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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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.