Name: Lemon Rosemary Chicken Noodle Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tsp olive oil; 1 large yellow onion, diced; 2 medium carrots, sliced; 2 celery stalks, sliced; Kosher salt, to taste; 2 large cloves garlic, minced; 2 tbsp fresh rosemary, finely chopped; 1 tsp fresh thyme leaves, finely chopped; Zest of 1 small to medium lemon (about 1 tsp); 8 to 10 cups low-sodium chicken broth; 3 cups cooked chicken, shredded or chopped; 2 tbsp lemon juice (or to taste); Freshly ground black pepper; 6 to 8 oz kluski egg noodles; Optional garnish: chopped fresh parsley

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Lemon rosemary chicken noodle soup is a comforting twist on the classic. With tender chicken, hearty vegetables, fragrant herbs, and a bright citrus finish, this soup is both nourishing and refreshing. It’s the perfect bowl for chilly days or when you need a cozy, restorative meal.

Why You’ll Love This Recipe

You’ll love this recipe because it takes the familiar comfort of chicken noodle soup and elevates it with lemon and rosemary. The herbs bring a warm, woodsy depth, while the lemon zest and juice add brightness that balances the richness of the broth. It’s wholesome, hearty, and simple to prepare, making it a go-to for both weeknights and weekends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 teaspoons olive oil
1 large yellow onion, diced
2 medium carrots, sliced
2 celery stalks, sliced
kosher salt, to taste
2 large cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
1 teaspoon fresh thyme leaves, finely chopped
zest of 1 small to medium lemon (about 1 teaspoon)
8 to 10 cups low-sodium chicken broth
3 cups cooked chicken, shredded or chopped
2 tablespoons lemon juice (or to taste)
freshly ground black pepper
6 to 8 ounces kluski egg noodles

Optional garnish: chopped fresh parsley

Directions

Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook for about 10 minutes, until softened.
Stir in garlic, rosemary, and thyme. Cook for 1 minute, then add lemon zest.
Pour in 8 cups chicken broth (or 10 cups if not using cooking liquid from slow-cooked chicken).
Add shredded chicken. Stir, cover, and bring to a gentle simmer over medium-low heat. Simmer for 30 minutes.
Squeeze in lemon juice. Season with salt and black pepper to taste. Keep warm over low heat.
Meanwhile, cook egg noodles separately according to package directions. Drain.
To serve, place noodles in individual bowls and ladle soup over them (or stir noodles directly into soup if serving immediately). Garnish with parsley and extra black pepper.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes

Variations

Use orzo, ditalini, or rice instead of egg noodles.
Add spinach or kale for extra greens.
Replace rosemary with sage or dill for a different herbal flavor.
For a creamier version, stir in a splash of heavy cream or coconut milk.
Add red pepper flakes for a subtle heat.

Storage/Reheating

Store soup and noodles separately to prevent sogginess. Refrigerate in airtight containers for up to 4 days. Reheat soup on the stovetop over medium heat until hot, then add freshly cooked noodles or reheated noodles. Soup (without noodles) can also be frozen for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use rotisserie chicken for this soup?

Yes, shredded rotisserie chicken works perfectly and saves time.

Do I need to cook the noodles separately?

Cooking noodles separately prevents them from soaking up too much broth and getting mushy.

Can I make this in a slow cooker?

Yes, cook the vegetables, broth, herbs, and chicken on low for 6–7 hours, then add lemon juice and cooked noodles before serving.

What type of noodles are best?

Kluski egg noodles are traditional, but wide egg noodles or orzo also work well.

Can I make this soup gluten-free?

Yes, use gluten-free noodles or rice instead of egg noodles.

How do I thicken the broth?

Simmer uncovered longer to reduce liquid, or stir in a cornstarch slurry for a slightly thicker texture.

Can I make it ahead of time?

Yes, the soup base keeps well in the fridge. Just cook and add noodles before serving.

What vegetables can I add?

Parsnips, leeks, zucchini, or peas would all complement this soup nicely.

Can I use dried herbs instead of fresh?

Yes, substitute 2 teaspoons dried rosemary and ½ teaspoon dried thyme.

Does the lemon make the soup sour?

No, it adds brightness without overpowering. Adjust the juice to taste.

Conclusion

Lemon rosemary chicken noodle soup is a refreshing upgrade to a beloved classic. With hearty chicken, fragrant herbs, and a citrusy finish, it’s both soothing and invigorating. Whether you’re under the weather, cooking for family, or simply craving comfort in a bowl, this recipe is sure to become a favorite.

Maggie

Lemon Rosemary Chicken Noodle Soup