodle: Stir in chili flakes or a spoonful of chili paste while the veggies sauté for gentle heat that builds in the broth.
- Creamy Greens Chicken Noodle: After turning off the heat, stir in a small splash of cream or creamy alternative and a bit of grated cheese for a richer, velvety texture.
Chef Notes / Test Kitchen Tips
The step that makes the biggest difference here is letting the vegetables cook long enough to soften and take on a little color before adding the broth. That extra few minutes turns a flat broth into something that tastes like it simmered all afternoon. Salt in stages—when you sauté the vegetables, when you simmer the broth, and once more at the end after adding lemon.
Aim to keep your simmer gentle once the chicken is in the pot; a rolling boil can toughen the meat. Most small pasta shapes will be nicely tender between 7 and 10 minutes—start checking a minute before the package suggests.
Conclusion
This Greens & Lemon Chicken Noodle Soup gives you everything you love about classic chicken noodle, with a fresher, brighter twist and plenty of greens. It’s simple enough for busy weeknights, yet special enough to feel like a treat when you’re under the weather or just craving something cozy.
Make a pot, stash a portion for tomorrow’s lunch, and keep this recipe handy whenever you need a fast, nourishing bowl. When you try it, jot down your favorite swaps and tweaks so it truly becomes your house chicken noodle soup.
And when you’re ready to try something new, you’ll find plenty of other comforting soup recipes to keep you inspired all season long.
