Okay, friends, let me tell you about this Lemon Chicken Soup. It’s not just any chicken soup; it’s like chicken noodle soup’s brighter, zippier cousin. Imagine a warm, comforting hug in a bowl, but with a burst of lemony sunshine that wakes up your taste buds. I swear, whenever I’m feeling under the weather or just need a little pick-me-up, this soup is my absolute go-to. It’s ridiculously easy to make, and the flavor is just… *chef’s kiss*. Honestly, I think it’s even easier to whip up than a classic chicken noodle, and it’s definitely more exciting! You absolutely have to try this, and I promise, you’ll be hooked!
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What is lemon chicken soup?
Lemon Chicken Soup is essentially a chicken soup that’s taken a trip to the Mediterranean and come back refreshed and revitalized! It’s got all the comforting elements of traditional chicken soup – tender chicken, flavorful broth, and nourishing veggies – but the addition of lemon juice and zest gives it a bright, tangy flavor that’s just irresistible. Think of it as sunshine in a bowl, perfect for chasing away the blues or soothing a sore throat. Some variations even include a touch of creaminess, either from a swirl of Greek yogurt or a bit of heavy cream, which adds a luxurious richness that complements the lemon beautifully. It’s the perfect balance of savory, tangy, and comforting. It really is one of my favorites to make on a dreary day.
Why you will love this recipe?
Where do I even begin? This Lemon Chicken Soup is a weeknight wonder! What I love most is how quickly it comes together. You can have a steaming bowl of deliciousness on the table in under an hour, which is a lifesaver on those busy evenings when you just don’t have the energy to spend hours in the kitchen. Plus, it’s incredibly budget-friendly. Chicken, veggies, and a lemon – these are staples you probably already have on hand.
But the real magic is in the flavor. The lemon brightens everything up, cutting through the richness of the chicken and adding a layer of complexity that’s just divine. It’s also incredibly versatile. I’ve made it with rotisserie chicken for an even quicker meal, and I’ve also added different veggies depending on what I have in the fridge. Sometimes I throw in some spinach or kale for extra nutrients. It always turns out amazing! Honestly, this recipe is my secret weapon for getting a healthy and flavorful meal on the table without any fuss. It’s tastier than anything you can get at the store, believe me. And it’s SO much better for you.
How do I make lemon chicken soup?
Quick Overview
What is the best way to make Lemon Chicken Soup? What are some good ways to cook onion, carrot, and celery (the holy trinity of vegetables)? ) Then, you’ll add chicken broth, shredded chicken, and your favorite veggies. The star of the show is the lemon, of course, which you’ll add towards the end to preserve its flavor. Some people like to add a touch of orzo pasta or rice for extra heartiness, but it’s totally vegan. What is the best part? All of this comes together in one pot, which means fewer dishes to wash! How do you cook a chicken?
Ingredients
For the Aromatic Base:
* 1 tablespoon olive oil – This helps sauté the veggies and adds a nice flavor base.
* 1 medium yellow onion, chopped – Yellow onion is my go-to for soups, as it becomes sweet and mellow when cooked.
* 2 carrots, peeled and chopped – Carrots add sweetness and a vibrant color.
* 2 celery stalks, chopped – Celery adds a savory depth of flavor.
* 2 cloves garlic, minced – I always use fresh garlic for the best flavor!
For the Heart of Soup:
* 6 cups chicken broth – Use good-quality chicken broth for the best flavor. Low-sodium is a good option so you can control the salt level.
* 1.5 cups cooked chicken, shredded – Rotisserie chicken is a great shortcut, or you can cook your own chicken breasts.
* 1 cup orzo pasta (optional) – Orzo adds a nice texture and makes the soup more filling. But you can totally skip this if you prefer.
* 1 teaspoon dried thyme – Thyme adds an earthy, savory note. You can use fresh thyme if you have it (about 1 tablespoon).
For the lemon zing:
* Juice and zest of 1 large lemon – Fresh lemon is key! Don’t skimp on the zest, as it adds so much flavor.
* Salt and black pepper to taste – Season generously to bring out the flavors.
Optional Creaminess:
* 1/4 cup Greek yogurt or heavy cream (optional) – This adds a luxurious richness. I usually use Greek yogurt for a slightly tangy flavor and healthier option.
What are the steps for
Step 1: Sauté the Aromatics
In a Dutch oven, heat olive oil over medium heat. Add salt and pepper to taste. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. You want them to be tender and fragrant – that’s when you know they’re ready.
Step 2: Add Garlic and Thyme
Add the minced garlic and dried thyme and cook for another minute, until fragrant. How do you cook garlic? Stir constantly to ensure even cooking and prevent sticking.
Step 3: Pour in the Broth
Pour in the chicken broth and bring to a simmer. If you’re using orzo pasta, add it now. Simmer for about 8-10 minutes, or until the orzo is cooked through. Give it a taste and add salt and pepper as needed. Don’t be afraid to be generous with the seasoning – it really makes a difference!
