Description
This Creamy Lemon Chicken Noodle Soup is a comforting and velvety blend of tender chicken, soft noodles, and fresh vegetables, all enveloped in a luscious lemon-infused creamy broth. Perfect for chilly nights or when you’re craving a cozy warm-up, this one-pot meal packs robust flavors, vibrant seasonal veggies, and a tangy zest of lemon that elevates every bite.
Ingredients
Units
Scale
Chicken:
- 500 g (1 lb 2 oz) boneless, skinless chicken breasts, halved horizontally into thinner steaks
- 1 tsp sweet paprika
- 1 tsp dried thyme
- 1/2 tsp sea salt flakes
- 1/2 tsp cracked black pepper
- 2 tbsp extra-virgin olive oil
Soup:
- 1 brown onion, finely diced
- 1 tbsp freshly minced garlic
- 1 carrot, finely diced
- 2 celery stalks, finely diced
- 2 tbsp unsalted butter
- 1/4 cup (35 g) plain (all-purpose) flour
- 4 cups (1 liter) chicken stock
- 2 cups (500 ml) water
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/4 tsp cracked black pepper, plus extra for garnish
- 150 g (5 1/2 oz) vermicelli egg noodles or angel hair pasta
- 1 zucchini (courgette), finely diced
- 1 cup (250 ml) thickened (heavy) cream
- 1 cup (100 g) freshly grated parmesan, plus extra for garnish
- 2 tbsp freshly chopped flat-leaf (Italian) parsley, plus extra for garnish
- 2 tbsp freshly squeezed lemon juice
Instructions
- Prepare the Chicken:
Season the chicken steaks on both sides with paprika, thyme, salt, and pepper. Heat olive oil in a large, deep pan over medium-high heat. Sear the chicken for 2 minutes per side until golden. Remove and set aside (it will not be fully cooked yet). - Sauté the Vegetables:
In the same pan, add onion, garlic, carrot, and celery. Cook while stirring for 3–4 minutes until softened and fragrant. - Make the Base:
Add the butter to the pan and let it melt. Once melted, whisk in the flour until it forms a paste and no streaks of flour remain. Gradually add the chicken stock and water while whisking continuously to combine. Stir in thyme, oregano, and cracked black pepper. - Simmer the Chicken:
Bring the mixture to a simmer and return the seared chicken to the pan. Cover with the lid slightly ajar, reduce heat to medium-low, and cook for 10 minutes. - Shred the Chicken:
Remove the chicken from the pan and shred it using two forks. Set the shredded chicken aside. - Cook the Noodles and Zucchini:
Add the pasta, zucchini, and cream to the pan. Let it simmer for 2–3 minutes until the noodles are tender but not overcooked. - Finish and Serve:
Turn off the heat and add the shredded chicken back into the pan. Stir in parmesan cheese, parsley, and freshly squeezed lemon juice. Mix well to combine. Adjust the consistency by adding water (if too thick) or simmering to reduce further. Serve immediately with a garnish of cracked black pepper, extra parmesan, and parsley.
Notes
- If the soup thickens after sitting, add boiling water (½ cup at a time) to loosen it.
- To make ahead, prepare the soup without the noodles, cream, and parmesan, and stir them in during reheating. Refrigerate for up to 3 days or freeze for up to 2 months. Thaw overnight in the fridge and follow reheating instructions.
- Leftovers can be stored in an airtight container in the fridge for 3 days. Reheat on the stovetop or microwave, adding a splash of water if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 130mg
