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Lemony Chicken-Noodle Soup

Lemony Chicken-Noodle Soup

Notes

To make your own Italian seasoning, stir together equal parts dried thyme, marjoram, basil, rosemary, and oregano. If you only have a couple of these herbs on hand, that will work fine for the soup.

This can be made the night before. Keep (chilled) in single portions in microwave-safe, leak-proof glass containers. It can also be heated on the stovetop and transported in an insulated food jar.

Ingredients

  • 1½ Tablespoon chicken broth (homemade, or good-quality store-bought)
  • 1 Cup cooked short pasta (such as egg noodles, bow ties, or fusilli)
  • 3 Tablespoons grated Parmigiano-Reggiano
  • 2 Teaspoons chopped parsley
  • 1 Tablespoon lemon juice
  • 1 clove garlic, crushed
  • Pinch of Italian seasoning
  • Salt
  • Freshly ground black pepper

Creamy Lemon Chicken Noodle Soup

The title says it all. It’s creamy, lemony, chicken noodle soup.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 clove Garlic, Minced
  • 1 whole Shallot, Diced
  • 3 whole Carrots, Cut Into Half Moons
  • 3 stalks Celery, Sliced
  • 1 Tablespoon Flour
  • 1 sprig Thyme
  • 1 Tablespoon Fresh Parsley, Chopped
  • 1 dash Salt
  • 1 dash Pepper
  • 1 cup White Wine
  • 2 whole Lemons, Juiced
  • 1 whole Rotisserie Chicken, Bones Removed And Meat Shredded
  • 8 cups Low Sodium Chicken Broth
  • 1 cup Uncooked Pastina
  • 1 cup Lima Beans
  • 1 cup Frozen Green Beans
  • ½ cups Heavy Cream

Preparation

Heat olive oil over medium heat in a large pot or Dutch oven. Saute the garlic and shallot until fragrant. Add the carrots, celery and flour. The flour and oil should form a paste. Cook and stir for about 2 minutes. Add the thyme, parsley, and a pinch of salt and pepper. Add the wine and lemon juice and let it cook until the sauce thickens a bit. Add the chicken and the chicken broth. Bring to a boil. Add the pastina, lima beans and green beans. Cook according to the directions on the box of pasta. We cooked ours for 6 minutes. Once pasta is cooked through remove pot from heat. Add 1 cup of heavy cream. Stir. Remove the sprig of thyme before serving.


Creamy Lemon Chicken Noodle Soup

The title says it all. It’s creamy, lemony, chicken noodle soup.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 clove Garlic, Minced
  • 1 whole Shallot, Diced
  • 3 whole Carrots, Cut Into Half Moons
  • 3 stalks Celery, Sliced
  • 1 Tablespoon Flour
  • 1 sprig Thyme
  • 1 Tablespoon Fresh Parsley, Chopped
  • 1 dash Salt
  • 1 dash Pepper
  • 1 cup White Wine
  • 2 whole Lemons, Juiced
  • 1 whole Rotisserie Chicken, Bones Removed And Meat Shredded
  • 8 cups Low Sodium Chicken Broth
  • 1 cup Uncooked Pastina
  • 1 cup Lima Beans
  • 1 cup Frozen Green Beans
  • ½ cups Heavy Cream

Preparation

Heat olive oil over medium heat in a large pot or Dutch oven. Saute the garlic and shallot until fragrant. Add the carrots, celery and flour. The flour and oil should form a paste. Cook and stir for about 2 minutes. Add the thyme, parsley, and a pinch of salt and pepper. Add the wine and lemon juice and let it cook until the sauce thickens a bit. Add the chicken and the chicken broth. Bring to a boil. Add the pastina, lima beans and green beans. Cook according to the directions on the box of pasta. We cooked ours for 6 minutes. Once pasta is cooked through remove pot from heat. Add 1 cup of heavy cream. Stir. Remove the sprig of thyme before serving.


