Creamy Lemon Chicken Noodle Soup
Creamy Lemon Chicken Noodle Soup is a comforting, zesty twist on classic chicken noodle soup. Quick, easy and freezer-friendly!
Equipment
- large heavy-based deep pan or stockpot
Ingredients
CHICKEN
- 500 g boneless skinless chicken breasts cut in half horizontally to make thinner steaks
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon sea salt flakes
- 0.5 teaspoon freshly cracked black pepper
- 2 tablespoon extra-virgin olive oil
SOUP
- 1 brown onion finely diced
- 1 tablespoon freshly minced garlic
- 1 carrot finely diced
- 2 celery stalks finely diced
- 2 tablespoon unsalted butter
- 0.25 cup plain (all-purpose) flour (35 g)
- 4 cups chicken stock (1 litre)
- 2 cups water (500 ml)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.25 teaspoon freshly cracked black pepper , plus extra to serve
- 150 g vermicelli egg noodles or angel hair pasta
- 1 zucchini (courgette) finely diced
- 1 cup thickened cream (250 ml)
- 1 cup freshly grated parmesan , plus extra to serve
- 2 tablespoon freshly chopped flat-leaf parsley , plus extra to serve
- 2 tablespoon freshly squeezed lemon juice
Instructions
Cooking Instructions
- Sprinkle the chicken on both sides with the paprika, thyme, salt and pepper.
- Heat the oil in a large, heavy-based, deep pan, or a stockpot, over medium–high heat.
- Cook the chicken for 2 minutes on each side until golden. Set aside on a plate (it will still be raw in the centre).
- To the same pan, add the onion, garlic, carrot and celery. Cook, stirring, for 3–4 minutes or until softened.
- Add the butter and, once melted, immediately add the flour. Stir for 1 minute, or until the flour has formed a paste and is no longer visible.
- Add the chicken stock, water, thyme, oregano and pepper to the pan. Whisk to combine. Bring to a simmer, then return the chicken to the pan. Cook, covered, over medium–low heat, with the lid slightly ajar, for 10 minutes.
- Remove the chicken from the pan, set aside on a plate, then shred using two forks.
- Add the pasta, zucchini and cream to the pan and cook for 2–3 minutes, or until the pasta is just cooked.
- Turn the heat off. Return the cooked shredded chicken to the pan, along with the parmesan, parsley and lemon juice.
- Serve immediately topped with extra cracked black pepper, parsley and parmesan.
Notes
The soup will thicken as it sits, the noodles will absorb the liquid. Loosen the sauce by adding boiling water from the kettle, ½ cup (125 ml) at a time, until you reach your desired consistency. If you would like to thicken the soup, simmer for 2–3 minutes more over high heat and allow to stand for 5 minutes before serving. Make ahead instructions: Prepare the soup as per the recipe but leave out the noodles, cream and parmesan until reheating, to prevent them from becoming too soft or separating. Refrigerate for up to 3 days, freeze for up to 2 months (without the noodles, cream or parmesan). Thaw overnight in the fridge for best results. Reheat in the microwave or on the stovetop before adding the remaining ingredients. Add an extra splash of water if the soup is too thick.
Nutrition
Serving: 1bowlCalories: 400kcalCarbohydrates: 27gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 300mgIron: 2mg
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