Ingredients
• 6 cups low-sodium chicken broth
• 2 cups cooked shredded chicken
• 1 small onion, finely diced
• 2 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1½ cups uncooked wide egg noodles (or 3 cups cooked; for GF: brown rice noodles)
• Zest and juice of 1 large lemon (~3 tbsp juice)
• 1 tbsp olive oil
• Salt & white pepper to taste
• Optional: 1 bay leaf, pinch of turmeric (for color & wellness)
Garnish:
• Extra fresh thyme sprigs
• Thin lemon slices
• Freshly cracked black pepper
Instructions
- In a large pot, heat olive oil over medium. Sauté onion, carrots, and celery 6–8 mins until softened. Add garlic and thyme; cook 1 min more.
- Pour in broth (and bay leaf/turmeric, if using). Bring to a gentle simmer. Cook 10 mins to meld flavors.
- Add uncooked noodles; simmer 6–8 mins until al dente.
→ Using pre-cooked noodles? Add in last 2 mins. - Stir in chicken, lemon zest, and juice. Simmer 2–3 mins—do not boil after adding lemon (preserves brightness). Discard bay leaf.
- Season with salt and white pepper.
- Ladle into bowls. Garnish with thyme, lemon slices, and a crack of black pepper.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 20 mins, Total Time: 30 mins, Servings: 6
Calories: 170, Net Carbs: 18g, Fats: 5g, Protein: 16g
✅ Lower-carb option: Skip noodles, add 1 cup chopped zucchini or spinach in last 3 mins — net carbs drop to ~8g/serving.