From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
Melt butter in a large Dutch oven or soup pot.
2
Add the celery, carrots, onions, herbs, red pepper flakes, and a pinch of salt and pepper. Cook on medium heat for 10 minutes, or until vegetables soften.
3
Add the chicken broth to the pot with the vegetables and bring the liquid to a low boil. Once boiling, reduce the heat to a simmer, which is just below a boil (you’ll usually want to adjust your temperature to medium-low heat for this).
4
Add the chicken breasts to the pot, submerging them in the liquid. Cover the pot and cook for 20 to 25 minutes, or until the chicken is fully cooked through (internal temperature should be 165°F).
5
Remove the chicken from the pot and shred it or chop it up (we prefer the chopping method with this soup). Add the chicken back to soup.
6
Add the raw egg noodles to the soup and cook for 7 to 8 minutes or until they are al dente.
7
Slowly pour in the heavy cream until it is combined with the rest of the liquid. Tip: use room temperature heavy cream to ensure that it doesn’t curdle when going into the hot liquid.
8
Stir in the lemon juice and taste for seasoning. If you want more acidity, feel free to add another ½ tablespoon of lemon.
My Calorie Intake
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Tips & Tricks (5)
- Poach Chicken Separately for Perfect Texture 🍗Poach boneless chicken breasts in seasoned broth for 12-15 minutes in a separate pot before shredding and adding to soup—this prevents overcooking and keeps the meat tender while infusing it with flavor.
- Build Umami with Caramelized Aromatics 🧅Sauté diced onions, carrots, and celery in butter over medium heat for 5-7 minutes until golden and fragrant before adding broth—this deepens the soup's savory foundation significantly.
- Add Lemon at the End for Maximum Brightness 🍋Reserve lemon juice until the final minute of cooking and stir it in just before serving to preserve its bright acidity and prevent it from dissipating into the heat.
- Cook Noodles Separately to Control Texture 🍝Boil egg noodles in salted water separately and add them to individual bowls before ladling soup over—this prevents them from becoming mushy and absorbing excess broth.
- Temper the Cream with Hot Broth 🥛Slowly whisk a ladle of hot broth into heavy cream before stirring it into the pot to prevent curdling and ensure a silky, smooth finish.
Recipe Facts
Diet at a Glance
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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