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
A bright, refreshing soup featuring tender chicken and zesty lemon. Mediterranean-inspired comfort that's light yet satisfying.
Nutrition per serving
235 Calories
28g Protein
12g Carbs
8g Fat
2g Fiber
Ingredients
Instructions
- . Sauté vegetables in olive oil until softened.
- . Add broth and chicken. Simmer 20 minutes.
- . Remove chicken, shred. Return to pot.
- . Add lemon juice and zest off heat. Serve with herbs.
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.