Creamy Lemon Chicken Noodle Soup at home
- Yield 8
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Creamy Lemon Chicken Noodle Soup at home is a soup recipe on Avoteb. The yield on the card is 8. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, ends trimmed and diced
- 4 cloves garlic, minced or pressed
- 8 cups good-quality chicken stock
- 2 cups shredded cooked chicken
- 2 teaspoons fresh thyme leaves*, or more to taste
- 1 bay leaf
- 6 ounces wide egg noodles
- 1/2 cup heavy cream
- 2 to 4 tablespoons freshly-squeezed lemon juice, to taste
- sea salt and freshly-cracked black pepper
Method
Sauté the veggies: Heat oil in a large stockpot over medium-a hot burner. Tip in onion and sauté for 4 minutes, stirring occasionally. Tip in carrots and celery and sauté for an additional 3-4 minutes, or until the carrots are softened a bit, stirring occasionally. Tip in garlic and sauté for an additional 1-2 minutes, or until fragrant, stirring occasionally.
Let it bubble gently: Add chicken stock, shredded chicken, thyme, bay leaf and gently stir until combined. Continue cooking until the soup reaches a let it bubble gently.
Leave the noodles: Reduce heat to medium-low to maintain the let it bubble gently and mix in the egg noodles. Continue cooking, uncovered, for 7-9 minutes or until the egg noodles are al dente.
Salt Tip in heavy cream and stir to combine, then add 2 tablespoons lemon juice and stir to combine. Lift and discard the bay leaf. Taste and season with any extra lemon juice, thyme, salt and pepper that you think the soup may need.
Plate Plate warm and enjoy!