Creamy Lemon Chicken Noodle Soup

The title says it all. It’s creamy, lemony, chicken noodle soup.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 clove Garlic, Minced
  • 1 whole Shallot, Diced
  • 3 whole Carrots, Cut Into Half Moons
  • 3 stalks Celery, Sliced
  • 1 Tablespoon Flour
  • 1 sprig Thyme
  • 1 Tablespoon Fresh Parsley, Chopped
  • 1 dash Salt
  • 1 dash Pepper
  • 1 cup White Wine
  • 2 whole Lemons, Juiced
  • 1 whole Rotisserie Chicken, Bones Removed And Meat Shredded
  • 8 cups Low Sodium Chicken Broth
  • 1 cup Uncooked Pastina
  • 1 cup Lima Beans
  • 1 cup Frozen Green Beans
  • ½ cups Heavy Cream

Preparation

Heat olive oil over medium heat in a large pot or Dutch oven. Saute the garlic and shallot until fragrant. Add the carrots, celery and flour. The flour and oil should form a paste. Cook and stir for about 2 minutes. Add the thyme, parsley, and a pinch of salt and pepper. Add the wine and lemon juice and let it cook until the sauce thickens a bit. Add the chicken and the chicken broth. Bring to a boil. Add the pastina, lima beans and green beans. Cook according to the directions on the box of pasta. We cooked ours for 6 minutes. Once pasta is cooked through remove pot from heat. Add 1 cup of heavy cream. Stir. Remove the sprig of thyme before serving.


Creamy Lemon Chicken Noodle Soup

The title says it all. It’s creamy, lemony, chicken noodle soup.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 clove Garlic, Minced
  • 1 whole Shallot, Diced
  • 3 whole Carrots, Cut Into Half Moons
  • 3 stalks Celery, Sliced
  • 1 Tablespoon Flour
  • 1 sprig Thyme
  • 1 Tablespoon Fresh Parsley, Chopped
  • 1 dash Salt
  • 1 dash Pepper
  • 1 cup White Wine
  • 2 whole Lemons, Juiced
  • 1 whole Rotisserie Chicken, Bones Removed And Meat Shredded
  • 8 cups Low Sodium Chicken Broth
  • 1 cup Uncooked Pastina
  • 1 cup Lima Beans
  • 1 cup Frozen Green Beans
  • ½ cups Heavy Cream

Preparation

Heat olive oil over medium heat in a large pot or Dutch oven. Saute the garlic and shallot until fragrant. Add the carrots, celery and flour. The flour and oil should form a paste. Cook and stir for about 2 minutes. Add the thyme, parsley, and a pinch of salt and pepper. Add the wine and lemon juice and let it cook until the sauce thickens a bit. Add the chicken and the chicken broth. Bring to a boil. Add the pastina, lima beans and green beans. Cook according to the directions on the box of pasta. We cooked ours for 6 minutes. Once pasta is cooked through remove pot from heat. Add 1 cup of heavy cream. Stir. Remove the sprig of thyme before serving.


Creamy Lemon Chicken Noodle Soup

The title says it all. It’s creamy, lemony, chicken noodle soup.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 clove Garlic, Minced
  • 1 whole Shallot, Diced
  • 3 whole Carrots, Cut Into Half Moons
  • 3 stalks Celery, Sliced
  • 1 Tablespoon Flour
  • 1 sprig Thyme
  • 1 Tablespoon Fresh Parsley, Chopped
  • 1 dash Salt
  • 1 dash Pepper
  • 1 cup White Wine
  • 2 whole Lemons, Juiced
  • 1 whole Rotisserie Chicken, Bones Removed And Meat Shredded
  • 8 cups Low Sodium Chicken Broth
  • 1 cup Uncooked Pastina
  • 1 cup Lima Beans
  • 1 cup Frozen Green Beans
  • ½ cups Heavy Cream

Preparation

Heat olive oil over medium heat in a large pot or Dutch oven. Saute the garlic and shallot until fragrant. Add the carrots, celery and flour. The flour and oil should form a paste. Cook and stir for about 2 minutes. Add the thyme, parsley, and a pinch of salt and pepper. Add the wine and lemon juice and let it cook until the sauce thickens a bit. Add the chicken and the chicken broth. Bring to a boil. Add the pastina, lima beans and green beans. Cook according to the directions on the box of pasta. We cooked ours for 6 minutes. Once pasta is cooked through remove pot from heat. Add 1 cup of heavy cream. Stir. Remove the sprig of thyme before serving.


