Lemon Pepper Pappardelle Chicken Soup – quite the tongue twister of a recipe name but trust me…it’s oh, so good. If you are feeling under the weather and yearning for spring, this soup is your remedy! It’s a modern spin on your grandmother’s chicken noodle soup with a vibrant lemon pepper pasta and hefty splash of fresh lemon juice. It’s both comforting and refreshing and has been on rotation in our home this winter.
One of my strategies for posting more frequently this year is simply; to share more everyday things. Fortunately, when I started to make another pot of this delicious soup, I remembered my intention and pulled out my camera to document making the recipe. I hope sharing these glimpses of an average day will connect with you. When I read other blogs, they’re my favorite type of posts. Plus, it feels good to not stress about creating content and actually just live it. So welcome to my kitchen, let’s make Lemon Pepper Pappardelle Chicken Soup…
One anniversary my husband gave me a potted Meyer Lemon tree. It was the saddest looking thing you ever did see. Spindly and barren for years. When we moved he planted it next to some of our orange trees and it was like watching a miracle happen. It just sprang to life! I can’t tell you how much joy it brings when I go out to pick one. Thank goodness my husband never gave up on it. He’s very sentimental in the best possible ways.
When I’m peeling or chopping veggies I keep a scrap bowl nearby to take out to the chickens. Waste not, want not. Which reminds me…have you read this book? It’s the perfect winter read and would be a great gift for a newlywed or college graduate. I’ve read it over and over. In fact, for this soup, some of my carrots were less than pristine and I used leftover rotisserie chicken to pull it together. Her book gave me confidence in the kitchen.
When there are only a few dirty dishes (like this one pot meal) I prefer to wash them by hand. It’s probably because I was raised in a dishwasher era and as such, tend to romanticize scrubbing pots and pans. But on occasion, I find it therapeutic to look out the window and clean up my station. It’s satisfying in a sense of ‘job well done’. Where are you on the hand washing fence – love it or leave it? I’m guessing family size has an impact.
Before we go I should mention, there is one finicky ingredient in this recipe, the lemon pappardelle pasta from Trader Joe’s. If you live miles from a TJ’s check your local grocer for any other lemony type pasta. It’s available online (a tad pricey) but you could also try using regular pappardelle and add a teaspoon of lemon zest just before serving. The lemon is what makes this soup amazing! Also, this makes a very large batch. It freezes quite well, but I recommend inviting friends over or taking some to a loved one who could use the comfort.
PS. These are my favorite glass water bottles. I think all the other items are either antique or found.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 TB olive oil
- 4 carrots, peeled and sliced
- 3 celery stalks, chopped
- 2 - 32 oz cartons of chicken stock or homemade equivilent
- 4 cups water
- 8 oz lemon pepper pappardelle pasta
- 1-2 chicken breasts, cooked, shredded
- 1 lemon, juiced
- 1 lemon, sliced for garnish
- 2 TB fresh parsley, chopped
- 1tsp salt and ½ tsp pepper - to taste
- Heat oil in a large pot. Add onion and garlic, cook 2-3 mins. Add celery and carrots, cook 4-5 mins then add shredded chicken breast.
- Pour in chicken stock and water. Bring to a boil. Break pasta into smaller pieces and add to boiling soup. Cook 8-10 mins. You'll want it to be al dente or just a bit undercooked. Add S&P to taste.
- Before serving, add lemon juice to pot. Ladle into bowls and top with lemon slices and fresh parsley.
Between posts you can find me on Instagram sharing highlights of daily life.
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