– 500 g boneless, skinless chicken breasts Provides lean protein for a satisfying base

– 1 tsp sweet paprika Adds a mild, smoky sweetness

– 1 tsp dried thyme (plus an additional 1 tsp for the broth) Infuses earthy, aromatic notes

– ½ tsp sea-salt flakes Seasons the chicken and soup base

– ½ tsp cracked black pepper (plus extra for serving) Offers a gentle heat

– 2 tbsp extra-virgin olive oil Used for searing the chicken

– 1 brown onion, finely diced Forms the flavor foundation

– 1 tbsp minced garlic Brings a pungent, aromatic punch

– 1 carrot, finely diced Adds sweetness

– 2 celery stalks, finely diced Contributes a fresh, crisp element

– 2 tbsp unsalted butter Helps create a smooth roux

– ¼ cup (approx 30 g) plain flour Thickens the soup

– 4 cups (approx 1 L) chicken stock Forms the liquid base

– 2 cups (approx 480 ml) water Dilutes the stock

– 1 tsp dried oregano Adds herbal notes

– ¼ tsp cracked black pepper (added to broth) Fine-tunes the seasoning

– 150 g vermicelli egg noodles or angel-hair pasta Provides the noodle element

– 1 zucchini, finely diced Brings in extra veggies

– 1 cup (approx 240 ml) thickened heavy cream Creates the creamy texture

– 1 cup (approx 100 g) grated Parmesan cheese (plus extra for serving) Adds a salty, nutty richness

– 2 tbsp chopped flat-leaf parsley (plus extra for serving) Offers fresh, bright notes

– 2 tbsp freshly squeezed lemon juice Infuses the citrus brightness