Quick & Easy Creamy Lemon Chicken Noodle Soup

Ingredients

• 500 g (1 lb 2 oz) boneless, skinless chicken breasts, cut in half horizontally
• 1 tsp sweet paprika
• 1 tsp dried thyme
• ½ tsp sea salt flakes
• ½ tsp cracked black pepper
• 2 tbsp extra-virgin olive oil
• 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 oregano
• ¼ tsp cracked black pepper, plus extra to serve
• 150 g (5½ 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 cheese, plus extra to serve
• 2 tbsp freshly chopped flat-leaf (Italian) parsley, plus extra to serve
• 2 tbsp freshly squeezed lemon juice