Creamy Lemon Chicken Noodle Soup.

There’s nothing like a bowl of hearty soup to warm you up on a chilly winter evening. Here’s a simple, nourishing recipe using everyday ingredients.

Ingredients

  • 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
  • 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

Recipe by Simple Home Edit

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.
  7. Serve immediately topped with extra cracked black pepper, parsley and parmesan.

Good luck with the recipe. Enjoy your meal!

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