This lemon chicken soup is bright, cozy, and full of fresh flavors. The tangy lemon broth, tender chicken, and hearty vegetables come together in a way that feels both comforting and refreshing. It’s the kind of soup that works just as well on a chilly evening as it does for a light, nourishing meal any time of year.

Why You’ll Love This Recipe?

This isn’t your average chicken soup. The lemon adds a fresh, citrusy boost that keeps every bite light and flavorful, while the chicken and vegetables make it filling without being too heavy. It’s easy to make, comes together in one pot, and tastes even better the next day.

Ingredients

You’ll need chicken, broth, fresh lemon juice, rice or pasta, garlic, onions, carrots, celery, and a few simple herbs and seasonings. Full list of ingredients is below.

How to Make Lemon Chicken Soup

Sauté the Vegetables

In a large pot, heat a little oil and sauté the onions, carrots, and celery until softened. This builds the base of the soup and adds depth to the flavor.

Add the Chicken and Broth

Place the chicken in the pot along with the broth, garlic, and seasonings. Let it simmer until the chicken is fully cooked and tender.

Shred the Chicken

Remove the chicken from the pot and shred it into bite-sized pieces. Return it to the soup so it can soak up all the flavor.

Stir in the Lemon Juice and Rice/Pasta

Add fresh lemon juice to brighten up the broth. Stir in cooked rice or small pasta like orzo for a heartier texture.

Finish with Fresh Herbs

Right before serving, sprinkle chopped parsley or dill on top for extra freshness. Taste and adjust the seasoning if needed.

Expert Tips and Tricks

Use fresh lemon juice for the best flavor—it makes all the difference.
If using pasta, cook it separately and add it at the end to keep it from getting too soft.
A little grated Parmesan on top adds a nice savory touch.

Recipe Variations and Possible Substitutions

Swap rice for quinoa or cauliflower rice if you want a grain-free option.
Try adding a beaten egg at the end for a creamy, Greek-inspired twist.
Use shredded rotisserie chicken for an even quicker version.

Serving and Pairing Suggestions

This soup pairs well with a simple side salad, warm crusty bread, or a grilled cheese sandwich. If you want to keep things light, serve with roasted vegetables or a side of hummus and pita. For drinks, a crisp white wine or a honey-lemon tea makes a great match.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to four days. If the rice or pasta absorbs too much broth, just add a splash of water when reheating. Warm it on the stove over low heat, stirring occasionally. If freezing, leave out the rice or pasta and add fresh when reheating to keep the texture just right.

FAQs

Can I make this in a slow cooker?
Yes! Add everything except the lemon juice and rice/pasta to the slow cooker and cook on low for 6–8 hours. Stir in the lemon juice at the end.

Can I use bone-in chicken?
Absolutely. It adds extra flavor, just be sure to remove the bones before serving.

How do I make it creamier?
Add a splash of heavy cream or stir in a beaten egg right before serving for a silkier texture.

Is this soup good for meal prep?
Yes! Just keep the rice or pasta separate until you’re ready to eat to avoid it getting too soft.

Conclusion

This lemon chicken soup is light, flavorful, and full of comfort in every bite. Whether you’re looking for a quick weeknight meal or something to warm you up on a cold day, this recipe is easy to make and always satisfying.

Zesty Lemon-Infused Chicken Soup for the Soul

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Author: Lily Carter
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings (add 2 extra servings) 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Gluten Free

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Description

A bright and refreshing Lemon Chicken Soup, this dish is filled with tender chicken, vegetables, and a burst of citrusy lemon flavor. It’s perfect for cozy dinners, offering both comfort and a zesty twist! The soup’s light broth, packed with fresh herbs and a hint of garlic, is as soothing as it is invigorating

Instructions

Gather the ingredients.
Combine chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper in a large pot. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender.
Blend margarine and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes.
Meanwhile, beat egg yolks in a bowl until light in color. Gradually whisk in some hot soup, using a ladle to pour in a thin stream while whisking the egg yolks vigorously. Add egg mixture to the pot in same manner, and heat through.
Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.

Notes

For a lighter soup, you can omit the orzo or substitute with a low-carb option like cauliflower rice.
For added creaminess, stir in a splash of heavy cream or coconut milk at the end.
Make ahead: This soup stores well in the fridge for 3-4 days, and the flavors continue to develop.

Nutrition

Serving Size: 1 bowl
Calories: ~300 kcal
Sugar: 6g
Sodium: ~800mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 10g
Protein: 30g
Cholesterol: 75mg