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Lemon Soy Chicken Noodle Soup

This chicken noodle soup features a clear, flavorful broth infused with soy sauce and a splash of lemon, creating a bright and savory base. Tender chicken, vibrant vegetables, and quick-cooking egg noodles come together to produce a comforting, visually appealing dish with a light, brothy texture. The fresh herbs added at the end elevate the flavors and add a burst of color.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups chicken broth preferably low-sodium
  • 2 tablespoons soy sauce adds umami and depth
  • 1 lemon lemon for fresh brightness
  • 2 large chicken breasts or thighs boneless and skinless
  • 2 carrots carrots peeled and diced
  • 2 stalks celery diced
  • 1 large onion finely chopped
  • 8 oz egg noodles quick-cooking variety
  • 1/4 cup fresh herbs parsley or cilantro, chopped
  • 2 tablespoons olive oil for sautéing vegetables
  • Salt and pepper to taste

Equipment

  • Large stockpot
  • Chopping board
  • Sharp knife
  • Ladle

Method
 

  1. Pour the chicken broth into a large stockpot and warm it over medium heat. Add soy sauce and squeeze in the juice of half the lemon, stirring to combine. Let it simmer gently while you prepare the vegetables.
  2. While the broth heats, chop the carrots, celery, and onion into small, even pieces. Set aside.
  3. Heat olive oil in a separate skillet over medium heat. Add the chopped vegetables and sauté until fragrant and slightly softened, about 5 minutes, filling your kitchen with a warm aroma.
  4. While the vegetables cook, dice the chicken into bite-sized pieces. Add the chicken to the skillet and cook until just opaque and tender, about 8-10 minutes, stirring occasionally.
  5. Transfer the cooked chicken and vegetables into the simmering broth. Bring the mixture to a gentle simmer and add the egg noodles. Cook according to package instructions, usually about 7 minutes, until noodles are tender but still slightly firm.
  6. Once the noodles are cooked, squeeze the remaining lemon juice into the soup and stir in the chopped fresh herbs. Taste and adjust seasoning with salt and pepper as needed.
  7. Serve the soup hot, garnished with extra herbs if desired, and enjoy the bright, comforting flavors with tender chicken and al dente noodles in a clear, flavorful broth.

Notes

For extra richness, add a drizzle of sesame oil before serving. To make it more filling, toss in some spinach or bok choy at the end for added greens.