make ahead soup

Mushrooms and protein-rich yellow split peas are simmered in a spicy, Indian-inspired broth flavored with garlic, ginger, turmeric, and coriander.

One-Pot Yellow Split Pea Soup

grapeseed oil (or as needed to coat the pot)

red onion ((½ large))

carrots, (diced (reserve green tops if desired))

garlic, (minced)

2- inch piece of ginger, (grated)

mushrooms

vegetable broth

water

dry yellow split peas, (rinsed)

coriander

turmeric

Salt and pepper

Cilantro leaves

chives

Sunflower seeds, (toasted if desired (see note))

Add grapeseed oil to a 12-quart stockpot over medium heat. Stir in red onion and carrots and cook 4 minutes, or until onion is translucent. Stir in garlic, ginger, and mushrooms and cook 4 minutes, or until the mushrooms darken in color. Add more oil to prevent the vegetables from sticking as needed. Stir in vegetable broth, water, yellow split peas, coriander, and turmeric. Increase heat to high and bring to a boil, then reduce heat to low-medium and cook 25 minutes, or until peas are tender. (Cook longer for a softer texture.) Chop green carrot tops and stir them into the pot during the final 5 minutes of cooking if desired. Taste and season with salt and pepper.

Divide soup between bowls and garnish with cilantro, chives, and sunflower seeds if desired.

Store in an airtight container and refrigerate for up to 1 week or freeze for up to 6 months.

Add grapeseed oil to a 12-quart stockpot over medium heat. Stir in red onion and carrots and cook 4 minutes, or until onion is translucent. Stir in garlic, ginger, and mushrooms and cook 4 minutes, or until the mushrooms darken in color. Add more oil to prevent the vegetables from sticking as needed.

Stir in vegetable broth, water, yellow split peas, coriander, and turmeric. Increase heat to high and bring to a boil, then reduce heat to low-medium and cook 25 minutes to 1 hour, or until peas reach desired level of softness. (Cook longer for a softer texture, see note.)

Chop green carrot tops and stir them into the pot during the final 5 minutes of cooking if desired.

Taste and season with salt and pepper as desired.

Creamy Lemon Chicken Noodle Soup is a comforting, zesty twist on classic chicken noodle soup. Quick, easy and freezer-friendly!

Creamy Lemon Chicken Noodle Soup

tsp sweet paprika

thyme

sea salt flakes

½ tsp freshly cracked black pepper

olive oil

brown onion, finely diced

tbsp garlic

carrot, finely diced

celery stalks, finely diced

unsalted butter

(35 g) plain (all-purpose) flour

chicken stock

(500 ml) water

oregano

¼ tsp freshly cracked black pepper,

150 g (5½ oz) vermicelli egg noodles or angel hair pasta

zucchini (courgette), finely diced

(250 ml) thickened (heavy) cream

(100 g)

tbsp freshly chopped flat-leaf (Italian) parsley, plus extra to serve

tbsp lemon juice

Cook the chicken –

Sprinkle the chicken on both sides with the paprika, thyme, salt and pepper.

Heat the oil in a large, heavy-based, deep pan, or a stockpot, over medium–high heat.

Cook the chicken for 2 minutes on each side until golden. Set aside on a plate (it will still be raw in the centre).

Make the soup

– To the same pan, add the onion, garlic, carrot and celery. Cook, stirring, for 3–4 minutes or until softened.

Add the butter and, once melted, immediately add the flour. Stir for 1 minute, or until the flour has formed a paste and is no longer visible.

Add the chicken stock, water, thyme, oregano and pepper to the pan. Whisk to combine. Bring to a simmer, then return the chicken to the pan. Cook, covered, over medium–low heat, with the lid slightly ajar, for 10 minutes.

Shred the chicken

– Remove the chicken from the pan, set aside on a plate, then shred using two forks.

Add the remaining ingredients

– Add the pasta, zucchini and cream to the pan and cook for 2–3 minutes, or until the pasta is just cooked.

