lemon chicken soup recipe

Lemon chicken soup is a bright, zesty take on a classic comfort dish. I love how a squeeze of lemon can completely change the flavor profile, making it lively and fresh. It’s a recipe I turn to when I want something soothing yet invigorating, especially in the colder months.

Why This Soup Keeps Calling Me Back

The way lemon lifts my spirits and cuts through heaviness, especially on a gray day. It’s quick to throw together but feels like a bright moment in my kitchen. Every spoonful reminds me that a simple ingredient can transform into something lively and comforting.

Breaking Down the Bright Flavors and Heart of the Soup

• Lemon: Bright and zesty, it’s the star of this dish. Use fresh for the best aroma and flavor.
• Chicken: Cooked and shredded, it’s the hearty base that absorbs all the lemony goodness.
• Onion and garlic: Builds a savory, aromatic foundation with a hint of sweetness.
• Broth: Can be chicken or vegetable, acts as the flavorful liquid canvas.
• Herbs: Fresh parsley or dill add a burst of freshness, sprinkled at the end.
• Seasonings: Salt and pepper are your simple, essential balancing acts.
• Olive oil: A splash for sautéing, adds a subtle richness.

Tools and Equipment for Making Lemon Chicken Soup

• Large pot: To cook the soup ingredients evenly.
• Knife and cutting board: For chopping vegetables and shredding chicken.
• Ladle: To serve the soup easily.
• Juicer or reamer: To extract fresh lemon juice.

Step-by-step Guide to Brighten Up Your Chicken Soup

Step 1: Start by gathering your ingredients and prepping your tools.

Step 2: Heat a large pot over medium heat, about 180°C (350°F).

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

Step 4: Add shredded cooked chicken, lemon zest, and broth. Bring to a gentle simmer.

Step 5: Stir in lemon juice, season with salt and pepper, and cook for another 10 minutes.

Step 6: Taste and adjust seasoning, maybe a splash more lemon or salt.

Step 7: Serve hot, garnished with fresh herbs and a squeeze of lemon.

Cooking Checkpoints and Tips for Perfect Lemon Chicken Soup

• Lemon juice: Add at the end to keep the bright flavor intact.
• Soup should be steaming but not boiling vigorously after adding lemon.
• Chicken should be shredded tender, not dry or stringy.
• Herbs should be fresh and fragrant, added just before serving for the best aroma.

Common Mistakes and How to Fix Them

• Adding lemon too early, which can make the soup taste flat.? Add lemon juice at the end to prevent bitterness.
• Boiling lemon juice causes bitterness.? Simmer gently, don’t boil vigorously after adding lemon.
• Using dried herbs, which can dull the freshness.? Use fresh herbs for the best aroma.
• Leaving large chunks that overpower the soup.? Shred chicken finely for a smooth texture.

Lemon Chicken Soup

Lemon chicken soup is a bright, comforting dish featuring shredded cooked chicken simmered in flavorful broth with aromatic onions and garlic. Finished with fresh lemon juice and herbs, it has a vibrant, zesty flavor and a clear, inviting appearance. The soup offers a delicate balance of hearty and refreshing textures, perfect for cozy, invigorating meals.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb cooked chicken breast shredded
• 1 medium onion diced
• 3 cloves garlic minced
• 4 cups broth chicken or vegetable
• 2 tbsp olive oil for sautéing
• 2 pcs lemon for juice and zest
• to taste salt and pepper for seasoning
• 2 tbsp fresh parsley or dill chopped, for garnish

Equipment

• Large pot
• Knife and cutting board
• Ladle
• Juicer or reamer

Method

 

1. Gather all your ingredients and chop the onion and garlic into small, fragrant pieces.
   
2. Heat a large pot over medium heat and pour in the olive oil. Once shimmering, add the diced onion and sauté until translucent and fragrant, about 5 minutes.
   
3. Add the minced garlic to the onions and cook for another minute until it releases a wonderful aroma.
   
4. Pour in the broth and bring it to a gentle simmer. Add the shredded cooked chicken to the pot, stirring to combine and heat through for about 5 minutes.
   
5. While the soup simmers, zest one lemon and set aside. Then, juice both lemons, removing any seeds, and set aside for later.
   
6. Stir the lemon zest into the soup, then add the lemon juice gradually, tasting as you go to achieve your desired brightness. Season with salt and pepper.
   
7. Allow the soup to simmer gently for 10 minutes, ensuring the flavors meld beautifully without boiling vigorously to preserve the lemon’s brightness.
8. Taste the soup and add a little more lemon juice or salt if needed, adjusting to your preference.
9. Serve the soup hot, garnished with freshly chopped parsley or dill for a burst of herbal freshness.

Notes

For a richer flavor, use homemade or high-quality broth. Feel free to add a pinch of red pepper flakes for a subtle heat or a slice of lemon for extra zest.