Can I use rotisserie chicken instead of cooking raw chicken?

Absolutely! Using pre-cooked rotisserie chicken is a great time-saver. Simply shred about 2 cups of meat and add it when the recipe calls for returning the shredded chicken to the soup. This cuts down on cooking time and adds that wonderful roasted flavor.

Why did my soup curdle?

Curdling can happen if the soup boils after the cream is added or if the lemon juice comes into direct contact with hot cream. To prevent this, make sure your soup is off the heat before adding the lemon juice, and never let the soup boil once the cream has been added. If curdling occurs, try blending a small portion of the soup and returning it to the pot to help emulsify it again.

Can I make this soup with milk instead of heavy cream?

You can use milk, but the soup won't be as rich and might be more prone to curdling with the lemon juice. If using milk, consider increasing the amount of flour slightly (by about 1 tablespoon) to help thicken the soup. Half-and-half is a good middle ground that will give you creaminess with less fat than heavy cream.

How do I prevent the noodles from getting mushy in leftovers?

If you know you'll have leftovers, consider cooking the noodles separately and adding them only to the portion you're about to serve. Alternatively, slightly undercook the noodles initially (about 1 minute less than directed), so they have room to absorb liquid without becoming mushy when stored and reheated.

Creamy Lemon Chicken Noodle Soup Recipe

Description

A cozy bowl of creamy lemon chicken noodle soup that’s loaded with tender chicken, fresh vegetables, and silky noodles. This comforting and flavorful dish combines zesty citrus, creamy richness, and hearty textures, making it a perfect choice for a wholesome family meal.

Ingredients

Units Scale

Chicken

500 g (1 lb 2 oz) boneless, skinless chicken breasts (cut horizontally into thinner steaks)
1 tsp sweet paprika
1 tsp dried thyme
1/2 tsp sea salt flakes
1/2 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
1/4 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
1/4 tsp cracked black pepper, plus extra for serving
150 g (5 1/2 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 for serving
2 tbsp freshly chopped flat-leaf (Italian) parsley, plus extra for serving
2 tbsp freshly squeezed lemon juice

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Instructions

Prepare the Chicken
Sprinkle both sides of the chicken steaks with paprika, thyme, salt, and pepper.
Heat olive oil in a large, heavy-based, deep pan or stockpot over medium–high heat. Cook the chicken for about 2 minutes on each side until golden. Remove and set aside on a plate (it will still be raw in the center).
Sauté Vegetables
Using the same pan, add diced onion, minced garlic, carrot, and celery. Cook while stirring for 3–4 minutes until softened.
Create the Base
Add the butter to the pan. Once melted, stir in the flour and cook for 1 minute, creating a paste. Slowly whisk in chicken stock, water, dried thyme, dried oregano, and cracked black pepper. Stir thoroughly and bring to a simmer. Return the chicken to the pot and cover the pan with the lid slightly ajar. Cook over medium–low heat for about 10 minutes.
Shred the Chicken
Remove the chicken from the pot and shred into smaller pieces using two forks. Set aside.
Cook the Noodles and Vegetables
Add the pasta, zucchini, and heavy cream to the pot. Cook for 2–3 minutes or until the pasta is just tender.
Finish the Soup
Turn off the heat and return the shredded chicken to the pot. Stir in grated parmesan, chopped parsley, and freshly squeezed lemon juice. Mix until well combined.
Serve
Ladle the soup into bowls and top with extra cracked black pepper, parsley, and parmesan before serving. Enjoy your creamy lemon chicken noodle soup!

Notes

Consistency Adjustments: The soup thickens as it sits, as the noodles absorb liquid. To loosen, add boiling water ½ cup (125 ml) at a time until the desired consistency is achieved. If it’s too thin, simmer for 2–3 minutes longer over high heat and let it stand for 5 minutes before serving.
For extra flavor, you can use freshly cracked pepper and freshly grated parmesan on top when serving.

Nutrition

Serving Size: 1 Serving
Calories: 530kcal
Sugar: 5g
Sodium: 950mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 35g
Cholesterol: 120mg