If you’re looking for a soul-soothing bowl that perfectly balances comfort with a fresh, zesty kick, this Creamy Lemon Chicken Noodle Soup Recipe is an absolute game-changer. Imagine tender chicken, delicate noodles, and vibrant veggies swimming in a luxuriously creamy broth brightened by a burst of lemon—it’s everything you didn’t know you needed on a chilly day or any day you crave a homemade hug in a bowl. It brings together simple ingredients in a way that’s both elegant and deeply satisfying, making it a fast favorite for family dinners or when you just want a little culinary sunshine.
Ingredients You’ll Need
Gathering the right ingredients is the first joyful step toward creating this deliciously creamy and vibrant soup. Each component plays a crucial role, from the aromatic herbs that add depth to the bright lemon juice that lifts the whole dish. The careful balance of creamy textures and fresh flavors ensures every spoonful delights your taste buds.
- 500 g boneless, skinless chicken breasts: Halved horizontally into thinner steaks to cook quickly and evenly for tender, juicy bites.
- 1 tsp sweet paprika: Adds subtle smoky warmth to the chicken seasoning.
- 1 tsp dried thyme: Brings earthy, herbal notes that enhance the chicken and broth.
- ½ tsp sea salt flakes: Essential for seasoning and highlighting all the flavors.
- ½ tsp cracked black pepper: Adds a gentle heat and aromatic touch.
- 2 tbsp extra-virgin olive oil: For sautéing the chicken and veggies, offering a fruity richness.
- 1 brown onion, finely diced: Builds a savory, sweet base for the soup.
- 1 tbsp freshly minced garlic: Infuses the broth with aromatic pungency that warms the soul.
- 1 carrot, finely diced: Adds natural sweetness and vibrant color.
- 2 celery stalks, finely diced: Contributes freshness and a pleasant crunch.
- 2 tbsp unsalted butter: Used to create a lush, creamy roux for thickening.
- ¼ cup plain (all-purpose) flour: Combined with butter to gently thicken the broth.
- 4 cups chicken stock: The flavorful liquid foundation that makes the soup hearty.
- 2 cups water: Added with stock to moderate intensity and create volume.
- 1 tsp dried thyme: Reinforces that lovely herbal aroma in the broth.
- 1 tsp dried oregano: Brings an earthy, slightly peppery note.
- ¼ tsp cracked black pepper plus extra for garnish: Seasons the broth and adds a final touch of spice.
- 150 g vermicelli egg noodles or angel hair pasta: Cooks swiftly and adds delicate texture.
- 1 zucchini, finely diced: Introduces a mild, fresh bite and extra veggie goodness.
- 1 cup thickened (heavy) cream: Creates the signature creamy richness that defines this soup.
- 1 cup freshly grated parmesan plus extra for garnish: Melts into the broth to add depth, saltiness, and umami.
- 2 tbsp freshly chopped flat-leaf (Italian) parsley plus extra for garnish: Adds fresh herbaceous brightness.
- 2 tbsp freshly squeezed lemon juice: The star ingredient that brightens and balances all those creamy and savory flavors.
How to Make Creamy Lemon Chicken Noodle Soup Recipe
Step 1: Prep and Season the Chicken
Start by carefully halving your chicken breasts to thinner pieces for quicker, more even cooking. Toss these with the sweet paprika, dried thyme, sea salt flakes, and cracked black pepper. This seasoning combo is what gives your chicken that irresistible aroma and depth right from the start.
Step 2: Brown the Chicken and Sauté Aromatics
Heat the extra-virgin olive oil in a large pot over medium heat. Once shimmering, add the seasoned chicken and brown on both sides until golden but not fully cooked through—this locks in juices and flavor. Remove the chicken and set it aside. Then, in the same pot, gently sauté diced onion, minced garlic, carrot, and celery until soft and fragrant, creating a flavorful base.
Step 3: Make the Roux and Build the Broth
Add unsalted butter to the softened vegetables and let it melt. Stir in the flour, cooking for 1-2 minutes to form a roux that will beautifully thicken the soup without clumping. Gradually whisk in chicken stock and water, stirring constantly to ensure a smooth, velvety broth. Add in dried thyme, oregano, and cracked black pepper for extra herbal goodness.
Step 4: Cook the Noodles and Vegetables
Once the broth is gently simmering, add vermicelli egg noodles and diced zucchini. The thin noodles cook fast, soaking up all those luscious flavors, while the zucchini adds a fresh, tender bite that keeps the soup feeling light and vibrant.
Step 5: Finish with Cream, Parmesan, and Lemon
Reduce the heat, and stir in thickened cream and freshly grated parmesan, stirring until the cheese melts into the broth for its signature creamy texture. Return the chicken to the pot to finish cooking through. Just before serving, brighten everything with freshly squeezed lemon juice and chopped parsley. This final step truly elevates the entire soup with a delightful zing.
How to Serve Creamy Lemon Chicken Noodle Soup Recipe
Garnishes
Adding just a sprinkle of freshly grated parmesan and a few turns of cracked black pepper on top gives a lovely finishing touch. A handful of extra chopped parsley not only adds color but also bursts of fresh flavor that contrast beautifully with the creamy soup. If you love a bit of citrus aroma, a thin lemon wedge on the side is a fun addition.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or garlic toast, perfect for soaking up every last drop. A crisp green salad with a light vinaigrette can refresh the palate between spoonfuls. Roasted vegetables or a simple cheese plate also make lovely companions, turning your meal into a comforting feast.
