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
Scale
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.
