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 bright and nourishing lemon chicken soup combines tender chicken thighs with fresh lemon zest and juice, simmered with aromatic vegetables and herbs. The final dish features a clear, flavorful broth with tender chicken pieces and colorful carrots, finished with a burst of citrus brightness. It’s a comforting yet vibrant bowl perfect for any day.

Print Recipe Pin Recipe

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 Notes

Ingredients

  

• 4 pieces chicken thighs boneless, skinless
• 4 cups chicken stock preferably homemade or good quality store-bought
• 2 medium onions diced
• 2 medium carrots sliced thin
• 3 cloves garlic minced
• 1 zest lemon fresh, grated
• 1/4 cup lemon juice freshly squeezed
• 2 tablespoons olive oil for sautéing
• 2 tablespoons fresh herbs parsley or dill, chopped
• to taste salt and pepper

Equipment

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

Method

 

1. Pour chicken stock into a large pot and bring to a gentle simmer over medium heat. Add diced onions and minced garlic, cooking until fragrant and translucent, about 5 minutes.
   
2. While the broth simmers, season the chicken thighs with salt and pepper, then add them to the pot. Let them cook gently for about 15 minutes until tender and cooked through.
   
3. In a separate pan, heat olive oil over medium heat. Add sliced carrots and cook until they soften and become slightly caramelized, about 8 minutes. Stir occasionally to prevent sticking.
   
4. Remove the chicken from the broth, shred or cut into bite-sized pieces, and set aside. Discard any bones if present.
   
5. Add the sautéed carrots to the simmering broth, along with lemon zest. Let everything cook together for another 10 minutes, allowing flavors to meld.
   
6. Stir in lemon juice and chopped herbs, then return the cooked chicken to the pot. Warm everything through for 2-3 minutes, tasting and adjusting seasoning with salt and pepper as needed.
   
7. Serve the soup hot in bowls, garnished with extra herbs if desired, and enjoy the vibrant, comforting flavors.

Notes

For extra brightness, add a squeeze of fresh lemon just before serving. This soup keeps well in the fridge for up to 2 days and tastes even better the next day as flavors meld.