lemon chicken soup recipe

This lemon chicken soup is my go-to when I need something fast, fresh, and satisfying. It’s a recipe born out of chaos—leftover chicken, a tired fridge, and a craving for bright flavors. The lemon cuts through richness, making each sip feel like a little burst of summer.

Why I keep returning to this recipe

It’s a quick fix that hits all the right notes—bright, soothing, and endlessly adaptable. The lemon’s zing never gets old, especially when paired with tender chicken. It reminds me of lazy Sunday afternoons and fresh spring mornings, making it a dish I crave repeatedly.

Breaking down the bright ingredients

• Lemon juice: Freshly squeezed for bright, zesty flavor that lifts the soup. Skip bottled for pungency.
• Cooked chicken: Shredded and tender, adds heartiness. Use rotisserie or leftover roasted chicken.
• Onions and garlic: Base aromatics; cook until translucent for sweetness and depth.
• Chicken broth: Rich and savory; homemade or store-bought, choose low sodium.
• Fresh herbs: Parsley or cilantro; add at the end for freshness and color.
• Olive oil: For sautéing; enhances the aromatics with fruity notes.
• Salt and pepper: Season to taste for balanced brightness.

Tools & equipment for a smooth cooking ride

• Large soup pot: To simmer all ingredients evenly
• Sharp knife: To chop vegetables and herbs precisely
• Ladle: To serve the hot soup with ease

Step-by-step guide to a bright, soul-warming lemon chicken soup

Step 1: Gather your ingredients and tools before you start. It keeps the flow smooth and avoids frantic rummaging mid-recipe.

Step 2: In a large pot, sauté diced onions and garlic in a splash of olive oil on medium heat until translucent, about 5 minutes. The aroma should be bright and inviting.

Step 3: Add shredded cooked chicken, chicken broth, and a generous squeeze of fresh lemon juice. Bring to a gentle simmer, about 10 minutes, to meld flavors.

Step 4: Taste and adjust salt and lemon. Finish with chopped fresh herbs. Serve hot, with a slice of crusty bread if desired.

Cooking checkpoints to ensure a perfect bowl

• Onions should be translucent and fragrant, not browned.
• The soup should simmer gently, not boil vigorously, to keep flavors delicate.
• Lemon juice should be added gradually, tasting as you go to avoid over-acidifying.

Common pitfalls and how to dodge them

• Too sour or tart flavor.? Add lemon gradually to avoid overpowering the soup.
• Lemon flavor becomes bitter.? Do not boil the soup vigorously after adding lemon.
• Chunks can make the soup feel heavy.? Ensure chicken is shredded finely.
• Underseasoned or overly sour soup.? Taste and adjust seasoning at the end.

Lemon Chicken Soup

This lemon chicken soup features tender shredded chicken simmered in a flavorful broth infused with bright lemon juice and aromatic vegetables. The soup is finished with fresh herbs, resulting in a clear, comforting bowl with a zesty, vibrant flavor and a light, silky texture. Perfect for a quick, satisfying meal that feels both soothing and refreshing.

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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 cups chicken broth low sodium preferred
• 1 cup cooked chicken shredded, rotisserie or leftovers
• 1/4 cup fresh lemon juice about 1-2 lemons
• 2 tablespoons olive oil
• 1 pinch salt to taste
• to taste pepper freshly ground
• 1/4 cup fresh herbs parsley or cilantro, chopped

Equipment

• Large soup pot
• Sharp knife
• Ladle

Method

 

1. Gather all your ingredients and tools before starting to keep everything at your fingertips.
   
2. Heat the olive oil in a large soup pot over medium heat. Add diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
   
3. Add the minced garlic to the pot and cook for another minute, until it becomes fragrant and slightly golden.
   
4. Pour in the chicken broth and bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
   
5. Add the shredded cooked chicken to the broth, stirring to combine and heat through for 3-5 minutes.
   
6. Squeeze the fresh lemon juice into the soup, then stir well. Let it simmer gently for another 2 minutes, tasting and adjusting the lemon for brightness.
   
7. Season the soup with salt and freshly ground pepper to taste, stirring to incorporate the flavors evenly.
8. Sprinkle chopped fresh herbs over the soup for a burst of freshness and vibrant color.
9. Give the soup a final stir, then ladle into bowls for serving. Enjoy while hot, with crusty bread if desired.