Chicken and Lemon Noodle Soup

    1 hour

    This is an elegant chicken noodle soup with a little bit of lemon and mint. Garnish with a slice of lemon and a mint leaf.

    27 people made this

    Serves: 4 

    • 1 chicken breast
    • 6 cups (1 1/2 litres) chicken stock
    • 1 onion, cut into thin wedges
    • 4 sprigs fresh parsley
    • 1/2 teaspoon lemon rind
    • 1 sprig fresh mint
    • 60g thin egg noodles
    • 2 tablespoons chopped fresh mint leaves
    • salt to taste
    • 1/4 teaspoon freshly ground white pepper

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon rind and mint sprig until done, about 35 minutes.
    2. Remove the breast, cool then cut meat into a julienne.
    3. Strain the stock, return to the pot and bring to a boil. Add noodles and chopped mint. Season to taste with salt and white pepper. Heat until the noodles are cooked al dente.
    4. Remove from heat, and stir in chicken julienne. Ladle into soup plates and top with lemon slice and mint leaf.

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    Reviews in English (16)


    We loved it. We used 4 T of lemon juice (not listed in ingredients, but it is in recipe w/o quantity).  -  29 May 2005  (Review from Allrecipes USA and Canada)


    I've made this soup 4 times now. Its amazing and simple. I made a few changes this most recent time that I was pleased with. I switched out the lemon for a lime. I actually just cut it up into quarters and stuck the whole thing in to get more of the lime juice and more of an intense flavor. I also omitted the the parsley and upped the mint. White pepper is a MUST.  -  05 Jan 2010  (Review from Allrecipes USA and Canada)


    The only changes I made were to briefly sear the chicken (I used skinless boneless breasts) in a little olive oil as I can't stand the look/texture of boiled chicken, and I used wide egg noodles. Like previous reviewers, I also added in some fresh lemon juice. This is such a delicious, fresh-tasting soup. I know I'll be making it again (probably tomorrow). Thanks so much!  -  15 Sep 2008  (Review from Allrecipes USA and Canada)