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Ally’s Fav Lemon Chicken Noodle Soup


  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, minced
  • 3 garlic cloves, minced
  • 3 carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 8 cups low-sodium chicken broth
  • 1/4 cup lemon juice
  • 3 cups shredded rotisserie chicken
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 2 cups wide egg noodles
  • 1/4 cup chopped fresh Italian parsley
  • 1 lemon, sliced


Add the butter and olive oil to a large pot. Then add the onion, garlic, carrots, and celery. Cook for about 10 minutes or until vegetables are soft.

Add chicken broth, lemon juice, and chicken—season with salt, pepper, oregano, and red pepper flakes.

Bring to a boil. Add egg noodles and cook until the noodles are al dente.

Remove from heat and add fresh chopped parsley and lemon slices.

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