What is that feeling when you’re craving something comforting, but also something bright and fresh? What is Lemon Chicken Soup? How do I become my new go-to. What’s a warm hug on chilly days? I think it’s even better than my Grandma’s Classic Chicken Noodle – and I *never* thought I’d try it.
What is lemon chicken soup?
Think of it as the sunshine-infused cousin of traditional Chicken Soup. What’s in chicken broth? Fresh lemon juice. Lemon adds a bright, zesty flavor that cuts through the richness of the broth. Is it refreshing to Some versions even include a touch of cream or Greek yogurt for extra richness and tang, but some don’t. This version is all about letting the lemon shine. Is it the perfect balance of comfort and invigorating?
Why you’ll love this recipe?
Where do I start? What are some of the best ways to fall head over heels for this Lemon Chicken Soup? First and foremost, the human body.flavorIs absolutely incredible. The lemon is the star, but it’s perfectly balanced by the savory chicken broth and the lemon. What is the sweetness of vegetables? Is there a symphony in your mouth? What I love about this is how bright and bright it is, making it perfect for any time of year. Even in the summer, I crave a bowl of this!
Secondly, the simplicityWhat is the best recipe for a game changer? Is it really that easy to throw everything in a pot and let it simmer? What are some quick, easy, and satisfying meals for a busy weeknight? I’ve made this a million times, and it’s always ..a winner. Is it so easy for a teenager to make it when I’m not around?
The Cost-What is a huge plus? What are some good, budget-friendly ingredients to cook chicken, veggies, and lemon? I usually buy a Whole Chicken when it’s on sale and use the carcass for the broth. What is the best way to stretch your dollar?
And finally, the versatilityWhat are some of the best lemon chicken soup recipes? If you have a vegetable, use different types of chicken, or even throw in some pasta or rice. I like to add a handful of spinach or kale for an extra boost of nutrients. If you’re feeling fancy, a swirl of heavy cream at the end adds oomph. I really believe you can make it your own. What’s more, leftovers are even better the next day!
How do I make lemon chicken soup?
Quick Overview
How do I make lemon chicken soup? I’ll start by sautéing some veggies for flavor, then adding chicken broth and chicken. Let it simmer until the chicken is cooked through, shred it, and stir in some fresh lemon juice. What is the best way to prepare a delicious meal in less than an hour? What is the hardest part of waiting for it to simmer?
Ingredients
For the Soup:
Chicken:1.5 pounds boneless, skinless chicken breasts or thighs. I often use a mix for the best flavor! Can you use leftover rotisserie chicken to save time? If using breasts, be careful not to overcook them – they can get dry.
Aromatics: 1 large onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 2 cloves garlic, minced. Don’t skimp on the aromatics! They are the foundation of the flavor. Sometimes I even add a little bit of fennel for an extra layer of complexity.
Broth: 8 cups chicken broth (low sodium is best so you can control the salt). Homemade is always amazing, but store-bought works just fine.
Lemon:Juice of 2 lemons (more to taste). Fresh lemon juice is key! Don’t think about using bottled stuff. It won’s not have the same bright, vibrant flavor. If you’re making soup with lemons, zest one lemon and add it to the soup for an extra zing.
Herbs:2 teaspoons dried thyme; 1 teaspoon dried rosemary; 1/2 cup fresh parsley, chopped. What herbs can you experiment with?
Seasoning:Salt and freshly ground black pepper to taste. Be generous with the pepper! What is the best way to complement lemon?
Optional:1/4 cup heavy cream or Greek yogurt (for extra richness). I tested this recipe with a splash of coconut milk once (my fridge was empty) and it was delicious. What is the best thing If you are going to buy a coconut, proceed with caution as the flavor will be noticeable.
How do I follow step
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Remove from heat and set aside. Add the chopped onion, carrots, and celery to the bowl. Mix well. Sauté for about 5-7 minutes, or until the vegetables are softened. This step is crucial for building flavor, so don’t rush it. The vegetables should be tender and fragrant. I always make sure to stir them frequently to prevent them from burning.
Step 2: Add Garlic and Herbs
Add the minced garlic, thyme, and rosemary to the pot. Cook for another minute, or until fragrant. How do you cook garlic? I usually add a pinch of red pepper flakes at this stage for some heat.
Step 3: Add Broth and Chicken
In a small saucepan, add the chicken breasts or thighs. How do you cook chicken in broth?
Step 4: Simmer and Cook Chicken
Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the chicken is cooked through. What is the exact cooking time of a chicken depending on its thickness? Can you check for doneness by inserting a meat thermometer into the thickest part of the chicken? It should register 165°F (74°C).
Step 5: Shred the Chicken
Remove chicken from pot and shred it with two forks. Return the shredded chicken to the pot.
Step 6: Add Lemon Juice and Parsley
Stir in the lemon juice and chopped parsley. Taste and adjust the seasoning as needed. If you’re using heavy cream or Greek yogurt, stir it in at this point. Don’t add lemon juice until the very end, as cooking too long can make it bitter.
