Lemon Pepper Chicken Noodle Soup Recipe
My family has been almost sick (and a bit actually sick) for weeks. Weeks! It’s driving us all crazy. We don’t have time for hanging on the brink of a fever-induced coma. We are exhausted, busy and almost sick during the busiest and most depressing time of the year. I refuse to complain about the beautiful snow, but the winter season has not been kind to us ever. So, I’m trying to combat it by cooking. This Lemon Pepper Chicken Noodle Soup Recipe is going to come to the rescue.
I love coming up with new soups. It’s one of my favorite things because you can tailor it to the season and to your needs (and to whatever’s in your cupboards). It’s just so fulfilling. Comforting. It’s everything you need, when you need it. So, next time you’re in need, give my Lemon Pepper Chicken Noodle Soup Recipe a try.
- 1 Chicken Breast
- 4 Tablespoons Lemon Juice
- 1 Tablespoon Soy Sauce
- 3 Cloves Garlic
- Hot Sauce
- 1/2 an Onion
- 2 Carrots
- 4 Cups Water
- 4 Cups Broth (Veggie or Chicken)
- 1/2 Cup Noodles (break spaghetti, rotini, shells)
- Cut chicken into 1″ pieces
- In small bowl combine 3 tablespoons lemon juice, soy sauce and a couple dashes hot sauce
- Add chicken pieces
- Mince/grate in garlic
- Add pepper (I lightly covered the top of the chicken with it)
- Let sit covered in fridge for 30 minutes
- Chop onion and carrots into small pieces
- Heat 2 tablespoons butter in dutch oven on medium heat
- Add chicken, turn after 3 minutes
- Shred chicken a bit in pan
- Add marinade, onions and carrots
- Bring to boil and simmer
- Add water
- Bring to boil
- Add noodles, cook for 7 minutes
- Add 1 tablespoon lemon juice, broth, a few dashes of hot sauce
- Turn down heat to low
- Add salt and pepper to taste (I did about a teaspoon of each)