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
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
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.