Creative Ways to Present
For a charming presentation, serve the soup in rustic bowls and garnish with edible flowers or microgreens in addition to parsley. Layering the noodles and zucchini at the bottom before ladling the broth and chicken can create a beautiful look when served. Pouring a tiny swirl of cream on top right before serving adds an elegant touch.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve its fresh flavors and creamy texture. When ready to enjoy again, give it a gentle stir before reheating to bring those flavors back to life.
Freezing
Freezing creamy soups can be tricky due to potential separation, but this recipe freezes well if cooled completely before placing in a freezer-safe container. Freeze in portions for easy meals later, just note that the cream and cheese might change texture slightly upon thawing, but a good stir will help bring it back together.
Reheating
Reheat gently over low to medium heat on the stove, stirring frequently to prevent curdling or sticking. Adding a splash of water or stock if the soup feels too thick helps restore that perfect consistency. Avoid microwaving at high power, as this can cause the cream to separate.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs provide a richer flavor and remain tender, though they may take slightly longer to cook. Just adjust cooking times accordingly to ensure they are fully cooked.
Is it possible to make this soup dairy-free?
Yes, you can substitute the cream with coconut milk or a plant-based cream, and use a dairy-free cheese alternative or omit the parmesan for a delicious, dairy-free twist.
What can I use if I don’t have vermicelli noodles?
Angel hair pasta is a perfect stand-in, as it cooks quickly and mimics the delicate texture. You can also use thin spaghetti broken into smaller pieces if needed.
How do I get the lemon flavor just right?
The key is using freshly squeezed lemon juice at the end of cooking. Adding lemon too early can mellow its brightness, so save it for a fresh, lively hit before serving.
Can I add other vegetables to this soup?
Definitely! Feel free to add peas, spinach, or mushrooms. Just keep in mind that cooking times may vary, so add harder veggies earlier and delicate ones like greens near the end.
Final Thoughts
Whipping up this Creamy Lemon Chicken Noodle Soup Recipe is like inviting warmth, comfort, and a burst of sunshine to your table all at once. It’s simple enough for an easy weeknight dinner but special enough to impress your loved ones with its fresh, vibrant flavors and creamy embrace. Give it a try—you might just find your new favorite go-to soup that brightens every chilly day!
Print
Creamy Lemon Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Lemon Chicken Noodle Soup is a comforting and flavorful dish, perfect for a cozy meal. Featuring tender chicken breasts, vermicelli egg noodles, and a rich, creamy broth infused with bright lemon juice and herbs, this soup combines classic comfort with a fresh twist. It’s ready in just 30 minutes, making it an ideal option for a quick, satisfying dinner.
Ingredients
Chicken and Seasoning
- 500 g (1 lb 2 oz) boneless, skinless chicken breasts, halved horizontally into 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
Vegetables and Aromatics
- 1 brown onion, finely diced
- 1 tbsp freshly minced garlic
- 1 carrot, finely diced
- 2 celery stalks, finely diced
- 1 zucchini (courgette), finely diced
Soup Base and Thickener
- 2 tbsp unsalted butter
- ¼ 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
- ¼ tsp cracked black pepper, plus extra for garnish
Pasta and Cream
- 150 g (5½ oz) vermicelli egg noodles or angel hair pasta
- 1 cup (250 ml) thickened (heavy) cream
- 1 cup (100 g) freshly grated parmesan, plus extra for garnish
Finishing Touches
- 2 tbsp freshly chopped flat-leaf (Italian) parsley, plus extra for garnish
- 2 tbsp freshly squeezed lemon juice
Instructions
- Prepare the Chicken: Season the thin chicken steaks evenly with sweet paprika, dried thyme, sea salt, and black pepper. Set aside for a moment while preparing the sauté base.
- Sauté the Aromatics: Heat extra-virgin olive oil in a large saucepan over medium heat. Add the diced brown onion, garlic, carrot, and celery, sautéing until softened and fragrant, about 5-7 minutes.
- Cook the Chicken: Push the vegetables to one side of the pan and add the seasoned chicken steaks. Cook for 3-4 minutes on each side until the chicken is golden brown and almost cooked through. Remove the chicken from the pan and set aside.
- Make the Roux: In the same pan, melt the unsalted butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, which will thicken the soup.
- Add Liquids and Herbs: Gradually whisk in the chicken stock and water, stirring continuously to avoid lumps. Add the additional dried thyme, oregano, and cracked black pepper. Bring the mixture to a gentle simmer.
- Simmer the Soup: Return the chicken to the pot and simmer for about 10 minutes to cook through and allow flavors to meld.
- Add Pasta and Zucchini: Stir in the vermicelli egg noodles and diced zucchini. Cook until the pasta is tender, about 5-6 minutes.
- Finish with Cream and Cheese: Lower the heat, then stir in the thickened cream and grated parmesan. Cook gently until heated through, ensuring the cheese melts and enriches the broth.
- Season and Garnish: Remove the chicken breasts, shred or slice them, then return to the soup. Stir in the freshly chopped parsley and lemon juice. Adjust seasoning with extra salt and pepper as desired. Serve the soup garnished with additional parmesan, parsley, and freshly cracked black pepper.
Notes
- To make shredding easier, allow the cooked chicken to rest briefly before slicing or shredding.
- If preferred, substitute vermicelli with angel hair pasta or thin spaghetti.
- For a lighter soup, substitute the cream with half-and-half or reduce the quantity.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to prevent curdling of the cream.
- Adjust the amount of lemon juice according to your taste for brightness.
