If you are searching for a comforting, bright, and utterly delicious soup to cozy up with, this Creamy Lemon Chicken Noodle Soup Recipe is an absolute winner. It combines tender chicken, silky noodles, and a luscious creamy broth infused with zesty lemon and fragrant herbs that bring every spoonful to life. Perfect for chilly evenings or whenever you want that satisfying hug-in-a-bowl feeling, this recipe is not only delicious but surprisingly simple to make, balancing freshness and richness like a culinary dream come true.
Ingredients You’ll Need
Every ingredient in this Creamy Lemon Chicken Noodle Soup Recipe is chosen to build layers of flavor, texture, and color, making the soup feel both wholesome and gourmet without any fuss. Let’s take a look at these essential components that come together in perfect harmony.
- 500 g boneless, skinless chicken breasts: These provide the tender, juicy protein base that soaks up all the comforting flavors.
- 1 tsp sweet paprika: Adds a subtle smoky sweetness that deepens the soup’s character.
- 1 tsp dried thyme: A classic herb that brings an earthy warmth to the dish.
- ½ tsp sea salt flakes: Essential for seasoning and highlighting the natural flavors.
- ½ tsp cracked black pepper: Offers a mild heat and piquancy to balance the creaminess.
- 2 tbsp extra-virgin olive oil: Perfect for gently sautéing the veggies and adding silkiness.
- 1 brown onion, finely diced: Gives a sweet and savory foundation when caramelized.
- 1 tbsp freshly minced garlic: Infuses the broth with fragrant sharpness.
- 1 carrot, finely diced: Adds a lightly sweet crunch and vibrant color.
- 2 celery stalks, finely diced: Builds savory complexity and texture.
- 2 tbsp unsalted butter: Enriches the base for a creamy, comforting mouthfeel.
- ¼ cup plain flour: The magic thickener to create a luscious soup body.
- 4 cups chicken stock: Creates the nourishing, flavorful broth foundation.
- 2 cups water: Lightens the consistency, balancing richness.
- 1 tsp dried oregano: Adds Mediterranean herbaceousness that brightens the bowl.
- ¼ tsp cracked black pepper, plus extra for garnish: Enhances warmth in every bite.
- 150 g vermicelli egg noodles or angel hair pasta: Delicate noodles that cook quickly and absorb all the loveliness around them.
- 1 zucchini, finely diced: Provides freshness and a slight bite without overpowering.
- 1 cup thickened heavy cream: The star ingredient that creates the signature creamy texture.
- 1 cup freshly grated parmesan, plus extra for garnish: Adds umami depth and a slightly nutty finish.
- 2 tbsp freshly chopped flat-leaf parsley, plus extra for garnish: Keeps the flavor garden-fresh and vibrant.
- 2 tbsp freshly squeezed lemon juice: The zing that truly wakes up the whole soup and prevents it from feeling too heavy.
How to Make Creamy Lemon Chicken Noodle Soup Recipe
Step 1: Prepare and Season the Chicken
Start by halving the chicken breasts horizontally into thinner steaks for faster, even cooking. Rub them well with sweet paprika, dried thyme, salt, and cracked black pepper. This initial seasoning layer will infuse the chicken with beautiful color and subtle smoky flavors, making every bite deeply satisfying.
Step 2: Sauté Aromatics and Vegetables
In a large soup pot, heat the extra-virgin olive oil over medium heat. Add finely diced onion and sauté until translucent and slightly caramelized, stirring in minced garlic until fragrant. Then toss in diced carrot and celery, continuing to cook until the veggies soften just enough to release their sweetness while keeping some texture.
Step 3: Cook the Chicken and Build the Base
Add the seasoned chicken pieces to the pot, searing them until golden on both sides but not fully cooked through. Remove them briefly while melting the unsalted butter. Stir in the flour to create a roux, cooking for a couple of minutes to remove any raw flour taste, then pour in chicken stock and water slowly, stirring constantly to create a smooth, thickened broth base.
Step 4: Simmer with Herbs and Noodles
Return the chicken to the pot, add dried thyme, oregano, cracked black pepper, and bring to a gentle simmer. Break the vermicelli egg noodles into manageable lengths and toss them in along with the diced zucchini. Let everything cook together until the noodles are tender and the chicken is cooked all the way through, lending the soup its signature heartiness.
Step 5: Finish with Cream, Parmesan, Parsley, and Lemon
Lower the heat and stir in the heavy cream, freshly grated parmesan, and chopped parsley. Add freshly squeezed lemon juice last for that refreshing citrus pop that balances the richness beautifully. Stir gently until everything is combined and warmed through, then taste for seasoning adjustments before serving.
How to Serve Creamy Lemon Chicken Noodle Soup Recipe
Garnishes
Finishing your soup with a sprinkle of extra parmesan cheese, a dusting of cracked black pepper, and a small handful of chopped flat-leaf parsley not only elevates its visual appeal but also layers in fresh, tangy, and savory notes with every spoonful. A tiny lemon wedge on the side doesn’t hurt either for those who want an extra burst of brightness.
Side Dishes
This soup pairs wonderfully with crusty bread or a warm baguette for dipping into that irresistibly creamy broth. A simple green salad with a lemon vinaigrette echoes the soup’s citrus notes and adds a crisp counterpoint. To turn it into a more substantial meal, you might serve it alongside roasted vegetables or a light goat cheese tart.
