Lemon Chicken Soup

Why You’ll Love This Recipe

This lemon chicken soup is both comforting and refreshing. The lemon adds a burst of brightness that balances the savory broth, while the chicken and vegetables make it filling and wholesome. It’s easy to prepare, can be made ahead, and works well as a light dinner or a starter for a larger meal. Plus, it’s versatile enough to adapt with pasta, rice, or grains.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken breasts or thighs (boneless and skinless)

• Olive oil

• Onion, diced

• Carrots, sliced

• Celery, sliced

• Garlic, minced

• Chicken broth

• Fresh lemon juice

• Lemon zest

• Uncooked rice, orzo pasta, or couscous (optional)

• Fresh dill or parsley, chopped

• Salt and black pepper

• Bay leaf

Directions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened.

2. Stir in garlic and cook for 1 minute until fragrant.

3. Add chicken, broth, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 20–25 minutes.

4. Remove chicken, shred it with two forks, and return to the pot.

5. Stir in rice, orzo, or couscous if using, and cook until tender.

6. Add lemon juice, lemon zest, and fresh dill or parsley. Adjust seasoning to taste.

7. Serve warm with extra lemon wedges on the side.

Servings and timing

This recipe serves 6 people. Total time is about 40 minutes, with 10 minutes of prep and 30 minutes of cooking.

Variations

• Add spinach or kale for extra greens.

• Use quinoa instead of rice or pasta for a protein boost.

• Stir in a splash of cream or coconut milk for a creamy version.

• Add ginger for extra warmth and depth of flavor.

• Use rotisserie chicken to save time.

Storage/Reheating

Store soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 2 months. Reheat gently on the stovetop or in the microwave. If the soup thickens in the fridge, add a splash of broth or water when reheating.

FAQs

Can I use pre-cooked chicken?

Yes, rotisserie or leftover chicken works great—just add it at the end to avoid overcooking.

Can I make this soup in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4 hours, adding lemon juice and herbs just before serving.

What type of rice works best?

Long-grain white rice, jasmine, or basmati are good options. Brown rice also works but requires a longer cooking time.

Can I make this soup gluten-free?

Yes, just use rice or quinoa instead of pasta.

How much lemon should I add?

Start with the juice of one lemon and adjust to taste. Some people prefer more zing.

Can I make this soup creamy?

Yes, stir in a little heavy cream, half-and-half, or coconut milk at the end.

Can I add more vegetables?

Absolutely—zucchini, peas, or spinach make great additions.

Can I freeze lemon chicken soup?

Yes, freeze without pasta or rice to prevent them from getting mushy. Add those fresh when reheating.

How do I keep the chicken tender?

Simmer gently and avoid overcooking. Using thighs instead of breasts will also keep the chicken moist.

Can I make it vegetarian?

Yes, substitute chickpeas or white beans for chicken and use vegetable broth instead of chicken broth.

Conclusion

Lemon chicken soup is a comforting, nourishing dish with a refreshing citrus twist. It’s hearty enough for a meal yet light and vibrant, making it perfect year-round. Whether served on its own or with bread on the side, this soup is a flavorful way to bring warmth and brightness to the table.

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