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Creamy Lemon Chicken Noodle Soup

11/4/2022

4 Comments

 
I loveeee when I have things in my fridge that end up being pieces to an amazing recipe puzzle.

​I was so hungry and had no idea what to make and kept finding myself staring at this rotisserie chicken that was about to expire + these leftover veggies from making bolognese. I was thinking soup but I also wanted something rich too and the way that I made the creamy base is ABSOLUTE FIRE. I was tempted to add in some sage to give it a little fall vibe, but I kept it simple. The lemon is def optional too, but I like the unique flavor it brings to the classic chicken noodle soup vibes.
Picture
WHAT YOU NEED:
  • 2 tbsp evoo
  • 1/3 cup finely diced onion
  • 1/3 cup finely diced carrot
  • 1/3 cup finely diced celery
  • 3 garlic cloves, grated
  • 3 tbsp slated butter
  • 1 tbsp flour (or gf flour)
  • 3/4 cup heavy whipping cream or whole milk
  • 28 oz chicken broth + extra for adjusting soup texture
  • 1 cup shredded rotisserie chicken meat
  • 3/4 cup small pasta shape (stelline or orzo)
  • 1/2 small lemon (about 1.5-2 tbsp lemon juice)
  • salt and pepper to taste
  • optional: parmesan for topping
WHAT TO DO:
  1. ​In a large soup pot, cook the diced veggies and garlic in the olive oil on medium heat until fragrant (about 5 minutes.)
  2. Melt the butter into the veggies and sprinkle the flour into it. Use a whisk to mix together to make a roux - this will make a thick base to the soup and help it get that creamy texture.
  3. Pour the cream or milk into the pot and mix. You should get a very thick and creamy layer of goodness.
  4. Once that's all been combined, slowly add in the broth while mixing. Bring it to a boil.
  5. Next, add in your shredded chicken, pasta and lemon. Turn the heat down to a simmer setting and cover with a lid. Let the soup cook for a little longer than it says to cook the pasta on the pasta's packaging instructions. (About 12-15 minutes!)
  6. Next up, check the soup texture. If it's too thick for your liking you can add in broth 1/2 cup at a time.
  7. Taste test the soup and season with desired amount of salt and pepper.
4 Comments
Sarah
11/9/2022 05:57:12 pm

This is absolutely delicious! I’ve made it’s few times already. I’m not a big lemon fan, so I add a bit of white wine instead.

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Alex
12/30/2022 05:48:20 am

This recipe was so delicious! Simple but so rich and satisfying. I will definitely make this again!

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Haley
1/2/2023 03:45:51 pm

Third time making this recipe and it’s so freaking good. The most comforting soup. Quick to make and is perfect with the recipe as is

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Val
3/19/2023 06:47:47 pm

This was incredible. Definitely adding it to the rotation. I already had most of the ingredients. Just needed the shredded chicken. Definitely recommend this recipe! I ended up adding a little more chicken broth. It thickened quickly, might need to add more chicken broth to my leftovers for lunch tomorrow.

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