Creamy Lemon Chicken Noodle Soup

A cosy, comforting soup with a zesty twist – like a hug in a bowl (but better because it’s edible).

When it comes to soup, there are two types of people. There are those who crave soup year-round, and then there are those that that seem to think soup only exists from the first day of autumn to the last day of winter – then it goes into hibernation for the warmer months. Well, if you’re in the second camp, let me introduce you to this game-changer!

Creamy Lemon Chicken Noodle soup is like a cross between that bowl of pure comfort that your grandma makes, and a bowl of zesty brightness with a hit of lemon to make you sit up and take notice. This soup has it all. It’s creamy, rich and packed with tender chicken, soft noodles and just enough parmesan so it falls into the “cheesy” category – yay!

I love making this soup anytime as it’s so incredibly delicious and satisfying and comes together in just 30 minutes – with only 10 minutes of hands-on time. If I want to make it more of a meal, I can easily bulk it up with more veggies or extra protein (in the form of beans). Crusty bread or garlic bread – even better, some 5-minute cheesy garlic bread – on the side, are really all that’s needed to complete this warm hug in a bowl.

Can I use leftover rotisserie chicken?

Absolutely! Shred the cooked chicken and stir it in at the end, when adding the parmesan and lemon juice. Since rotisserie chicken is already seasoned, taste the soup before adding extra salt.

How do I make this even more filling?

If you want to bulk it up, try adding:

• More veggies – Baby spinach, kale, corn or peas.
• Extra protein – Cooked chickpeas or white beans.

What can I serve with this soup?

This soup is amazing on its own, but if you want a little extra on the side:

• Crusty bread (because dunking is a must).
• Cheesy garlic bread for extra indulgence.
• Simple steamed greens (like green beans, broccolini/tenderstem broccoli or asparagus) to balance the richness.

Can I use different pasta?

Yes. You can swap rice vermicelli for:

• Risoni (orzo) or stelline (for a smaller, rice-like texture).
• Ditalini or small shells (for a chunkier bite).
• Gluten-free pasta (cook separately and stir in before serving).
• Vermicelli rice noodles (for a gluten-free option)

Watch how to make Creamy Lemon Chicken Noodle Soup

If you enjoyed Creamy Lemon Chicken Noodle Soup, I think you’ll love:

Homemade Chicken Soup 
Slow-cooker Chicken Soup
Comforting Chunky Minestrone
Cheat’s Chicken Laksa
Wonton Dumpling Soup

Creamy Lemon Chicken Noodle Soup

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4.8 from 5 reviews

Creamy Lemon Chicken Noodle Soup is a comforting, zesty twist on classic chicken noodle soup. Quick, easy and freezer-friendly!

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

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CHICKEN

• 500 g (1 lb 2 oz) boneless, skinless chicken breasts (roughly 2 large chicken breasts), cut in half horizontally to make 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

SOUP

• 1 brown onion, finely diced
• 1 tbsp freshly minced garlic
• 1 carrot, finely diced
• 2 celery stalks, finely diced
• 2 tbsp unsalted butter
• ¼ cup (35 g) plain (all-purpose) flour
• 4 cups (1 litre) chicken stock
• 2 cups (500 ml) water
• 1 tsp dried thyme
• 1 tsp dried oregano
• ¼ tsp cracked black pepper, plus extra to serve
• 150 g (51/2 oz) vermicelli egg noodles or angel hair pasta
• 1 zucchini (courgette), finely diced
• 1 cup (250 ml) thickened (heavy) cream
• 1 cup (100 g) freshly grated parmesan, plus extra to serve
• 2 tbsp freshly chopped flat-leaf (Italian) parsley, plus extra to serve
• 2 tbsp freshly squeezed lemon juice

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Instructions

Chicken

1. Sprinkle the chicken on both sides with the paprika, thyme, salt and pepper.
2. Heat the oil in a large, heavy-based, deep pan, or a stockpot, over medium–high heat.
3. Cook the chicken for 2 minutes on each side until golden. Set aside on a plate (it will still be raw in the centre).

Soup

1. To the same pan, add the onion, garlic, carrot and celery. Cook, stirring, for 3–4 minutes or until softened.
2. 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.
3. 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.
4. Remove the chicken from the pan, set aside on a plate, then shred using two forks.
5. Add the pasta, zucchini and cream to the pan and cook for 2–3 minutes, or until the pasta is just cooked.
6. Turn the heat off. Return the cooked shredded chicken to the pan, along with the parmesan, parsley and lemon juice. (Too thick or too thin? See note 1.)
7. Serve immediately topped with extra cracked black pepper, parsley and parmesan.

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 – 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

To make ahead, 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 as per the recipe. Add an extra splash of water if the soup is too thick. (See note 1.)

Leftovers

Store in an airtight container in the fridge for up to 3 days.

• Reheat on the stovetop over low heat, adding a splash of water to loosen the soup if needed. The noodles will absorb the liquid as they sit.
• Freeze without the noodles, cream and parmesan for up to 2 months. Add them fresh when reheating, see make ahead instructions.

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Chicken, Quick and Easy, Family Favourite
• Method: Stovetop
• Cuisine: Comfort food