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Summer Chicken Noodle Soup

Summer Chicken Noodle Soup

By San Diego Dining Dish

Summer is here, officially. We haven't quite gotten the deluge of fresh vegetables from our garden yet, but I have faith that July will be the month for loads of tomatoes, zucchini, and passion fruit! This soup comes together pretty quickly, with just enough therapeutic chopping to feel as though you've performed a culinary marvel. Fresh lemon gives it a spritely, fresh, CLEAN flavor. Seriously, this soup always makes me feel healthier when I eat it due to the magic of the purifying lemon.

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Makes about 4 servings:

  • 1 tbsp olive oil
  • 1 pound cooked, shredded chicken
  • 3 cloves garlic, minced
  • 3-4 carrots, peeled and diced
  • 1 medium zucchini, sliced into rounds
  • 1/2 tsp thyme
  • 6 cups chicken stock, homemade preferred
  • 1 cup dried pasta
  • Juice of 2 lemons
  • salt and pepper to taste


  1. In a stockpot or large saucepan, heat the oil, and add the carrots, garlic, and zucchini. Allow the vegetables to soften, and add the thyme. Add the chicken and stock, and bring liquid to a boil, then simmer for 10 minutes. Add the pasta and salt and pepper. Bring to another boil and cook until pasta is ready. Add the lemon juice, and adjust seasoning, if necessary. 
  2. Serve immediately in shallow bowls.