Lemony Chicken Noodle Soup

This time of year when the weather gets really cold out, I start craving SOUP!  This change in weather is also the time when people around us start catching colds. So what better time to make a pot of this hearty healing soup.  This is a spin on the classic chicken noodle, with a twist from Greek lemon chicken soup (avgolemono). This soup has a lemon and egg mixture that is tempered at the very end.  Don’t let the term ‘temper’ scare you, all it means is whisking in some hot broth slowly to bring up the temperature of the egg without scrambling them.  You don’t want to end up with egg drop soup! The egg mixture thickens the broth and gives it a wonderful creamy texture.

This is a perfect meal to make during the week, because it comes together quickly.  If you want to cut the time even more, dice up the onion and celery ahead of time and keep in a double zip lock bag in your fridge until the night you make it.  If you choose to do this, I suggest doubling your bags so your fridge won’t smell like chopped onion.

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Lemony Chicken Noodle Soup
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Ingredients
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Instructions
  1. Heat up oil in a large stockpot. Sauté the onions and celery in the oil for about 5 minutes, or until soft. Add the garlic, and cook for one more minute. Add the chicken broth and chicken breast, put the top on the stockpot, and bring to a boil. Simmer for 5 minutes.
  2. While this is simmering, squeeze the lemons into a heat resistant bowl, add your eggs and whisk. Set aside.
  3. After the soup has simmered for 5 minutes, add egg noodles, salt & pepper. Stir and simmer another 5-8 minutes or until noodles are done.
  4. Remove the chicken from the soup, shred or chop, and add back to the soup.
  5. Ladle out one cup of broth into a liquid measuring cup to temper your egg mixture. First, slowly pour around 2 tbls. of the broth into the egg mixture while vigorously whisking the eggs. Then slowly pour the rest of the broth into the egg mixture while whisking. Your eggs are now tempered and ready to pour back into your stockpot.
  6. Stir your egg mixture back into the soup along with the parsley and more salt & pepper to taste. Ladle into bowls and serve.
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