Lemon Chicken Soup
A light and refreshing lemon chicken soup with tender shredded chicken, fresh lemon juice, and aromatic herbs. Perfect for a comforting yet bright meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 6 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken breasts
- 1 lemon zest
- 0.25 cup juice of 2 lemons
- 1 cup diced carrots
- 1 cup sliced celery
- 0.5 cup chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes optional
- 1 tablespoon cornstarch mixed with 2 tablespoons water optional, for thickening
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until fragrant and softened, about 5 minutes.
- Add chicken broth, carrots, and celery to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add chicken breasts to the soup. Cover and cook for 15–20 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove chicken from the pot and shred it using two forks. Return shredded chicken to the soup.
- Stir in lemon zest, lemon juice, parsley, salt, black pepper, and red pepper flakes (if using). For a thicker consistency, add the cornstarch slurry and simmer for 2–3 minutes.
- Taste and adjust seasoning as needed. Serve hot, garnished with additional parsley if desired.
Notes
Perfect for a light lunch or dinner—bright, healthy, and full of flavor!