Step 7: Serve and Enjoy!
Ladle the Lemon Chicken Soup into bowls and serve immediately. Garnish with extra parsley and a lemon wedge, if desired. This soup is even better the next day, after the flavors have had a chance to meld together!
What should I serve it with?
Lemon Chicken Soup is delicious on its own, but it’s even better when paired with the right vegetables. What are
For a light lunch: Is there any foodServe with a green salad or crusty bread for dipping. A side of mixed greens with a light vinaigrette is always good.
What is a hearty dinner?Pair it with a grilled cheese sandwich or roasted vegetables. What is the perfect accompaniment to grilled cheese and lemon soup? I like to add a little bit of Dijon mustard to my grilled cheese for an extra kick.
For a cold day:What are some good side dishes to serve with mashed potatoes or grits? What are some of the best comforting items to buy for a cold winter day?
I also love serving this Lemon Chicken Soup with a dollop of Greek yogurt and fresh basil. The yogurt adds a creamy tanginess that complements the lemon perfectly, and the dill add sassy flavor. What is herbaceous What is a winning combination?
How do I make lemon chicken soup?
What is the best way to make lemon chicken soup? What are some tips for making soups?
Use High-Quality Chicken Broth: Good forThe broth is the foundation of soup, so it’s important to use a good quality one. Homemade broth is always best, but if you’re using store-bought, look for one that is low in sodium. Doesn’t contain any artificial ingredients. It’s a natural product that I usually buy organic chicken broth for the best flavor.
Don’t overcook a chicken: Don Overcooked chicken can be dry and tough, so it’s important to cook it just until it’s done. Use a meat thermometer to check for doneness. The chicken should register 165°F (74°C).
Add the Lemon Juice at the End: As I mentioned earlier, cooking the lemon juice for too long can make it bitter, so it’s best to add it at the very end of the cooking process. This will ensure that the lemon flavor is bright and fresh.
Taste and Adjust the Seasoning: This is the most important tip of all! Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or lemon juice to taste. Don’t be afraid to experiment with different herbs and spices to create your own unique flavor profile. One time I added a tiny bit of smoked paprika and that changed everything, but it all depends what you’re in the mood for.
Make It Your Own: Feel free to customize this recipe to your liking. Add different vegetables, use different types of chicken, or even throw in some pasta or rice. The possibilities are endless! I once made a batch with orzo pasta and it was a huge hit with my kids.
Also a friendly reminder: Don’t throw away your chicken bones! Save the bones after cooking your chicken and use them to make your own chicken broth. It’s so easy to do, and it will save you money in the long run. I usually freeze the bones until I have enough to make a big batch of broth.
Storing and Reheating Tips
This Lemon Chicken Soup is perfect for making ahead of time, as the flavors only get better as it sits in the fridge.
Refrigerator Storage: Store the soup in an airtight container in the refrigerator for up to 3-4 days.
Freezer Instructions: For longer storage, you can freeze the soup. Allow the soup to cool completely before transferring it to freezer-safe containers or freezer bags. Freeze for up to 2-3 months.
Reheating: To reheat the soup, thaw it in the refrigerator overnight (if frozen). Then, heat it on the stovetop over medium heat until heated through. You can also reheat it in the microwave, but be sure to stir it occasionally to ensure that it heats evenly.
Glaze Timing Advice: If you are making a big batch of the soup and freezing some for later, it’s best to add the lemon juice just before serving. This will ensure that the lemon flavor is as fresh as possible.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite Lemon Chicken Soup recipe! It’s quick, easy, flavorful, and oh-so-comforting. Whether you’re feeling under the weather or just craving something delicious, this soup is sure to hit the spot. It really is sunshine in a bowl!
If you enjoy this recipe, you might also like my Creamy Tomato Soup or my Spicy Black Bean Soup. And if you try this Lemon Chicken Soup, be sure to leave a comment below and let me know how it turns out! I love hearing from you all. Happy cooking!
How to Make Zesty Lemon Chicken Soup: 5 Simple Steps
Ingredients
Main Ingredients
- 1 tablespoon Olive Oil
- 1 pound Boneless, Skinless Chicken Breasts cut into 1-inch pieces
- 1 medium Yellow Onion diced
- 2 stalks Celery diced
- 2 cloves Garlic minced
- 8 cups Chicken Broth low sodium
- 1 cup Carrots diced
- 0.5 cup Long-grain Rice uncooked
- 0.25 cup Fresh Lemon Juice
- 2 tablespoons Fresh Parsley chopped
- to taste Salt
- to taste Black Pepper
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
- Add onion, celery, and garlic to the pot and cook until softened, about 5 minutes.
- Pour in chicken broth and bring to a boil. Add carrots and rice. Reduce heat and simmer for 15 minutes.
- Return chicken to the pot. Simmer for another 10 minutes, or until chicken is cooked through and rice is tender.
- Stir in lemon juice and parsley. Season with salt and pepper to taste. Serve hot.