Creamy Lemon Chicken Noodle Soup

The title says it all. It’s creamy, lemony, chicken noodle soup.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 clove Garlic, Minced
  • 1 whole Shallot, Diced
  • 3 whole Carrots, Cut Into Half Moons
  • 3 stalks Celery, Sliced
  • 1 Tablespoon Flour
  • 1 sprig Thyme
  • 1 Tablespoon Fresh Parsley, Chopped
  • 1 dash Salt
  • 1 dash Pepper
  • 1 cup White Wine
  • 2 whole Lemons, Juiced
  • 1 whole Rotisserie Chicken, Bones Removed And Meat Shredded
  • 8 cups Low Sodium Chicken Broth
  • 1 cup Uncooked Pastina
  • 1 cup Lima Beans
  • 1 cup Frozen Green Beans
  • ½ cups Heavy Cream

Preparation

Heat olive oil over medium heat in a large pot or Dutch oven. Saute the garlic and shallot until fragrant. Add the carrots, celery and flour. The flour and oil should form a paste. Cook and stir for about 2 minutes. Add the thyme, parsley, and a pinch of salt and pepper. Add the wine and lemon juice and let it cook until the sauce thickens a bit. Add the chicken and the chicken broth. Bring to a boil. Add the pastina, lima beans and green beans. Cook according to the directions on the box of pasta. We cooked ours for 6 minutes. Once pasta is cooked through remove pot from heat. Add 1 cup of heavy cream. Stir. Remove the sprig of thyme before serving.


Creamy Lemon Chicken Noodle Soup

The title says it all. It’s creamy, lemony, chicken noodle soup.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 clove Garlic, Minced
  • 1 whole Shallot, Diced
  • 3 whole Carrots, Cut Into Half Moons
  • 3 stalks Celery, Sliced
  • 1 Tablespoon Flour
  • 1 sprig Thyme
  • 1 Tablespoon Fresh Parsley, Chopped
  • 1 dash Salt
  • 1 dash Pepper
  • 1 cup White Wine
  • 2 whole Lemons, Juiced
  • 1 whole Rotisserie Chicken, Bones Removed And Meat Shredded
  • 8 cups Low Sodium Chicken Broth
  • 1 cup Uncooked Pastina
  • 1 cup Lima Beans
  • 1 cup Frozen Green Beans
  • ½ cups Heavy Cream

Preparation

Heat olive oil over medium heat in a large pot or Dutch oven. Saute the garlic and shallot until fragrant. Add the carrots, celery and flour. The flour and oil should form a paste. Cook and stir for about 2 minutes. Add the thyme, parsley, and a pinch of salt and pepper. Add the wine and lemon juice and let it cook until the sauce thickens a bit. Add the chicken and the chicken broth. Bring to a boil. Add the pastina, lima beans and green beans. Cook according to the directions on the box of pasta. We cooked ours for 6 minutes. Once pasta is cooked through remove pot from heat. Add 1 cup of heavy cream. Stir. Remove the sprig of thyme before serving.