Combine everything

– Turn the heat off. Return the cooked shredded chicken to the pan, along with the parmesan, parsley and lemon juice. (Too thick or too thin? See note 1.)

Serve

– Serve immediately topped with extra cracked black pepper, parsley and parmesan.

Amazing, Easy to make and kids devoured it ! A regular now for us on colder nights.

I’m a year-round soup lover and I made this for lunch. It will be on regular rotation because it was absolutely delicious! I added extra lemon juice at the end because I love the extra zing. I’m also thinking of trying it in the slow cooker next time to make the chicken more tender. Thanks Nic!

Very easy to make and delicious. Everyone loved it...I will be making it again.

Another great, simple recipe! Will definitely be making again.

Absolutely amazing, even won over the fussy husband who says soup isn’t a meal 
Love the make ahead notes, makes my week so much better easier
Thank you!

My partner is always nagging me for chickensoup but i like a creamy one for dinner. This was absolutely fabulous. I left out the parmesan and lemon and replaced the thickend cream with about 75ml of vegan cooking cream. We enjoyed it with some freshly baked sourdough. Would very much reccomend!

Absolutely LOVE this one, even in spring!! Nic, how would this go in the slow cooker? Could I just throw it all in (including chicken breast) except the noodles, zucchini and add them at the end?

Preschooler approved!! easy way to  use of some sad looking veggies and pantry staples! 
Soo tasty for work lunch too - thank you!

This soup looks fantastic! Will I need the two cups of water if I use rotisserie chicken? Thank you!

https://www.youtube.com/watch?v=Es29AzE9M0c

TITLE: Deliciously easy Creamy Lemon Chicken Noodle Soup! 

Day 10: Creamy Lemon Chicken Noodle Soup – 20 days of real family dinners 

Ingredients 

CHICKEN 
500 g (1 lb 2 oz) boneless, skinless chicken breasts (roughly 2 large chicken breasts), cut in half horizontally to make thinner steaks 
1 tsp sweet paprika
1 tsp dried thyme
½ tsp sea salt flakes
½ tsp cracked black pepper
2 tbsp extra-virgin olive oil
 
SOUP
1 brown onion, finely diced 
1 tbsp freshly minced garlic 
1 carrot, finely diced 
2 celery stalks, finely diced 
2 tbsp unsalted butter 
¼ cup (35 g) plain (all-purpose) flour
4 cups (1 litre) chicken stock 
2 cups (500 ml) water 
1 tsp dried thyme 
1 tsp dried oregano 
¼ tsp cracked black pepper, plus extra to serve 
150 g (51/2 oz) vermicelli egg noodles or angel hair pasta 
1 zucchini (courgette), finely diced 
1 cup (250 ml) thickened (heavy) cream 
1 cup (100 g) freshly grated parmesan, plus extra to serve 
2 tbsp freshly chopped flat-leaf (Italian) parsley, plus extra to serve 
2 tbsp freshly squeezed lemon juice 

View the full recipe here 👇🏻 or head to my website (link in bio), for full printable recipes!
https://simplehomeedit.com/recipe/creamy-lemon-chicken-noodle-soup/
 
Want more? I have a cookbook! THE SIMPLE DINNER EDIT is now available! It’s filled with over 80 easy, delicious dinner ideas and time saving tips.

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https://simplehomeedit.com/the-simple-dinner-edit/

Top 4 make ahead soup recipes from across the web

The most viewed make ahead soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

One-Pot Yellow Split Pea Soup

One-Pot Yellow Split Pea Soup

Creamy Lemon Chicken Noodle Soup

Creamy Lemon Chicken Noodle Soup

Top 4 make ahead soup recipes from across the web

The most viewed make ahead soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One-Pot Yellow Split Pea Soup

One-Pot Yellow Split Pea Soup

Creamy Lemon Chicken Noodle Soup

Creamy Lemon Chicken Noodle Soup

The most viewed make ahead soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine