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 bright and comforting broth featuring tender slices of chicken, aromatic herbs, and a zesty punch of fresh lemon. The soup is finished with a flavorful combination of sautéed onions, garlic, and herbs, resulting in a clear, vibrant dish with a lively citrus aroma and tender chicken textures. It’s perfect for chilly days or when you need a quick, uplifting meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 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 sliced thin
• 4 cups chicken broth preferably low-sodium
• 2 lemons zested and juiced
• 2 tablespoons olive oil
• 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. Gather your ingredients and equipment — you’ll need a large heavy-bottomed pot, measuring tools, and your knife and cutting board.
   
2. Heat the olive oil in the pot over medium heat until it shimmers and begins to smell fragrant, about 1 minute.
   
3. Add the diced onion to the pot and sauté until it becomes translucent and soft, about 5 minutes. You should hear a gentle sizzle and see the onion turn a light golden color.
   
4. Stir in the minced garlic and cook for another 30 seconds until fragrant, making sure it doesn’t brown too much.
   
5. Add the sliced chicken breasts to the pot and cook until they develop a light golden color, about 7 minutes, stirring occasionally. The chicken should be mostly cooked through and tender.
   
6. Pour in the chicken broth, bringing the mixture to a gentle simmer. Reduce the heat slightly and let it bubble softly for about 10 minutes, allowing flavors to meld and chicken to finish cooking.
7. While the soup simmers, zest both lemons with a microplane or fine grater, then juice them, measuring out about 2 tablespoons of lemon juice.
8. Stir the lemon juice, lemon zest, chopped parsley, and thyme into the broth. Let everything simmer together for another 5 minutes, enhancing the bright, citrusy aroma.
9. Taste the soup and season with salt and freshly ground pepper as needed, balancing the flavors.
10. Turn off the heat and let the soup rest for a few minutes, allowing the flavors to settle and develop further.
11. Serve your lemon chicken soup hot, garnished with extra parsley if desired, and enjoy the lively, comforting flavors of this bright broth.