Creative Ways to Present
For a fun twist, serve this Creamy Lemon Chicken Noodle Soup Recipe in hollowed-out bread bowls or mini cast-iron pots for an inviting, rustic touch. Garnish with edible flowers or microgreens for a pop of elegance if hosting guests. Even layering the soup in glass mugs with noodles peeking through creates an enticing presentation that makes everyone eager to dive in.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover soup into an airtight container and refrigerate for up to 3 days. Since the noodles absorb broth over time, it might thicken—adding a splash of water or stock when reheating restores the perfect consistency. The vibrant lemon freshens up well even after resting, so the flavors stay bright and inviting.
Freezing
You can freeze this soup, but because of the cream and noodles, texture may slightly change. To freeze, store the soup without noodles or cream if possible and add them fresh upon reheating for the best taste and texture. Otherwise, freeze in portions with noodles and cream included, and expect a modest difference, which is still delicious and convenient.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally until warmed through. If the soup has thickened, add a bit of water or stock to loosen it. Freshen the flavors by squeezing in a little extra lemon juice before serving—this breathes life back into your reheated soup as if it were freshly made.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add even more juiciness and richness thanks to their higher fat content. Just be sure to adjust the cooking time slightly if they are thicker, ensuring they cook through but stay tender.
Is it possible to make this soup dairy-free?
Yes, you can swap the heavy cream for coconut cream or a cashew cream alternative, and use a dairy-free parmesan substitute or nutritional yeast to maintain that cheesy umami flavor while keeping it dairy-free.
What type of noodles works best for this soup?
Vermicelli egg noodles or angel hair pasta are ideal because they cook quickly and have a delicate texture that complements the creamy broth perfectly. Avoid thicker or hearty pasta types, as they may overpower the soup.
How can I make the soup more tangy if I love lemon?
Besides the lemon juice listed in the recipe, you can add extra lemon zest or a splash of lemon vinegar at the end of cooking. Taste as you go to find your perfect level of citrus brightness.
Can I prepare this soup in a slow cooker?
Yes, but with a few adjustments. Brown the chicken and sauté the vegetables first for best flavor, then transfer everything to the slow cooker, adding stock, herbs, and liquids. Add noodles, cream, and lemon juice near the end of cooking to maintain texture and freshness.
Final Thoughts
This Creamy Lemon Chicken Noodle Soup Recipe truly feels like a warm embrace on a chilly day, combining fresh, zesty lemon with rich creamy goodness and tender chicken noodles. Once you try it, you’ll find yourself reaching for this soul-soothing bowl again and again. So grab your ingredients, bring a pot to the stove, and get ready to enjoy a dish that’s as comforting as it is exciting!
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
- Diet: Gluten Free
Description
This creamy lemon chicken noodle soup is a comforting and flavorful dish, featuring tender chicken breasts, vegetables, and vermicelli noodles in a rich, aromatic broth finished with lemon juice and parmesan. Perfect for a cozy meal, this recipe combines classic soup ingredients with a creamy texture and a refreshing citrus twist, prepared on the stovetop in just 30 minutes.
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
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
Cooking Fats and Flour
- 2 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter
- ¼ cup (35 g) plain (all-purpose) flour
Liquids and Seasonings
- 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
Noodles and Finishing Ingredients
- 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
- 2 tbsp freshly chopped flat-leaf (Italian) parsley, plus extra for garnish
- 2 tbsp freshly squeezed lemon juice
Instructions
- Prepare Chicken: Season the chicken breasts evenly with sweet paprika, dried thyme, sea salt flakes, and cracked black pepper to infuse flavor before cooking.
- Sear Chicken: Heat extra-virgin olive oil in a large saucepan over medium heat. Add the chicken breasts and cook until browned on both sides and just cooked through. Remove the chicken from the pan and set aside.
- Sauté Vegetables: In the same pan, add the finely diced brown onion, minced garlic, carrot, and celery. Cook gently until the vegetables are softened and fragrant, about 5-7 minutes.
- Make Roux: Stir in the unsalted butter until melted. Sprinkle in the plain flour and cook, stirring constantly, to form a roux, which will thicken the soup base.
- Add Liquids and Herbs: Gradually whisk in the chicken stock and water to avoid lumps. Add dried thyme, oregano, and cracked black pepper. Bring this mixture to a gentle simmer.
- Add Noodles and Zucchini: Break the vermicelli or angel hair pasta into smaller pieces and add to the simmering broth along with the diced zucchini. Cook until the noodles are tender but not mushy.
- Shred Chicken and Finish Soup: Thinly slice or shred the cooked chicken breasts and return them to the pot. Stir in the thickened cream, grated parmesan, chopped parsley, and freshly squeezed lemon juice to add creaminess and brightness.
- Serve: Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with extra cracked black pepper, parmesan cheese, and chopped parsley. Serve hot for a comforting meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
- Vermicelli egg noodles can be substituted with angel hair pasta or thin spaghetti for similar results.
- Adjust lemon juice according to taste for desired citrus brightness.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Adding fresh herbs like thyme or parsley at the end enhances freshness and flavor.
