Lemon Herb Chicken Noodle Soup Recipe
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Lemon Herb Chicken Noodle Soup

Who doesn’t love lemon chicken? This Lemon Herb Chicken Noodle Soup is the perfect soup for those chilly fall nights or when you have a cold. 
Course Dinner, InstantPot Meal, Leftovers, lunch, Main Course, Soup
Cuisine American
Keyword InstantPot, Lemon Chicken, Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 980kcal

Ingredients

  • 1 tbsp butter
  • 4 mushrooms sliced
  • 3 baby yellow peppers sliced
  • 1 small yellow onion chopped
  • 2 fresh oregano sprigs
  • 1 fresh rosemary sprig
  • 4 fresh thyme sprigs
  • 2 cloves garlic minced
  • 3 basil leafs sliced
  • 1 yellow squash quartered and sliced
  • 1 zucchini quartered and sliced
  • 2 cups leftover lemon chicken
  • 4 lemon slices
  • 2 tbsp honey
  • 4 cups chicken stock
  • 2 cups Tri-Color Rotini Pasta
  • 1 1/2 cup cream
  • pinch of salt

Instructions

  • In your instant pot on saute mode add butter mushrooms, peppers, onions, and a pinch of salt and saute until veggies start to soften.  3-5 minutes 
  • Stir in oregano, rosemary, thyme, garlic and basil cook for 1 minute.
  • Add in yellow squash, zucchini, leftover chicken, lemon slices, honey, chicken stock, and noodles stir until everything is well combined. 
  • Turn off saute mode, cover, and set on soup mode for 15 minutes. 
  • Once done carefully vent the instant pot.  Once depressurized remove lid then removes lemon slices and herb stems.  Mix in cream.  And serve. 

Notes

Soup topping recommendations:
Garlic croutons
Red Pepper Flakes 
Parmesan cheese
Shredded Basil