Incredible Lemon Parsley Chicken Noodle Soup
I’ve posted about this one on my Instagram a couple of times and it’s been highly requested, so here it is! A recipe for the most cozy, nourishing pot of goodness to get you through the cold winter.
I adore chicken noodle soup. Unfortunately, I usually end up making it when I’m sick, but I’ve finally realized that I love it so much and need to make it on a much more regular basis.
I think the best thing about it is that I never get sick of it. A warm, salty, lemon-y bowl of soup is just ideal on a bone-chilling winter day. I love to make a huge batch of this and store half in the freezer so it’s ready to go whenever I need a warm hug in a bowl!
The fresh parsley and generous squeeze of lemon really amp up this classic. To make it even more special, make homemade bone broth and use it in this soup – more time-consuming, for sure, but you’ll be surprised at what a huge difference it makes! Sending you warm winter hugs. xx
- 2 tbsp. avocado or olive oil, divided
- 2 large organic chicken breasts (or 4-5 thighs)
- 1 sweet onion, finely diced
- 3 cloves garlic, finely minced
- 2 inches fresh ginger root, peeled + minced
- 3 stalks celery, chopped into cubes
- 4 large carrots, chopped into cubes
- 5-6 c. homemade chicken bone broth (can also use store-bought broth)
- 2 c. dried pasta (I used gluten-free rice spirals)
- 2 tsp. dried Italian spice (rosemary, thyme, oregano or mixture)
- 1/2 – 1 tsp. sea salt (start with less and add more as necessary)
- 2 tsp. apple cider vinegar
- ½ c. chopped fresh parsley
- 1 lemon, juiced
- Ripe avocado, fresh black pepper and chilli flakes, for topping
- In a large pot, heat 1 tbsp. of your oil over medium. Once hot, place your chicken breasts/thighs in the pot and let them brown on one side for 7-8 minutes or so, making sure they don’t burn (keep the heat medium-low). Flip the chicken pieces and repeat on the other side. When they are cooked through, remove the pieces from the heat and transfer them to a cutting board to cool.
- In the same pot, heat your other 1 tbsp. of oil and throw in your onion. Cook for a few minutes over medium heat. Add in your garlic and ginger and cook the mixture until the onions become translucent.
- Add in your chopped carrots, celery and Italian spice and continue to cook for a few minutes until the veggies are beginning to soften.
- Pour in your broth and bring the mixture to a boil, then reduce to a simmer and let the veggies cook for 10 mins or so,
- Turn the heat up to a low simmer and add in your pasta. Cook for an additional 5-10 mins or just a few minutes less than the pasta package directions specify.
- Meanwhile, shred your cooked chicken on the cutting board, then add it back into the soup when the pasta is just finishing cooking.
- Add in your apple cider vinegar, chopped parsley, lemon juice and salt. Give everything a good stir. Taste and adjust, adding more salt or spices if desired.
- Serve soup hot and topped with extra chopped parsley, lemon, pepper, chilli flakes and avocado cubes. Enjoy!