Nourishing Lemon Chicken Noodle Soup

I’m the kind of person that craves soup all year long! Soup offers such nourishing benefits and typically makes it easy to sneak in a nutrient-dense stock or bone broth. My husband always gives me a hard time that I like to have soup and bone broth during the summer… but why not?! With pregnancy this time around too, I find that soups have been easy to keep down and stomach even when I don’t feel well or have a little nausea resurfacing.

This Nourishing Lemon Chicken Noodle Soup is super easy to make and is a crowd pleaser for the whole family! Colter, our little one, loved it as much or more than we did. I used an InstantPot for cooking the chicken and then my Misen Dutch Oven for making the soup! Here’s the complete recipe below.

Nourishing Lemon Chicken Noodle Soup

Ingredients Needed:

For Broth / Chicken -

1 Whole Chicken

1 Celery Stalk, Cut into Chunks

1 Onion, Quartered

Salt and Pepper

8-10 Cups Filtered Water

For Soup -

3 Celery Stalks, Chopped

3 Carrots, Chopped

1 Onion, Chopped

2 Lemons

3 Cloves Garlic, Minced

1 Cup Organic Elbow Pasta

10 Cups Homemade Chicken Stock or Bone Broth

1 Tbsp Olive Oil

3 Eggs

2 Cups Fresh Spinach, Chopped

Salt + Pepper

Optional: Dill

Directions:

Take whole chicken out of packaging and rinse well and then pat dry. Put whole chicken in the InstantPot and add celery, carrot and onion. Add filtered water and completely cover chicken carcass and the added ingredients. Add salt and pepper (and any herbs you might have laying around!). Put the InstantPot on Manual High Pressure for 40 minutes.

In the meantime, chop onion, carrot, celery and mince garlic for the soup and set aside. Once the InstantPot is done, release pressure and carefully take chicken out of the broth. Remove all meat from the carcass and shred and set aside - this should give you about 2-3 cups of chicken to add to the soup. Strain the broth from the InstantPot so that all of the vegetables are out and set this aside as well.

Add olive oil to your dutch oven and add in the carrots, celery, onion and garlic and sauté for 5 minutes or so. Once everything is softer, add in the stock from the chicken (this should be roughly 10 cups). If not, you can always add in extra chicken stock if you have that on hand. Let this come to a simmer and add in the elbow pasta and let that cook. Once the noodles are done, stir in cooked chicken and remove from heat.

Using a lemon juicer, juice the two lemons and then whisk in 3 eggs to this mixture. Add a little salt and pepper. Add one cup of the warm soup mixture to the egg and whisk very slowly! You want to go really slow here so that you’re not making an egg drop soup. We want the soup base to be creamy but not have pieces of egg in it. Once the egg mixture feels warm (you may need to add a little more of the soup to the mixture if it isn’t warm enough with the single cup). Begin slowly adding this to the soup - just a 1/2 cup at a time. Once that is well mixed and complete, stir in spinach and add salt and pepper to taste! If you would like to top with Dill, you can do that before serving!

I hope you enjoy this as much as my family does!