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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
Cook Time 20 minutes
Total Time 30 minutes
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.