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Hearty Lemon Chicken Soup

This lemon-infused chicken soup is simmered slowly to develop deep, comforting flavors while maintaining tender, shredded chicken. Filled with carrots, celery, and fragrant herbs, it offers a bright, warm, and satisfying bowl perfect for chilly days, with a final zing of citrus adding a fresh lift. The final dish features a clear, flavorful broth with tender chicken and colorful vegetables that are just cooked through.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs preferably skinless for a lighter broth
  • 2 cups chopped carrots
  • 2 stalks celery chopped
  • 1 large onion diced
  • 3 cloves garlic minced
  • 6 cups chicken broth low-sodium preferred
  • 1 lemon lemon juiced, plus zest for brightness
  • 1 teaspoon dried thyme
  • 1 bay leaf bay leaf
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • fresh parsley chopped, for garnish

Equipment

  • Large stockpot
  • Sharp chef’s knife
  • Ladle
  • Tongs
  • Measuring spoons and cups

Method
 

  1. Heat a splash of olive oil in a large stockpot over medium heat. Add diced onion and minced garlic, cooking until fragrant and translucent, about 5 minutes.
  2. Add the chicken thighs to the pot, skin-side down if using skinless, and brown for about 8 minutes, turning once until golden and seared on both sides. Remove and set aside.
  3. Pour in the chicken broth and bring to a gentle boil. Return the chicken to the pot along with chopped carrots, celery, thyme, bay leaf, and a pinch of salt and pepper. Reduce heat to a simmer.
  4. Let the soup simmer gently for 45 to 60 minutes until the chicken is tender and falling apart, and the vegetables are just cooked through.
  5. Remove the chicken from the pot, shred it with two forks, and return it to the broth. Discard the bay leaf.
  6. Stir in freshly squeezed lemon juice, lemon zest, and adjust seasoning with salt and pepper to taste. Let sit for 10 minutes to meld flavors.
  7. Garnish with chopped parsley and serve hot, enjoying the bright, comforting flavors with tender chicken and colorful vegetables in a clear, flavorful broth.

Notes

For extra depth, you can roast the chicken thighs before adding to the broth. If you prefer a thicker soup, mash some of the cooked vegetables into the broth for added body.