The Sol Journal

Chicken & Lemon Noodle Soup

recipes

Chicken & Lemon Noodle Soup

27 May, 2024

It’s soup season and we've perfected our immune-boosting Chicken & Lemon Noodle Soup! Packed with fresh herbs like oregano, rosemary, and thyme, it's perfect for your winter recipe rotation.

Serves: 4-5
Time: 4 hours

We have perfected our chicken and lemon noodle soup and we are so excited to share this one with you! This four-hour slow cooker recipe is full of immune loving ingredients and is the perfect addition to your winter recipe rotation. We have packed it full of fresh herbs like oregano, rosemary and thyme, providing you with anti-microbial, anti-inflammatory and antioxidant effects. If you’re looking to make this freezer-friendly, just store the chicken, broth and veggies separately and cook the noodles just before serving!

Ingredients

1 brown onion, chopped
4 garlic cloves, minced
2 medium carrots, sliced
3 celery stalks, sliced
2 chicken breasts
1 lemon, sliced
1 sprig rosemary
2 sprig oregano
2 sprig thyme
2 bay leaves
8 cups chicken broth 
1 cup frozen peas
200g egg noodles
Fresh parsley, to garnish
Sea salt & pepper, to taste
Crusty sourdough, to serve (optional)

Method

  1. Add onion, garlic, carrot, celery, lemon, chicken breasts, fresh herbs and chicken broth to your slow cooker. Set the slow cooker on high for 4 hours, or low for 8 hours. 
  2. 15 minutes before serving, remove chicken breast and gently shred using two forks. Discard herb sprigs and stalks from the liquid. 
  3. Place the shredded chicken breast back into the slow cooker. Add frozen peas and egg noodles and cook for a final 10 minutes. Note: If you are wanting to freeze the leftovers, cook the egg noodles separately according to packet instructions.
  4. Serve immediately with fresh parsley and crusty bread. Season with sea salt and pepper.