Incredible Lemon Parsley Chicken Noodle Soup

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.

lemon parsley chicken noodle soup |

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

Incredible Lemon Parsley Chicken Noodle Soup

Yield: 6 servings

Incredible Lemon Parsley Chicken Noodle Soup


  • 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


  1. 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.
  2. 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.
  3. Add in your chopped carrots, celery and Italian spice and continue to cook for a few minutes until the veggies are beginning to soften.
  4. 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,
  5. 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.
  6. Meanwhile, shred your cooked chicken on the cutting board, then add it back into the soup when the pasta is just finishing cooking.
  7. 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.
  8. Serve soup hot and topped with extra chopped parsley, lemon, pepper, chilli flakes and avocado cubes. Enjoy!

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