If you have a craving for something that’s both comforting and bright, look no further than this Creamy Lemon Chicken Noodle Soup Recipe. It perfectly marries tender chicken, silky noodles, and a luscious creamy broth with a sunny splash of lemon, creating a dish that’s both soothing and surprisingly refreshing. Whether you’re warming up on a chilly day or impressing friends with a soulful homemade meal, this soup is bound to become your new favorite go-to.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in layering flavor, texture, and color. From the earthy dried thyme to the zingy lemon juice, each element is simple but essential to transforming basic pantry staples into something extraordinary.
- Boneless, skinless chicken breasts (500 g / 1 lb 2 oz): Halved thin for quick, even cooking and tender bites throughout the soup.
- Sweet paprika (1 tsp): Adds a subtle smoky warmth that deepens the flavor profile without overpowering the freshness.
- Dried thyme (2 tsp total): Infuses a delicate herbal note that complements the chicken beautifully.
- Sea salt flakes (½ tsp): Enhances all the natural flavors and balances the creaminess.
- Cracked black pepper (¾ tsp plus extra): Adds just the right hint of spice and depth.
- Extra-virgin olive oil (2 tbsp): For sautéing the onion and garlic so you build the base flavor.
- Brown onion (1, finely diced): Provides sweetness and layers of aroma that form the heart of the soup.
- Freshly minced garlic (1 tbsp): Brings that classic savory punch with just a touch of bite.
- Carrot (1, finely diced): Adds a pleasant sweetness and vibrant color.
- Celery stalks (2, finely diced): Offers a subtle crunch and fresh vegetal tone.
- Unsalted butter (2 tbsp): Creates richness and a velvety texture when combined with the flour.
- Plain (all-purpose) flour (¼ cup / 35 g): Thickens the broth, turning it luxuriously creamy.
- Chicken stock (4 cups / 1 liter): The flavorful base that carries all the ingredients.
- Water (2 cups / 500 ml): Balances the stock concentration and controls consistency.
- Dried oregano (1 tsp): Adds a Mediterranean flair that brightens every spoonful.
- Vermicelli egg noodles or angel hair pasta (150 g / 5½ oz): Cooks quickly and absorbs the creamy broth beautifully.
- Zucchini (1, finely diced): Introduces a fresh vegetable note and subtle texture contrast.
- Thickened (heavy) cream (1 cup / 250 ml): Gives the soup its signature silky, indulgent mouthfeel.
- Freshly grated Parmesan (1 cup / 100 g, plus extra): Delivers a sharp, nutty finish and is perfect for garnishing.
- Freshly chopped flat-leaf (Italian) parsley (2 tbsp, plus extra): Adds herbaceous brightness and a pop of green.
- Freshly squeezed lemon juice (2 tbsp): The magic ingredient that lifts the creamy richness with a refreshing zing.
How to Make Creamy Lemon Chicken Noodle Soup Recipe
Step 1: Prepare the Chicken
Start by seasoning the halved chicken breasts with paprika, dried thyme, sea salt, and cracked black pepper. This simple spice rub will infuse the meat with deep flavor even before it hits the pan. Heat the olive oil in a large pot over medium heat and sear the chicken steaks until golden on both sides and just cooked through. Once browned, remove them and set aside to rest. This step locks in juices and creates a savory crust you’ll love.
Step 2: Build the Flavor Base
In the same pot, add the diced onion, carrot, celery, and minced garlic. Sauté gently until the vegetables soften and the onion becomes translucent, releasing their natural sweetness. This foundation is essential as it creates depth and complexity, making your soup much more than the sum of its parts.
Step 3: Create the Creamy Roux
Drop in the unsalted butter and let it melt completely. Sprinkle the flour over the vegetables and stir to combine, cooking this mixture for about 2 minutes to remove any raw flour taste. This roux is the secret to a luxuriously creamy broth that clings perfectly to every noodle and shred of chicken.
Step 4: Add Liquids and Herbs
Slowly pour in the chicken stock and water while whisking to avoid lumps. Stir in the remaining thyme, oregano, and cracked black pepper. Bring this mixture to a gentle simmer, letting it thicken slightly as the herbs infuse, giving the soup its signature comforting yet fresh flavor.
Step 5: Cook Noodles and Vegetables
Add the vermicelli noodles and diced zucchini to the simmering broth. Cooking the noodles in the soup allows them to soak up all those vibrant flavors, while the zucchini adds a delightful texture and burst of color. Stir gently and cook until the noodles are tender but not mushy, usually around 5 to 7 minutes.
Step 6: Finish with Cream, Cheese, and Lemon
Return the cooked chicken to the pot, shredding it into bite-sized pieces as you stir. Pour in the thickened cream and sprinkle the freshly grated Parmesan, stirring until the cheese melts smoothly throughout the broth. Finally, squeeze in the fresh lemon juice – this bright note beautifully cuts through the richness and makes each spoonful unforgettable. Stir in chopped flat-leaf parsley for that fresh finishing touch.
