Lemony Chicken-Noodley Soup
7 colorSTHE WHY BEHIND THIS RECIPE
This soup is my take on a Mediterranean avgolemono - bright, lemony, and silky, but with my Cooking in Color twist. It’s perfect for the changing seasons: light and fresh enough for warmer days, yet cozy and comforting when evenings turn cool. Best of all, it comes together in just 30 minutes!
Here’s how it checks my Cooking in Color boxes: boosted with extra nutrients and protein thanks to bone broth, chopped kale, and a blood sugar–friendly pasta (or you could swap in a mix of half rice and half cauliflower rice). I personally love using Chef’s Kiss lupin pasta here because it’s high in protein and fiber and it keeps its bite. I’ve tried all the alternative pastas out there, and Chef’s Kiss is the only one that consistently stays firm, not mushy. Pro tip: after straining, run it under cold water for 30 seconds to stop the cooking and lock in that perfect texture. Use code SONJA at checkout for 20% off.
That said, you can use whatever pasta or carb you love here—and to be clear, I’m not afraid of carbs. I just like them balanced with protein and fiber so they work for me (not against me). Hope you love this soup and make it your own with the swaps and tips below! Whatever you do deff add parmesan to the top before serving.
Yields: 6-8 Servings
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
WHAT YOU NEED
TOOLS
Dutch oven or large soup pot
INGREDIENTS
1 tablespoon olive oil
1 large shallot, finely diced
3 garlic cloves, minced
1 teaspoon sea salt
2 small zucchini, grated or half moons
1 bunch dino kale (lacinato), stems removed, leaves finely chopped
3 tsp fresh thyme, plus extra for garnish
4 cups pulled leftover cooked chicken, skinless (or use rotisserie chicken)
6 cups chicken bone broth (add 1 cup water if you think you need more liquid still)
2 pasture-raised egg yolks
Save the egg whites in the fridge for an omelet the next morning!
3 large lemons, juiced (about ⅓ cup)
2 cups pasta (I prefer Chefs Kiss - use Code SONJA for 20% off)
Dash of pepper
Parmesan, for topping
HOW TO DO IT
Heat the olive oil in a large pot over medium heat. Once shimmering, add 1 diced shallot, 3 minced garlic cloves, and 1 tsp salt. Cook until translucent, about 1 minute, stirring constantly to avoid burning.
Stir in the grated zucchini and cook for another minute until softened. Add the finely chopped kale and cook 2–3 minutes more, until wilted.
Add 3 tsp thyme, 4 cups chicken, and 6 cups broth. Bring to a boil, then reduce to a simmer. Cover and simmer for 10 minutes to let the flavors meld.
Meanwhile, cook your pasta separately in salted water until just al dente. Drain and set aside.
In a medium bowl, whisk together the egg yolks and lemon juice. Slowly drizzle in one ladleful of hot broth while whisking continuously to temper the eggs.
Reduce the soup heat to low. Pour the tempered egg-lemon mixture into the pot while stirring gently. The broth should turn silky, avoid boiling so the eggs don’t curdle.
If you plan to enjoy all of the soup at once stir in the cooked pasta and finish with freshly cracked black pepper. Serve hot with extra lemon wedges, graded parmesan, and a sprinkle of thyme!
Note if you plan to save some soup: If you plan to have a few bowls now, and save the rest for later I recommend just adding the pasta you want to your bowl and then storing the pasta separately. If you store the pasta in the broth I find oftentimes it really soaks up the leftover broth and the pasta get mushy!
SWAPS, TIPS & TRICKS
Protein Swaps:
Use shredded turkey instead of chicken (great for post-holiday leftovers).
Swap in chickpeas or white beans if you want a meat-free version with a little extra fiber. Or just add beans to this existing recipe!
Noodle Tips:
You can use rice or cauliflower rice instead of pasta. Just cook according to instructions and add at the end.
If storing soup, keep noodles separate so they don’t get soggy.
Veggie Swaps:
Sub spinach or Swiss chard for kale.
Add carrots or celery along with the zucchini for extra color and sweetness.
Egg-Lemon Tempering Tips:
Whisk continuously when adding hot broth to the yolks. This keeps them silky, not scrambled!
If you’re nervous, use a hand whisk or even an immersion blender on low speed to temper.
Don’t let the soup boil once eggs are in. Keep it on gentle heat only.
Serving Notes:
Top each bowl with lots of fresh lemon zest for brightness.
Try crumbled feta or a drizzle of good olive oil in place of parmesan.
Serve with crusty sourdough, gluten free bread, or a side salad to round out the meal!
Storage & Make-Ahead:
Store soup (broth + chicken + veggies) separately from pasta. Add pasta fresh to each bowl.
Soup (without pasta) freezes well for up to 3 months.
Nutritional Info
Per serving, yields 6-8 servings
Calories: 390
Carbohydrates: 25g
Fiber: 3g
Net carbs: 22g
Protein: 34g
Fat: 16g
Sodium: 828mg
Sugar: 3g
