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Lemon Chicken Soup

Creamy Lemon Chicken Soup Recipe

Lemon chicken soup is a light, flavorful dish made withtender chicken, vegetables, and a hint of lemon. It’s often prepared withingredients like carrots, celery, garlic, and onions, along with a savorybroth. The addition of lemon juice and zest enhances the soup’s flavor, givingit a tangy, refreshing taste. This soup is perfect for anyone looking for ahealthy meal that’s both satisfying and easy to make.
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Prep Time 15 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (or about 2 cups of shredded chicken)
  • 1 tablespoon olive oil or your preferred cooking oil
  • 1 medium onion chopped
  • 2 medium carrots peeled and diced
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth preferably low-sodium
  • 1 cup water
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Juice and zest of 1 lemon for that fresh citrus flavor
  • 1/2 cup fresh parsley chopped (optional for garnish)

Equipment

  • Large Pot or Dutch Oven
  • Sharp knife
  • Cutting board
  • Measuring Spoons
  • Ladle
  • Strainer

Method
 

  1. Cook the Chicken: If you haven’t done so yet, start by cooking the chicken. You can boil the chicken breasts in water for about 20 minutes or cook them in a skillet. Once cooked, shred the chicken using two forks and set it aside.
  2. Sauté the Veggies: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables begin to soften.
  3. Add Garlic and Spices: Add the minced garlic, salt, pepper, thyme, and oregano to the pot. Stir everything together, letting the garlic cook for about 1 minute until fragrant.
  4. Pour in the Broth and Water: Add the chicken broth and water to the pot, then bring it to a boil. Once boiling, lower the heat and let it simmer for 10–12 minutes, allowing the vegetables to fully cook and the flavors to meld.
  5. Add the Shredded Chicken: Now, add your shredded chicken to the pot and stir. Let everything simmer together for an additional 5 minutes.
  6. Finish with Lemon: Once the soup is done simmering, add the lemon juice and zest. Stir to combine and taste for seasoning. You may want to add a pinch more salt or pepper, depending on your taste.
  7. Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot, and enjoy!

Notes

I cooked this Lemon Chicken Soup on a chilly afternoon, and it quickly became a family favorite. It’s a simple, yet nourishing dish that's perfect for those looking for a healthy and light meal. The lemon adds a zesty freshness that balances out the savory chicken and vegetables. It's a great option for a quick weeknight dinner or a light lunch.