Preserved Lemon Chicken Noodle Soup

Looking for a cheery new take on regular chicken noodle soup? This easy gourmet recipe for Preserved Lemon Chicken Noodle Soup is for you! The creamy coconut base balances well with the bright citrusy notes from the lemon.

Preserved Lemon Chicken Noodle Soup Easy Gourmet Recipes
There’s nothing better than a hot soup on a cold day. Warm up your whole house with the aromas of this citrus-rosemary soup.

In past, preserved lemons were more common as they had a long shelf life. In this recipe we use Belberry Moroccan Preserved Lemons for their mellow flavour. The pith in fresh lemon gives bitter notes to food, but there’s no bitterness in preserved lemons. Another added benefit is that the peel is edible and adds a desirable zest to the soup.

We love Saltwest Naturals seasonings. They are hand harvested in beautiful British Columbia. They will add extra flavour to any recipe. We use two in this recipe, the Roasted Garlic & Onion Infused Sea Salt and the Rosemary Sage Infused Sea Salt.

For soups we like to use milk alternatives from the Pacific Foods Barista line. This is because these milks tend to be higher in fat and sugar than other milk alternatives. These thicken and flavour your soup. We use the Pacific Foods Barista Coconut Milk in this soup.

Don’t forget to post a picture of your soup on social media and hashtag it #CuppersAtHome. Try some more recipes from our collection in our Easy Gourmet Recipes In Under 30 Minutes.

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

Skill Level: Easy-Moderate

Servings: Four servings

  • Food processor
  • Large soup pot or Dutch oven
  • Cutting board
  • Vegetable knife
  • Measuring cups
  • Measuring spoons
  • Large saucepan
Sauce Ingredients:
Soup Ingredients:
  • 1 tbsp. olive oil
  • 1/2 medium onion, diced
  • 2 stalks of celery, diced
  • 1 large carrot, diced
  • 1 tbsp. all-purpose flour
  • 3 cups chicken broth (use vegetable broth for vegan option)
  • 1 cup Pacific Foods Barista Coconut Milk
  • 1 cup rotini
  • 8 oz. cooked chicken, chopped (use canned chickpeas for a vegan option)
Sauce Instructions:
  1. Remove any seeds from the Belberry Moroccan Preserved Lemons. Keep the peels intact.
Note: If the mixture is too thick try adding a small amount of chicken broth, 1 tsp at a time.
Soup Instructions:
  1. Heat olive oil in a large pot (around 5 quarts) over medium heat. Add onions, celery and carrots. Sauté till soft (around 10 minutes)
  2. Add flour to mixture and stir, coating vegetables. Stir until flour dissolves.
  3. Mix Preserved Lemon Rosemary Sauce into vegetables
  4. Turn stove to medium-high heat. Add Pacific Foods Barista Coconut Milk and broth to the vegetable mixture.
  5. Bring soup to a low boil and reduce heat.
  6. Simmer for 10-15 minutes.
  7. While soup is simmering bring a pot of water to boil and cook rotini. Drain noodles and add to soup.
  8. Add the cooked chicken (or drained chickpeas) to the soup.
  9. Leave the soup on low heat just long enough to heat thorough out.
  10. Serve and Enjoy!