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!
This soup is freezer-friendly – just omit the noodles, cream and parmesan before freezing. Add them fresh when you reheat, and it’ll taste like you just made it!
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.
Swap out the veggies for whatever your family will actually eat. Baby spinach, kale, corn, peas or even extra carrots all work here.
Can I use leftover barbecue (rotisserie) chicken?
Absolutely! Shred the cooked chicken and stir it in at the end, when adding the parmesan and lemon juice. Since barbecue 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.
This soup is basically a warm hug in a bowl – but with noodles! Creamy, cosy, cheesy and loaded with tender chicken and a hit of lemon. Grab a spoon and get comfortable.
What can I serve with this soup?
This soup is amazing on its own, but if you want a little extra on the side:
One for now, one for later. If you’re planning leftovers, cook the noodles separately and add them fresh, with the parmesan and cream, when reheating. No mushy pasta, just perfection.
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.
If you want to reduce the cook time to ridiculously quick, use leftover barbecue (rotisserie) chicken. This takes the recipe to under 20-minutes!
Watch how to make Creamy Lemon Chicken Noodle Soup
If you enjoyed Creamy Lemon Chicken Noodle Soup, I think you’ll love:
Creamy Lemon Chicken Noodle Soup is a comforting, zesty twist on classic chicken noodle soup. Quick, easy and freezer-friendly!
Prep 10 minutesmins
Cook 20 minutesmins
Total 30 minutesmins
Servings: 4
Ingredients
CHICKEN
500g(1lb)boneless, skinless chicken breasts, cut in half horizontally to make thinner steaks
1tspsweet paprika
1tspdried thyme
½tspsea salt flakes
½tspfreshly cracked black pepper
2tbspextra-virgin olive oil
SOUP
1brown onion, finely diced
1tbspfreshly minced garlic
1carrot, finely diced
2celery stalks, finely diced
2tbspunsalted butter
35g(¼cup)plain (all-purpose) flour
1litre(4cups)chicken stock
500ml(2cups)water
1tspdried thyme
1tspdried oregano
¼tspfreshly cracked black pepper, plus extra to serve
150g(5½oz)vermicelli egg noodles or angel hair pasta
1zucchini (courgette), finely diced
250ml(1cup)thickened (whipping/heavy) cream
100g(1cup)freshly grated parmesan, plus extra to serve
2tbspfreshly chopped flat-leaf parsley, plus extra to serve
2tbspfresh lemon juice
Instructions
(keeps your screen active)
Cook the chicken – 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).
Make the soup – 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.
Shred the chicken – Remove the chicken from the pan, set aside on a plate, then shred using two forks.
Add the remaining ingredients – Add the pasta, zucchini and cream to the pan and cook for 2–3 minutes, or until the pasta is just cooked.
Combine everything – 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.)
Serve – Serve immediately topped with extra cracked black pepper, parsley and parmesan.
Nutrition information
Nutrition Facts
Creamy Lemon Chicken Noodle Soup
Amount per Serving
Calories
919
% Daily Value*
Fat
55
g
85
%
Saturated Fat
27
g
169
%
Trans Fat
0.3
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
19
g
Cholesterol
232
mg
77
%
Sodium
1291
mg
56
%
Potassium
1221
mg
35
%
Carbohydrates
56
g
19
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
50
g
100
%
Vitamin A
4603
IU
92
%
Vitamin C
23
mg
28
%
Calcium
347
mg
35
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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, 125 ml (½ cup) 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.
WOW!! I’m never making plain ol’ chicken noodle soup again. This. Is. It! Having to stop myself from eating the whole pot. Every one of your recipes I have made so far have been a 10/10. So happy to have found you. Thanks for making me feel like a cook.
-Love from the U.S.
Hi Jill, thanks for your beautiful comments … they really made my day. 🥰 So happy you loved the soup … I know what you mean. When I have a big cooking success my family are lucky to get any of it! 🤣 Beyond thrilled that you are loving the recipes and it means so much to me that they’re making a difference to you. ❤️ Thanks for the rating too. Nic x
Thanks Caroline! Yes — you’ll still need the 2 cups of water. The noodles absorb quite a bit of liquid as they cook, so keeping the full amount ensures the soup stays brothy and creamy rather than too thick. Rotisserie chicken works beautifully in this! Nic x 💛
Hooray, Lex! We love it when we get the thumbs up from the little eaters! Brilliant that you could use up your veggies and also have leftovers for lunch! Thanks for the rating. Nic x
Absolutely LOVE this one, even in spring!! Nic, how would this go in the slow cooker? Could I just throw it all in (including chicken breast) except the noodles, zucchini and add them at the end?
