Ingredients
Equipment
Method
- Slice the chicken breasts into bite-sized pieces and set aside.
- In a large pot, heat olive oil over medium heat until shimmering, then add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender and fragrant.
- Add the minced garlic to the vegetables and cook for another minute until fragrant, ensuring the garlic doesn't burn.
- Pour in the chicken broth and bring the mixture to a gentle simmer. Drop the chicken pieces into the broth and cook for about 10 minutes, or until the chicken is cooked through and tender.
- Add the egg noodles to the simmering soup and cook according to package instructions, usually 6-8 minutes, until tender but still slightly firm.
- Stir in the lemon zest and fresh lemon juice, adjusting seasoning with salt and pepper to taste, and simmer for another 2 minutes to meld the flavors.
- Check the soup for seasoning, adding more salt, pepper, or lemon juice if desired, and remove from heat once the noodles are cooked and the broth is bright and flavorful.
- Ladle the hot soup into bowls, ensuring each portion has chicken, vegetables, noodles, and a good squeeze of citrusy broth. Serve immediately while warm and inviting.
Notes
You can add fresh herbs like parsley for additional flavor. Adjust citrus to taste—more lemon for brightness or less for subtlety.
