Question 1

Can I make chicken noodle soup with lemon ahead of time?

Accepted Answer

Yes! It keeps well in the fridge for up to 3 to 5 days. The noodles will absorb some broth, so you can add a splash of chicken broth or another splash of cream when reheating, if you want more liquid.

Question 2

Can I freeze this soup?

Accepted Answer

Cream soups get weird in the freezer (they tend to separate a little and get grainy). So for best results, freeze the soup before adding the cream, then add the cream once you’re ready to reheat the soup.

Question 3

Does the lemon make the soup sour?

Accepted Answer

Not at all! The lemon adds brightness and balance and keeps the creamy broth from feeling too heavy. It also goes super well with the fresh herbs.

Question 4

Is this chicken noodle soup super creamy?

Accepted Answer

It’s a little creamy but not heavy. The lemon and fresh herbs keep it light and fresh. For a less creamy option, you can use half and half or even whole milk. The flavor and richness won’t be quite the same, but it’ll still be good.

Question 5

Can I use rotisserie chicken?

Accepted Answer

Yes you can, but because rotisserie chicken is already cooked, it doesn’t need to cook long in the soup. Much of the flavor in this chicken noodle soup comes from the poached chicken breasts. Rotisserie chicken is usually cooked with different spices too, so the overall soup flavor will be slightly different.

Question 6

What noodles work best?

Accepted Answer

We like to use squiggly egg noodles because they’re classic in chicken noodle soup. But honestly, any short pasta like rotini, macaroni, or even orzo would work.

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