Aw Jade, I’m so happy you love this one! 💛 So for the slow-cooker – you’ll still need to do the first part on the stovetop (the chicken sear + cooking the veggies + flour/butter part). That little ‘roux’ step is what makes the soup creamy and silky, and the slow-cooker won’t give you that result/ Once that part’s done, you can transfer everything to the slow-cooker and cook on LOW for 3–4 hours, then add the noodles and zucchini in the last 15–20 minutes so they stay nice and soft, not mushy. You’ve inspired me to make this again, I haven’t made it in a while! Nic x
My partner is always nagging me for chickensoup but i like a creamy one for dinner. This was absolutely fabulous. I left out the parmesan and lemon and replaced the thickend cream with about 75ml of vegan cooking cream. We enjoyed it with some freshly baked sourdough. Would very much reccomend!
Hi Barbara, thanks so much for this fabulous feedback. It’s SO useful for me and the rest of the community to hear about vegan subs and how they work out, so great news that this was a hit! Thanks for the rating too! Nic x
Absolutely amazing, even won over the fussy husband who says soup isn’t a meal
Love the make ahead notes, makes my week so much better easier
Thank you!
Just LOVE to win over a fussy eater! This really is a satisfying soup, isn’t it! So glad it was a hit and very happy you appreciated the notes. Thanks also for the rating, Nic x
For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.
Beth says:
Just made this one last night. Family loved it – even the kids ate it!
Nicole says:
So happy this was a hit for all of you, Beth! Thanks for the rating too. 🧡 Nic x
Crissy says:
Loved this soup! It was delicious!
Nicole says:
Very happy to hear this, Crissy! Thanks for the rating. 🧡 Nic x
Jo E says:
A friend made this for me a few weeks ago…delicious, it was so good i asked for the recipe and i made it myself yesterday…so good!
Nicole says:
This is wonderful to hear, Jo! So glad you got the recipe and enjoyed it! 🙌🏻 Thanks also for the rating. 🧡 Nic x
Jill says:
WOW!! I’m never making plain ol’ chicken noodle soup again. This. Is. It! Having to stop myself from eating the whole pot. Every one of your recipes I have made so far have been a 10/10. So happy to have found you. Thanks for making me feel like a cook.
-Love from the U.S.
Nicole says:
Hi Jill, thanks for your beautiful comments … they really made my day. 🥰 So happy you loved the soup … I know what you mean. When I have a big cooking success my family are lucky to get any of it! 🤣 Beyond thrilled that you are loving the recipes and it means so much to me that they’re making a difference to you. ❤️ Thanks for the rating too. Nic x
Rosina says:
it looks very delicious. How can I add it to my account?
Nicole says:
Hi Rosina, if you have an account, just click the heart symbol at the top right of any recipe and it will be added to your list. Nic x
Caroline Parker says:
This soup looks fantastic! Will I need the two cups of water if I use rotisserie chicken? Thank you!
Nicole says:
Thanks Caroline! Yes — you’ll still need the 2 cups of water. The noodles absorb quite a bit of liquid as they cook, so keeping the full amount ensures the soup stays brothy and creamy rather than too thick. Rotisserie chicken works beautifully in this! Nic x 💛
Lex says:
Preschooler approved!! easy way to use of some sad looking veggies and pantry staples!
Soo tasty for work lunch too – thank you!
Nicole says:
Hooray, Lex! We love it when we get the thumbs up from the little eaters! Brilliant that you could use up your veggies and also have leftovers for lunch! Thanks for the rating. Nic x
Jade says:
Absolutely LOVE this one, even in spring!! Nic, how would this go in the slow cooker? Could I just throw it all in (including chicken breast) except the noodles, zucchini and add them at the end?
Nicole says:
Aw Jade, I’m so happy you love this one! 💛 So for the slow-cooker – you’ll still need to do the first part on the stovetop (the chicken sear + cooking the veggies + flour/butter part). That little ‘roux’ step is what makes the soup creamy and silky, and the slow-cooker won’t give you that result/ Once that part’s done, you can transfer everything to the slow-cooker and cook on LOW for 3–4 hours, then add the noodles and zucchini in the last 15–20 minutes so they stay nice and soft, not mushy. You’ve inspired me to make this again, I haven’t made it in a while! Nic x
Beth says:
How do you think rice vermicelli would do in this? Thanks!
Nicole says:
Hi Beth, you could definitely use vermicelli rice noodles in this! Nic x
Barbara says:
My partner is always nagging me for chickensoup but i like a creamy one for dinner. This was absolutely fabulous. I left out the parmesan and lemon and replaced the thickend cream with about 75ml of vegan cooking cream. We enjoyed it with some freshly baked sourdough. Would very much reccomend!
Nicole says:
Hi Barbara, thanks so much for this fabulous feedback. It’s SO useful for me and the rest of the community to hear about vegan subs and how they work out, so great news that this was a hit! Thanks for the rating too! Nic x
Amber says:
Absolutely amazing, even won over the fussy husband who says soup isn’t a meal
Love the make ahead notes, makes my week so much better easier
Thank you!
Nicole says:
Just LOVE to win over a fussy eater! This really is a satisfying soup, isn’t it! So glad it was a hit and very happy you appreciated the notes. Thanks also for the rating, Nic x
Donna says:
Another great, simple recipe! Will definitely be making again.
Nicole says:
Really happy to hear this, Donna! Thanks for the rating too. Nic x