This lemon chicken soup is like sunshine in a bowl. Fresh lemon juice and zest add bright, citrusy notes that elevate simple chicken soup into something special. It's particularly wonderful when you're feeling under the weather or just craving something light and refreshing.
Unlike Greek avgolemono, this soup doesn't have eggs - it's a simpler, lighter version that lets the lemon flavor really shine. The key is adding the lemon at the end to preserve its bright, fresh taste.
Lemon Tips
- Fresh only - Never use bottled lemon juice
- Add off heat - Preserves fresh flavor
- Zest too - Adds aromatic lemon oils
- Room temperature - Yields more juice
Perfect Pairings
- Fresh dill - Classic combination
- Fresh parsley - Adds color
- Orzo or rice - Makes it heartier
- Spinach - Adds nutrition
Serving Suggestions
- Crusty bread
- Extra lemon wedges
- Perfect for spring
- Great when under the weather
Chicken Soup with Lemon
Bright refreshing soup with zesty lemon and fresh herbs.
Nutrition per serving
235Calories
28gProtein
12gCarbs
8gFat
2gFiber
4gSugar
Ingredients
Instructions
-
Sauté vegetables. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5 minutes until softened. Add garlic and cook 1 minute.
-
Cook chicken. Add broth and chicken. Bring to a simmer and cook 20 minutes until chicken is cooked through. Remove chicken and shred.
-
Add lemon. Return shredded chicken to pot. Remove from heat. Stir in lemon juice and lemon zest. Season with salt and pepper.
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Serve. Ladle into bowls and garnish generously with fresh dill and parsley. Serve immediately with extra lemon wedges.
Recipe Notes
- Add orzo: Cook 1 cup orzo in the broth for heartier soup.
- Greek style: See our Greek Avgolemono for egg-lemon version.
- More lemony: Add extra juice to taste at serving.
- Storage: Refrigerate 4 days. Lemon flavor mellows over time.
