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Chicken Vegetable Soup with Lemon and Parsley Recipe

Chicken Vegetable Soup with Lemon and Parsley recipe


This is a warm, comforting soup made with chicken, noodles, and veggies. It has a twist of lemon and parsley for a fresh taste. It's easy to make and perfect for lunch or dinner.


1 medium carrot
1 stick celery
946 ml chicken broth
1/2 small bunch parsley
1 clove garlic
1/2 lemon
56 g egg noodles
425 g rotisserie chicken, shredded
1/2 medium yellow onion
1 medium zucchini
1/2 tsp paprika
1 tbsp olive oil
1/2 tsp thyme, dried
Salt to taste
Black pepper to taste


Wash and dry all fresh produce.
Peel, trim, and slice the carrot into thin rounds.
Trim and slice the celery crosswise into thin pieces.
Peel, halve, and dice the onion; peel and mince the garlic.
Trim and halve the zucchini lengthwise, then slice crosswise into thin half-moons.
Place a large pot over medium-high heat and add the olive oil, swirling to coat the bottom.
Add the carrot, celery, onion, garlic, and zucchini to the pot; season with paprika, thyme, salt, and black pepper. Cook, stirring occasionally, until the vegetables start to soften, about 4 minutes.
Add the shredded chicken and chicken broth to the pot. Cover and bring to a boil.
Once boiling, add the egg noodles, reduce heat to medium, and simmer until the noodles and vegetables are tender, about 10 minutes.
While the soup cooks, cut the lemon into wedges and finely chop the parsley leaves.
When the soup is done, stir in the chopped parsley and squeeze in the juice from the lemon wedges to taste.
Adjust seasoning with salt and black pepper if needed.
Serve the soup hot with extra lemon wedges on the side.

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