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Lemon Chicken Soup

Lemon chicken soup is a bright, comforting dish made by simmering tender shredded chicken in a flavorful broth infused with fresh lemon, onions, and garlic. Finished with fresh herbs and lemon juice, it has a clear, vibrant appearance and a zesty, warm taste that lifts the spirits. The soup features a light yet hearty texture, perfect for a refreshing and nourishing meal.
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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
  

  • 2 large chicken breasts skinless, boneless
  • 1 large onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth preferably homemade or high-quality store-bought
  • 1 zest lemon use a microplane or fine grater
  • 1/4 cup fresh lemon juice about 1-2 lemons
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh dill chopped
  • to taste Salt and pepper

Equipment

  • Large Soup Pot
  • Sharp knife
  • Cutting board
  • Tongs or a slotted spoon
  • Lemon squeezer

Method
 

  1. Gather all your ingredients and prep your tools: dice the onion, mince the garlic, zest the lemon, and chop the herbs.
  2. Place the chicken breasts on the cutting board and season them lightly with salt and pepper.
  3. Heat olive oil in a large soup pot over medium heat until shimmering, then add the diced onions and cook until translucent and fragrant, about 5 minutes. You should see the onions turn soft and start to turn golden around the edges.
  4. Add the minced garlic to the onions and cook for another minute until fragrant, being careful not to burn it.
  5. Pour in the chicken broth and add the lemon zest. Bring the mixture to a gentle simmer, filling your kitchen with a bright, citrusy aroma.
  6. Meanwhile, heat a separate pan over medium-high heat. Sear the chicken breasts for about 4 minutes per side until golden brown and cooked through. Once done, transfer them to a cutting board to rest for a few minutes.
  7. Shred the rested chicken into bite-sized pieces using two forks or a knife, then add it to the simmering broth along with the freshly squeezed lemon juice.
  8. Let the soup simmer gently for another 10 minutes, allowing the flavors to meld and the soup to warm through. You’ll notice the broth becoming slightly clearer and more vibrant.
  9. Taste the soup and adjust with salt, pepper, or extra lemon juice if desired. Stir in the chopped herbs for a fresh, grassy finish.
  10. Serve the bright, steaming lemon chicken soup hot in bowls, garnished with additional herbs and a lemon wedge if you like extra zest.

Notes

For an extra hearty version, add cooked rice orzo, or serve with crusty bread on the side.