Lemon Chicken Noodle Soup
Not your average chicken noodle soup! Carrots, celery, onion, noodles and chicken are cooked in a zesty lemony soup base. Rotisserie chicken makes it easy and quick!
Ingredients
- 1/2 tsp Camper Seasoning Mix
- 2 Tbsp all-purpose flour — mix with the listed Camper Seasoning Mix to make seasoned flour
- 2 Tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups chicken broth
- 2 cups milk
- 2 cups carrots — peeled and sliced
- 2 cups celery — sliced
- 2 garlic cloves — minced
- 1 medium white onion — chopped
- 2 cups rotisserie chicken — cubed
- 2 cups wide egg noodles — uncooked
- 3 lemons — juiced (1/2 cup)
- 3 lemons — zested
- 1/2 cup flat-leaf parsley — chopped
- 1/4 cup flat-leaf parsley — chopped; for serving
- crusty bread slices — for serving
- fresh ground black pepper — for serving
Cooking Steps
In a large pot or Dutch oven over medium heat, melt the butter.
Add the onion, garlic, carrot and celery. Sauté for 10 minutes until the carrots are slightly tender.
Add the seasoned flour mixture to the pot with the vegetables and stir for 2 minutes.
Slowly add the chicken broth and use a whisk to prevent or remove any lumps if needed.
Slowly add the milk and use a whisk to prevent or remove any lumps if needed.
Add salt and pepper, chicken, 1/2 cup of the parsley, lemon juice and lemon zest.
Raise the heat and bring the soup to a low boil, stirring constantly.
Add the egg noodles and lower the heat to low.
Cook for 20 more minutes until the egg noodles are cooked, stirring often.
Serve in individual bowls and top with more parsley, fresh ground pepper and a slice of crusty bread on the side.