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

Scale

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

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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.