Step 4: Add Chicken and Lemon
Stir in the shredded chicken, lemon juice, and lemon zest. Heat through for another minute or two. Be sure to remove the pot from heat when adding the lemon to preserve that zesty taste, otherwise you’ll lose the lemon flavor.
Step 5: Optional Creaminess
If you’re using Greek yogurt or heavy cream, stir it in gently just before serving. Don’t boil the soup after adding the yogurt or cream, as it can curdle. I find that stirring in a little bit of the warm broth into the yogurt before adding the yogurt to the soup can help prevent curdling.
Step 6: Serve and Enjoy
Ladle the Lemon Chicken Soup into bowls and serve immediately. Garnish with fresh parsley or dill, if desired. A sprinkle of red pepper flakes adds a nice kick, too! Serve with crusty bread for dipping, and get ready to enjoy a bowl of pure comfort.
What should I serve it with?
Lemon Chicken Soup is delicious on its own, but it’s even better with the right accompaniments! Here are a few of my favorite ways to serve it:
For a light lunch: What is the best thing Pair it with a simple green salad with a lemon vinaigrette. The bright flavors complement each other perfectly.
What is a hearty dinner?Serve with crusty bread or grilled cheese sandwiches for dipping. What is a good loaf of sourdough?
For a Cozy Night In:Serve with roasted vegetables, like broccoli or Brussels sprouts. The warmth and comfort of the soup pair perfectly with the roasted veggies.
For a Crowd: Serve it in a bread bowl for a fun and festive presentation. This is always a hit at parties!
My family loves it with a dollop of pesto on top. What are some of the best basil and pine nuts? What are your favorite pairings?
How do I make lemon chicken soup?
I’ve been making this lemon chicken soup for years, and I have learned a few tricks. How do I make my life perfect?
What is the best quality broncho The broth is the foundation of the soup, so make sure to use a good-quality one. Homemade is always best, but if you’re using store-bought, opt for low-sodium so you can control the salt level.
Don’t Overcook the Chicken: Overcooked chicken can be dry and tough. If you’re cooking your own chicken breasts, poach them gently until they’re just cooked through. They’ll continue to cook in the soup, so don’t overdo it. I always shred the chicken while it’s still warm – it’s so much easier!
Add the Lemon at the End: Lemon juice and zest are delicate and can lose their flavor if cooked for too long. Add them at the very end, just before serving, to preserve their bright, tangy flavor. I also like to use a microplane to zest the lemon – it gives you the finest zest and the most flavor.
Don’t Boil After Adding Yogurt or Cream: If you’re adding Greek yogurt or heavy cream, don’t boil the soup after adding it, as it can curdle. Stir it in gently just before serving.
Taste and Adjust: The most important tip of all! Taste the soup throughout the cooking process and adjust the seasonings to your liking. Don’t be afraid to add more salt, pepper, or lemon juice if needed.
Add a Pinch of Red Pepper Flakes: For a little kick, add a pinch of red pepper flakes to the soup while it’s simmering. It adds a subtle heat that’s really delicious.
I’ve learned that adding a bay leaf to the soup while it simmers really elevates the flavor. Just remember to remove it before serving!
Storing and Reheating Tips
This Lemon Chicken Soup is even better the next day, as the flavors have had time to meld together! Here’s how to store and reheat it properly:
Refrigerator Storage: Store the soup in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool completely before refrigerating.
Freezer Instructions: For longer storage, you can freeze the soup for up to 2-3 months. Let it cool completely, then transfer it to freezer-safe containers or zip-top bags. Be sure to leave some room at the top of the container, as the soup will expand when frozen. Thaw it in the refrigerator overnight before reheating.
Reheating: Reheat the soup in a pot over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in a microwave-safe bowl. If the soup has thickened too much, add a little bit of chicken broth or water to thin it out.
Glaze Timing Advice: N/A (no glaze in this recipe)
I’ve found that if I’m planning to freeze the soup, I wait to add the lemon juice and zest until after it’s been thawed and reheated. This helps preserve the bright lemon flavor.
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to Lemon Chicken Soup recipe! It’s comforting, flavorful, and incredibly easy to make, making it perfect for busy weeknights or cozy weekends. This isn’t just a recipe; it’s a bowl full of memories and sunshine. The bright flavors always remind me of my grandmother, who used to make a similar soup for us when we were feeling under the weather. If you love this recipe, you might also enjoy my Creamy Tomato Soup or my Spicy Black Bean Soup – both are equally delicious and easy to make. I can’t wait to hear how yours turns out! Be sure to leave a comment below and let me know if you try it, and don’t forget to rate the recipe. Happy cooking!
Lemon Chicken Soup
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 8 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 0.5 cup chopped onion
- 2 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preparation Steps
- In a large pot, combine chicken broth, carrots, celery, and onion. Bring to a boil.
- Add chicken breasts and simmer for 15-20 minutes, or until chicken is cooked through.
- Remove chicken from pot and shred. Return shredded chicken to the pot.
- Stir in lemon juice, salt, and pepper. Heat through.
- Serve hot.
