Creamy Lemon Chicken Noodle Soup
Why Make This Recipe
Creamy Lemon Chicken Noodle Soup is a delightful dish that warms your heart and comforts your soul. This soup is perfect for chilly days or when you’re feeling under the weather. It combines tender chicken, fresh vegetables, and a creamy lemon broth that brings a burst of flavor in every spoonful. It’s not only satisfying but also easy to make, making it a great option for weeknight dinners or family gatherings.
How to Make Creamy Lemon Chicken Noodle Soup
Cooking this soup is simple, and the results are delicious! By following these steps, you’ll have a bowl of creamy goodness ready in no time.
Ingredients:
- 500 g (1 lb 2 oz) boneless, skinless chicken breasts (roughly 2 large chicken breasts), cut in half horizontally to make thinner steaks
- 1 tsp sweet paprika
- 1 tsp dried thyme
- ½ tsp sea salt flakes
- ½ tsp cracked black pepper
- 2 tbsp extra-virgin olive oil
- 1 brown onion, finely diced
- 1 tbsp freshly minced garlic
- 1 carrot, finely diced
- 2 celery stalks, finely diced
- 2 tbsp unsalted butter
- ¼ cup (35 g) plain (all-purpose) flour
- 4 cups (1 litre) chicken stock
- 2 cups (500 ml) water
- 1 tsp dried thyme
- 1 tsp dried oregano
- ¼ tsp cracked black pepper, plus extra to serve
- 150 g (5½ 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 to serve
- 2 tbsp freshly chopped flat-leaf (Italian) parsley, plus extra to serve
- 2 tbsp freshly squeezed lemon juice
Directions:
Chicken: Season the chicken breasts with sweet paprika, dried thyme, sea salt, and cracked black pepper. Heat olive oil in a large pot over medium heat. Add the chicken and cook until golden brown on both sides. Remove the chicken and set it aside.
Soup: In the same pot, add diced onion, garlic, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are soft. Stir in the butter and let it melt, then add the flour. Mix well and cook for an additional minute.
Slowly pour in the chicken stock and water, stirring constantly to avoid lumps. Add thyme, oregano, and cracked black pepper. Bring the mixture to a boil.
Once boiling, add the chicken back to the pot. Reduce the heat and let it simmer for 10 minutes.
Add the vermicelli noodles and zucchini. Cook for another 5-7 minutes or until the noodles are tender.
Stir in the cream, parmesan cheese, parsley, and lemon juice. Mix well and let it heat through for a couple of minutes.
Taste and adjust seasoning if necessary. Serve hot with extra parmesan and parsley on top.
How to Serve Creamy Lemon Chicken Noodle Soup
Serve the soup warm in bowls. Top with extra parmesan cheese and freshly chopped parsley for added flavor. A slice of crusty bread or a simple side salad pairs wonderfully with this soup.
How to Store Creamy Lemon Chicken Noodle Soup
Store any leftover soup in an airtight container in the fridge. It will keep for about 3-4 days. For longer storage, consider freezing the soup. Allow it to cool completely, then transfer it to freezer-safe containers. It can last up to 3 months in the freezer.
Tips to Make Creamy Lemon Chicken Noodle Soup
- Adjust the level of lemon juice to your taste for a more citrusy flavor.
- Use rotisserie chicken for a quicker alternative; just add it in before the cream.
- Experiment with different vegetables such as peas or spinach for extra nutrition and flavor.
Variation
You can turn this soup into a healthier option by using whole wheat noodles or substituting cream with a low-fat version. To add more protein, consider including white beans or chickpeas.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken. Just make sure to cook it thoroughly before adding it to the soup.
2. What can I use instead of parmesan?
If you don’t have parmesan, you can substitute with pecorino or omit it entirely for a lighter soup.
3. Can I make this soup without cream?
Yes! You can skip the cream and add more chicken stock instead for a lighter broth.