lemon chicken soup recipe

Lemon chicken soup is a recipe I keep coming back to when I need comfort that’s also lively. Its bright, citrusy punch cuts through the heaviness of colder days and brings a fresh perspective to a simple broth. I love how it’s honest and straightforward, but the lemon makes it feel alive.

Why I Keep Coming Back to This Soup

It’s a reminder that simple ingredients, when combined with care, can lift spirits. The zing of lemon and tender chicken feel like a small celebration in a bowl—perfect for chilly days or when I need a quick pick-me-up.

Deep Dive into the Bright Flavors

• Lemon: Gives a zesty, fresh punch that lifts the entire dish. Use fresh for best aroma.
• Chicken broth: The base that carries all flavors. Opt for low-sodium to control salt.
• Chicken: Boneless, skinless breasts or thighs, sliced thin for quick cooking.
• Herbs (parsley, thyme): Add fresh, herbal notes that complement the lemon’s brightness.
• Garlic & onions: Builds a savory, aromatic foundation.
• Lemon zest: Intensifies lemon flavor and adds a fragrant citrus aroma.
• Olive oil: For sautéing, adds a fruity richness.

Tools & Equipment for a Bright Soup

• Large heavy-bottomed pot: To evenly distribute heat and prevent scorching.
• Ladle: For serving and testing the soup’s texture.
• Microplane or fine grater: To zest the lemon finely.
• Measuring spoons and cups: To accurately measure lemon juice and broth.
• Knife and cutting board: For chopping herbs, chicken, and vegetables.

Step-by-Step Guide to Brighten Your Soup

Step 1: Gather your ingredients and equipment.

Step 2: Heat a large pot over medium heat, about 160°C (320°F).

Step 3: Sauté diced onions and garlic until fragrant and translucent, about 5 minutes.

Step 4: Add chopped chicken and cook until lightly browned, about 7 minutes.

Step 5: Pour in chicken broth, bring to a gentle simmer, about 10 minutes.

Step 6: Stir in lemon juice, zest, and herbs. Simmer another 5 minutes.

Step 7: Taste and adjust seasoning with salt and pepper.

Step 8: Let the soup rest for 5 minutes before serving for flavors to meld.

Cooking Checkpoints & Tips

• Soup should simmer gently, not boil vigorously, to keep the chicken tender.
• Lemon juice added too early can dull the brightness, so add at the end.
• Chicken should be cooked through, with no pink remaining.
• The broth should be clear, not cloudy, indicating gentle simmering.

Common Mistakes & How to Fix Them

• Adding lemon too early, which dulls the flavor.? Add lemon juice at the end to keep the brightness.
• Boiling the broth hard, making it cloudy and tough.? Simmer gently, not boil vigorously.
• Overcooking chicken, causing dryness.? Check chicken for doneness.
• Oversalting or under-seasoning.? Taste before serving.

Lemon Chicken Soup

Lemon chicken soup is a vibrant, comforting broth featuring tender sliced chicken, aromatic herbs, and a bright citrus punch from fresh lemon juice and zest. The soup is simmered gently to develop a clear, flavorful broth with a lively aroma, finished with fresh herbs for a fragrant touch. Its light, zesty profile makes it perfect for chilly days or when you need a quick, uplifting meal.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 medium onion diced
• 3 cloves garlic minced
• 2 boneless, skinless chicken breasts or thighs sliced thin
• 4 cups chicken broth low-sodium preferred
• 2 tablespoons olive oil
• 1 lemon zested and juiced
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice freshly squeezed
• 2 tablespoons fresh parsley chopped
• 1 teaspoon fresh thyme chopped
• Salt and pepper to taste

Equipment

• Large heavy-bottomed pot
• Ladle
• Microplane or fine grater
• Measuring spoons and cups
• Knife and cutting board

Method

 

1. Heat a large heavy-bottomed pot over medium heat and add olive oil. Once shimmering, add diced onions and minced garlic, sautéing until fragrant and translucent, about 5 minutes.
   
2. Add sliced chicken to the pot and cook until lightly browned, about 7 minutes, stirring occasionally to ensure even cooking.
   
3. Pour in chicken broth, then bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes, letting the flavors meld and the chicken stay tender.
   
4. While the soup simmers, zest the lemon using a microplane and juice the lemon to extract about 2 tablespoons of fresh lemon juice.
   
5. Stir in the lemon zest, lemon juice, chopped parsley, and thyme into the soup. Continue simmering for another 5 minutes to allow the flavors to infuse.
   
6. Taste the broth and adjust seasoning with salt and pepper as needed. Remove from heat once flavors are balanced.
7. Let the soup rest for a couple of minutes to allow flavors to settle before serving.
8. Serve hot, garnished with extra chopped parsley if desired, enjoying the bright, comforting flavors with tender chicken and a clear, citrusy broth.