Lemon Basil Chicken Macaroni Soup

Lisa G. Sweet Pantry Gal


I just love chicken soup. I have to eat all year long no matter how hot it may get outside. So I added fresh herbs and lemon for a little italian fresh herb summer soup.
In honor of National macaroni day, i used what I call curley macaroni instead of egg noodles. The fresh herbs from My garden really made this recipe.


★★★★★ 1 vote

10 Min
45 Min
Stove Top


  • 2
    celery stalk chopped
  • 1
    onion chopped
  • 2
    carrots chopped
  • 1 clove
  • 2 c
  • ·
    lemon pepper
  • 2
    chicken breast filets
  • 2 sprig(s)
    fresh thyme
  • 5 c
    chicken stock, light
  • 1 1/2 c
    dry macaronie
  • 1
    handful fresh lemon basil chopped
  • 2 Tbsp
    fresh chopped parsley
  • 1
    lemon zest and juice

How to Make Lemon Basil Chicken Macaroni Soup


  1. In large pan add 2 tablespoons butter, soften onions, carrots and celery. Add chicken seasoned with salt & lemon pepper, grate in garlic. Add water and bring to boil with fresh thyme.
    Let cook for 7 minutes or till chicken just done, remove chicken and set aside till cooled enough to cut or shred.
    Add chicken stock, bring to boil. Add pasta cook down for 6min stiring. Add chicken back to pot. turn to simmer then add fresh herbs lemon zest and juice. Stir and let simmer for another 5-10min.
    Salt to taste.
    A favorite meal all year round!

Printable Recipe Card

About Lemon Basil Chicken Macaroni Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Italian
Other Tags: Quick & Easy, Heirloom

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