Chicken and noodle soup

    (22)
    1 hour

    This chicken and noodle soup has citrus undertones from the lemon zest and refreshing hints from the mint. It's light enough to serve for lunch or as a starter for dinner.


    22 people made this

    Ingredients
    Serves: 4 

    • 1 whole bone-in chicken breast, with skin
    • 1 onion, cut into thin wedges
    • 4 sprigs fresh parsley
    • 1/2 teaspoon lemon zest
    • 1 sprig fresh mint
    • 1.5 litres chicken stock
    • 20g spaghetti, broken into smaller bits if preferred
    • 2 tablespoons chopped fresh mint leaves
    • salt to taste
    • 1/4 teaspoon freshly ground white pepper

    Method
    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest and mint sprig until done, about 35 minutes.
    2. Remove the breast, cool, then strip off the meat and cut into thin strips.
    3. Strain the stock, return to the saucepan and bring to the boil. Add pasta and chopped mint. Season to taste with salt and white pepper. Heat until the pasta is cooked al dente.
    4. Remove from heat, stir in chicken. Ladle into soup plates and top with lemon slice and mint leaf.
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    Reviews & ratings
    Average global rating:
    (22)

    Reviews in English (15)

    by
    26

    We loved it. We used 4 T of lemon juice (not listed in ingredients, but it is in recipe w/o quantity).  -  29 May 2005  (Review from Allrecipes US | Canada)

    by
    24

    I've made this soup 4 times now. Its amazing and simple. I made a few changes this most recent time that I was pleased with. I switched out the lemon for a lime. I actually just cut it up into quarters and stuck the whole thing in to get more of the lime juice and more of an intense flavor. I also omitted the the parsley and upped the mint. White pepper is a MUST.  -  05 Jan 2010  (Review from Allrecipes US | Canada)

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    23

    The only changes I made were to briefly sear the chicken (I used skinless boneless breasts) in a little olive oil as I can't stand the look/texture of boiled chicken, and I used wide egg noodles. Like previous reviewers, I also added in some fresh lemon juice. This is such a delicious, fresh-tasting soup. I know I'll be making it again (probably tomorrow). Thanks so much!  -  15 Sep 2008  (Review from Allrecipes US | Canada)

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