How to Serve Creamy Lemon Chicken Noodle Soup Recipe
Garnishes
To elevate your serving, sprinkle extra grated Parmesan, freshly chopped parsley, and a generous grind of black pepper on top. A twist of lemon zest also adds an elegant aromatic burst that complements the creamy broth perfectly, making every bowl irresistible.
Side Dishes
This soup shines best with light, complementary sides such as warm crusty bread or garlic knots for dipping into the luscious broth. A crisp green salad dressed with a simple vinaigrette provides a refreshing balance without overpowering the soup’s delicate flavors.
Creative Ways to Present
Try serving this soup in rustic bread bowls for a cozy, rustic presentation that feels homemade and special. Alternatively, garnish it with a dollop of sour cream or crème fraîche and a sprinkle of smoked paprika to add both creaminess and depth. For gatherings, ladle the soup into small clear glasses for elegant appetizer portions!
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. Stored in the refrigerator, it will stay fresh for up to 3 days. Keep the noodles separate if possible to prevent them from getting too soft and gummy.
Freezing
This soup freezes well, but for best results, omit the cream and noodles before freezing. When you’re ready to eat, thaw the soup in the fridge overnight, then reheat gently on the stove, adding fresh cream and cooked noodles at the end to maintain texture and flavor.
Reheating
Reheat gently over low to medium heat, stirring often to prevent sticking. If the soup thickens too much, add a splash of chicken stock or water to loosen it. Add the cream, Parmesan, and lemon juice after reheating for that freshly made brightness that defines this Creamy Lemon Chicken Noodle Soup Recipe.
FAQs
Can I use different types of noodles?
Absolutely! While vermicelli or angel hair pasta work best for their quick cooking and delicate texture, small egg noodles or thin fettuccine can also be lovely options. Just adjust cooking time accordingly to prevent overcooking.
Is it possible to make this soup dairy-free?
Yes! Substitute the butter with olive oil or a dairy-free margarine, and replace the heavy cream with coconut cream or your favorite plant-based cream alternative. Nut-based cheeses can substitute Parmesan to maintain that rich, cheesy flavor.
How do I get a more intense lemon flavor?
Besides the fresh lemon juice, adding a bit of lemon zest during the final step will amplify the citrus brightness. Just be careful not to add too much zest, as it can impart bitterness.
Can I use leftover cooked chicken?
Definitely! If you have leftover roast or grilled chicken, simply shred it and add it to the soup near the end of cooking to heat through. This shortcut will save time and still taste delicious.
What is the best way to thicken the soup if it’s too thin?
If your soup needs thickening, whisk together a small amount of flour or cornstarch with cold water and stir it into the simmering soup. Let it cook for a few minutes until you reach your desired thickness, stirring frequently to avoid lumps.
Final Thoughts
Making this Creamy Lemon Chicken Noodle Soup Recipe is like giving yourself a warm, flavorful hug that brightens your day with every spoonful. It’s approachable, satisfying, and packed with fresh, vibrant flavors that bring something special to your table. I can’t wait for you to try this recipe and make it your own cozy classic!
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 combines tender chicken breast, vermicelli egg noodles, and fresh vegetables in a savory, herb-infused broth enriched with cream and parmesan. Brightened with fresh lemon juice and parsley, this comforting soup offers a delightful blend of creamy texture and zesty flavor, perfect for a satisfying weeknight meal.
Ingredients
Chicken
- 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
- 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
Other 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 and Season Chicken: Halve the chicken breasts horizontally into thinner steaks, then season evenly with sweet paprika, dried thyme, sea salt flakes, and cracked black pepper.
- Sear the Chicken: Heat the extra-virgin olive oil in a large pot or deep skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side until golden brown and nearly cooked through. Remove the chicken and set aside.
- Sauté Aromatics: In the same pot, add the diced onion, minced garlic, carrot, and celery. Cook over medium heat until vegetables soften and the onion is translucent, about 5-7 minutes.
- Make the Roux: Add unsalted butter to the vegetables and let it melt. Sprinkle in the flour, stirring continuously for 2-3 minutes to cook out the raw flavor and form a smooth roux.
- Add Liquids and Herbs: Gradually whisk in the chicken stock and water, ensuring no lumps form. Stir in dried thyme, dried oregano, and cracked black pepper. Bring to a simmer.
- Return Chicken and Simmer: Slice the seared chicken into bite-sized pieces and return them to the pot. Let the soup simmer gently for 10-12 minutes to cook through and meld flavors.
- Cook Noodles and Zucchini: Add vermicelli noodles and diced zucchini into the simmering soup. Cook until noodles are tender, about 3-4 minutes.
- Finish the Soup: Lower the heat and stir in thickened cream, freshly grated parmesan, chopped parsley, and lemon juice. Stir until the cheese melts and the soup is creamy and flavorful. Adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the hot soup into bowls and garnish with extra parmesan, parsley, and cracked black pepper. Serve immediately for a comforting meal.
Notes
- Use freshly grated parmesan for best flavor and smooth melting.
- Feel free to substitute vermicelli noodles with angel hair pasta or thin spaghetti.
- Adjust lemon juice to taste for desired brightness.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stove.
- For a lighter option, substitute heavy cream with half-and-half or milk, but the soup will be less rich.
