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Herb-Infused Chicken Noodle Soup with a Citrus Twist

This chicken noodle soup combines tender shredded chicken and al dente noodles in a flavorful broth enriched with fresh herbs and a splash of citrus. The dish features a clear, comforting broth with visible herb and vegetable garnishes, finished with a hint of smoky flavor for added depth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs
  • 8 oz egg noodles or any pasta of choice
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 cup diced carrots
  • 1 cup chopped celery
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried thyme or fresh if available
  • to taste salt and pepper
  • 1/4 cup chopped fresh herbs parsley, dill, or cilantro
  • 1 teaspoon smoked paprika optional for smoky flavor

Equipment

  • Large Dutch oven or stockpot
  • Chef's Knife
  • Cutting board
  • Wooden spoon or ladle
  • Measuring cups and spoons

Method
 

  1. Place the chicken breasts in a large stockpot and cover with water. Bring to a boil, then reduce heat and simmer until cooked through, about 15 minutes. Remove the chicken, let it cool slightly, then shred into bite-sized pieces.
  2. While the chicken cools, dice the onion, mince the garlic, and chop the carrots and celery. Set aside.
  3. In the same pot, heat olive oil over medium heat. Add the diced onion and cook until translucent and fragrant, about 3-4 minutes, stirring occasionally.
  4. Add the minced garlic, carrots, and celery to the pot. Cook for another 3 minutes, until the vegetables begin to soften and release their aroma.
  5. Pour in the chicken broth and add the dried thyme, smoked paprika (if using), salt, and pepper. Bring the mixture to a gentle boil.
  6. Once boiling, add the shredded chicken back into the pot and stir to combine. Reduce heat to low and let the broth simmer for 10 minutes, allowing flavors to meld.
  7. Meanwhile, cook the egg noodles separately in salted boiling water according to package instructions until al dente. Drain and set aside.
  8. Add the cooked noodles to the simmering soup and stir gently to distribute them evenly throughout the broth.
  9. Squeeze fresh lemon juice into the soup for a bright citrus note, then stir in the chopped fresh herbs for a burst of freshness and color.
  10. Taste and adjust seasoning with salt and pepper as needed. Let the soup simmer for another 2-3 minutes to incorporate all flavors fully.
  11. Serve the soup hot, garnished with additional fresh herbs if desired. Enjoy the comforting yet boldly flavored bowl of chicken noodle soup with a citrus twist.

Notes

For added smoky depth, sprinkle extra smoked paprika on top before serving. You can use leftover cooked chicken if preferred. Adjust the citrus amount to your taste for a brighter or subtler flavor.