Creamy Lemon Chicken Noodle Soup

The title says it all. It’s creamy, lemony, chicken noodle soup.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 clove Garlic, Minced
  • 1 whole Shallot, Diced
  • 3 whole Carrots, Cut Into Half Moons
  • 3 stalks Celery, Sliced
  • 1 Tablespoon Flour
  • 1 sprig Thyme
  • 1 Tablespoon Fresh Parsley, Chopped
  • 1 dash Salt
  • 1 dash Pepper
  • 1 cup White Wine
  • 2 whole Lemons, Juiced
  • 1 whole Rotisserie Chicken, Bones Removed And Meat Shredded
  • 8 cups Low Sodium Chicken Broth
  • 1 cup Uncooked Pastina
  • 1 cup Lima Beans
  • 1 cup Frozen Green Beans
  • ½ cups Heavy Cream

Preparation

Heat olive oil over medium heat in a large pot or Dutch oven. Saute the garlic and shallot until fragrant. Add the carrots, celery and flour. The flour and oil should form a paste. Cook and stir for about 2 minutes. Add the thyme, parsley, and a pinch of salt and pepper. Add the wine and lemon juice and let it cook until the sauce thickens a bit. Add the chicken and the chicken broth. Bring to a boil. Add the pastina, lima beans and green beans. Cook according to the directions on the box of pasta. We cooked ours for 6 minutes. Once pasta is cooked through remove pot from heat. Add 1 cup of heavy cream. Stir. Remove the sprig of thyme before serving.


Creamy Lemon Chicken Noodle Soup

The title says it all. It’s creamy, lemony, chicken noodle soup.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 clove Garlic, Minced
  • 1 whole Shallot, Diced
  • 3 whole Carrots, Cut Into Half Moons
  • 3 stalks Celery, Sliced
  • 1 Tablespoon Flour
  • 1 sprig Thyme
  • 1 Tablespoon Fresh Parsley, Chopped
  • 1 dash Salt
  • 1 dash Pepper
  • 1 cup White Wine
  • 2 whole Lemons, Juiced
  • 1 whole Rotisserie Chicken, Bones Removed And Meat Shredded
  • 8 cups Low Sodium Chicken Broth
  • 1 cup Uncooked Pastina
  • 1 cup Lima Beans
  • 1 cup Frozen Green Beans
  • ½ cups Heavy Cream

Preparation

Heat olive oil over medium heat in a large pot or Dutch oven. Saute the garlic and shallot until fragrant. Add the carrots, celery and flour. The flour and oil should form a paste. Cook and stir for about 2 minutes. Add the thyme, parsley, and a pinch of salt and pepper. Add the wine and lemon juice and let it cook until the sauce thickens a bit. Add the chicken and the chicken broth. Bring to a boil. Add the pastina, lima beans and green beans. Cook according to the directions on the box of pasta. We cooked ours for 6 minutes. Once pasta is cooked through remove pot from heat. Add 1 cup of heavy cream. Stir. Remove the sprig of thyme before serving.


Creamy Lemon Chicken Noodle Soup

The title says it all. It’s creamy, lemony, chicken noodle soup.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 clove Garlic, Minced
  • 1 whole Shallot, Diced
  • 3 whole Carrots, Cut Into Half Moons
  • 3 stalks Celery, Sliced
  • 1 Tablespoon Flour
  • 1 sprig Thyme
  • 1 Tablespoon Fresh Parsley, Chopped
  • 1 dash Salt
  • 1 dash Pepper
  • 1 cup White Wine
  • 2 whole Lemons, Juiced
  • 1 whole Rotisserie Chicken, Bones Removed And Meat Shredded
  • 8 cups Low Sodium Chicken Broth
  • 1 cup Uncooked Pastina
  • 1 cup Lima Beans
  • 1 cup Frozen Green Beans
  • ½ cups Heavy Cream

Preparation

Heat olive oil over medium heat in a large pot or Dutch oven. Saute the garlic and shallot until fragrant. Add the carrots, celery and flour. The flour and oil should form a paste. Cook and stir for about 2 minutes. Add the thyme, parsley, and a pinch of salt and pepper. Add the wine and lemon juice and let it cook until the sauce thickens a bit. Add the chicken and the chicken broth. Bring to a boil. Add the pastina, lima beans and green beans. Cook according to the directions on the box of pasta. We cooked ours for 6 minutes. Once pasta is cooked through remove pot from heat. Add 1 cup of heavy cream. Stir. Remove the sprig of thyme before serving.