lemon chicken soup recipe

This lemon chicken soup came about after a long week of craving something nourishing but with a zing. I wanted the kind of meal that warms your hands and clears your head, with a little unexpected brightness. It’s a humble dish, but the lemon makes it feel like a celebration in a bowl. It’s become my go-to when I need comfort and a bit of cheer.

Why I Keep Returning to This Lemon Chicken Soup

It’s a reminder that simplicity can be extraordinary. The vibrant lemon lifts my spirits, especially on grey days. Plus, it’s quick enough for a weekday and soothing enough for weekends. Every bowl feels like a small celebration, a moment to savor.

Breaking Down the Bright Flavors and Simple Staples

• Chicken thighs: I like them for their juiciness, but breasts work too if you prefer leaner meat. They hold up well in simmered dishes.: They bring a tender, savory bite that balances the citrus and herbs.
• Lemon: I use fresh, bright, and zingy lemon juice and zest. It’s the star, so don’t skimp.: The zest adds a fragrant citrus aroma, while the juice cuts through richness.
• Carrots: Sweet and slightly earthy, they add texture and color. Slice thin for quick cooking.: They soften beautifully, soaking up the broth’s flavors.
• Onions & garlic: Aromatic base that deepens the soup’s flavor. Sauté until golden.: Builds a warm, savory foundation with a hint of sweetness.
• Fresh herbs: Parsley or dill, chopped finely. Adds a fresh, herbal lift.: Brightens the bowl and complements the lemon’s zing.
• Chicken stock: Use homemade or good quality store-bought. It’s the backbone.: Rich, savory, and essential for depth.
• Seasonings: Salt, pepper, optional chili flakes for heat.: Simple, but crucial for bringing everything into balance.

Tools and Equipment for a Smooth Soup-Making Experience

• Large pot: To simmer the broth and cook the chicken evenly.
• Sharp knife: For chopping vegetables and chicken.
• Wooden spoon: Stirring the soup without scratching your pot.
• Juicer or muddler: To extract the maximum lemon juice without seeds.
• Ladle: To serve the soup neatly and hot.

Step-by-Step Guide to Brighten Your Soup

Step 1: Start with a good chicken stock, simmering with onions and garlic for 30 minutes to build a rich base.

Step 2: While the broth simmers, prep your chicken – I prefer thighs, juicy and forgiving, cut into bite-sized pieces.

Step 3: In a separate pan, sauté diced onions and carrots until they’re soft and sweet, about 8 minutes.

Step 4: Add the chicken to the pot, along with lemon zest and a splash of juice, cooking just until chicken is tender, about 10 minutes.

Step 5: Season with salt, pepper, and a handful of fresh herbs; the lemon brightens every spoonful.

Cooking Checkpoints and Tips to Keep in Mind

• Ensure the broth is gently simmering; boiling too hard can cloud the stock.
• Chicken should be just cooked through; overcooking makes it tough.
• Lemon juice added at the end keeps the bright flavor lively and fresh.
• Adjust seasoning after the chicken is cooked; flavors meld differently as it rests.

Common Mistakes and How to Avoid Them

• Boiling the broth hard, which clouds it.? Use medium heat to simmer, not boil, to keep the broth clear.
• Adding lemon too early, which can make the chicken tough.? Add lemon juice after cooking, not during, to retain brightness.
• Over-salting early, which can be hard to fix.? Taste and adjust seasoning at the end.
• Overcooked chicken turning dry and bland.? Avoid overcooking the chicken; aim for just cooked through.

Lemon Chicken Soup

This lemon chicken soup features tender pieces of chicken simmered in a flavorful broth infused with fresh lemon zest and juice. Carrots, onions, and garlic build a warm, aromatic base, while herbs add a bright, herbal lift. The final dish has a clear, comforting broth with juicy chicken and vibrant citrus notes, finished with fresh herbs for a lively touch.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken thighs boneless and skinless, cut into bite-sized pieces
• 4 carrots thinly sliced
• 1 large onion diced
• 3 cloves garlic minced
• 6 cups chicken stock preferably homemade or good quality store-bought
• 2 medium lemons zest and juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• A handful fresh parsley or dill chopped, for garnish

Equipment

• Large pot
• Sharp knife
• Wooden spoon
• Juicer or muddler
• Ladle

Method

 

1. Start by heating olive oil in a large pot over medium heat. Sauté diced onions and sliced carrots until they’re soft and fragrant, about 8 minutes, until the onions turn translucent and the carrots begin to caramelize slightly.
   
2. Add the minced garlic to the pot and cook for another minute until it’s fragrant and slightly golden, stirring constantly to prevent burning.
   
3. Pour in the chicken stock and bring it to a gentle simmer. As it heats, add the chicken pieces, stirring to distribute evenly. Let the soup simmer gently for about 15 minutes, or until the chicken is cooked through and tender.
   
4. While the soup cooks, zest both lemons and juice one of them. Set the lemon zest aside for later. Using a juicer or muddler, extract the maximum juice from the lemons without seeds.
5. Add the lemon zest and half of the lemon juice to the soup, stirring well. Continue simmering for another 5 minutes to let the flavors meld, then taste and adjust seasoning with salt and pepper.
6. Finish by stirring in the remaining lemon juice for brightness, and sprinkle with chopped fresh herbs for a fresh herbal note.
7. Serve the soup hot, ladled into bowls, garnished with extra herbs if desired. The broth should be clear, bright, and fragrant, with tender chicken and vegetables floating invitingly.