Lemon Herb Chicken Noodle Soup Recipe

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


  • 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


  • 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. 


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