Go Back

Bright Lemon Chicken Soup

This chicken soup features a clear, flavorful broth infused with aromatics, shredded cooked chicken, and fresh vegetables. The final dish has a comforting, brothy texture with vibrant citrus notes that lift the flavors, garnished with herbs and a squeeze of lemon for brightness.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 carrots carrots chopped
  • 2 stalks celery chopped
  • 4 cups chicken broth full-bodied flavor
  • 2 cups cooked chicken shredded
  • 1 lemon lemon juiced, plus extra for serving
  • 2 tablespoons fresh herbs parsley and thyme, chopped
  • to taste salt and pepper

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Cutting board
  • Ladle
  • Measuring spoons and cups

Method
 

  1. Heat the olive oil in a large heavy-bottomed pot over medium heat. Add diced onions and minced garlic, sautéing until the onions become translucent and fragrant, about 5 minutes.
  2. Add chopped carrots and celery to the pot, cooking for another 5 minutes until they start to soften and release their aroma, with vegetables slightly tender but still vibrant.
  3. Pour in the chicken broth, bringing it to a gentle simmer. Once bubbling, add the shredded cooked chicken and chopped herbs, stirring to combine.
  4. Reduce the heat to low and let the soup simmer gently for about 20-30 minutes, allowing the flavors to meld and vegetables to become tender.
  5. Squeeze the juice of one lemon into the broth, stirring well. Taste the soup and adjust seasoning with salt, pepper, or more lemon juice if desired.
  6. Serve the soup hot, garnished with additional fresh herbs and a squeeze of lemon for brightness, enjoying the vibrant flavors and comforting warmth.

Notes

For extra richness, add a splash of olive oil or a dollop of yogurt in each bowl. Leftovers can be stored in the fridge for up to 3 days and reheated gently.