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Lemon Pepper Chicken Noodle Soup


One of the best things to eat around this time of year is a nice steaming bowl of chicken noodle soup. It can help warm you up and it can help with that bothersome cold. But why settle on the plain old standby? This simple recipe puts a great spice-twist on the classic.  Mackenzie Kupfer, Avant Garden Decor


  • 12 Cups Chicken Broth
  • 4 Boneless Chicken Thighs
  • 2.5 Cups Wide Egg Noodle
  • 1/4 Cup Lemon Juice
  • 1/4 Cup Olive Oil
  • 1.5 Tablespoons Lemon Pepper
  • 1 Tablespoon Parsley
  • Table Salt
  • Fresh-Ground Pepper


Preheat oven to 400º F.

Lightly cover chicken thighs with half of the olive oil and all of the lemon pepper. Place on shallow roasting pan and cook until internal temp 165º F (approx 15-20 mins depending on size). Once the chicken thighs have cooled enough to touch, dice into small portions and set aside.

Heat a large pot of lightly salted water until it begins to boil. Add noodles and remaining olive oil, and boil until tender (approx 6-10 mins). Drain the water and rinse the noodles in cold water and set aside.

In a large pot bring chicken broth and lemon juice to a boil. Add diced chicken, noodles, parsley, and salt and pepper to taste. Reduce heat, cover, and simmer for about 10 minutes. Serve or refrigerate immediately.