This lemon chicken soup started as a way to use up leftover roast chicken and a bunch of stray lemons. It’s become my go-to when I want something quick, bright, and soulful. The lemon’s acidity cuts through the richness of the chicken, making it feel surprisingly fresh and lively. Plus, it’s a reminder that good comfort food doesn’t have to be heavy.

Why This Soup Will Keep Coming Back to You

The fresh lemon and tender chicken make every spoonful lively, never dull. It’s a quick fix for busy days when you need comfort without heaviness. Plus, it’s endlessly adaptable — add noodles, rice, or more greens to suit your mood.

Ingredients Breakdown: What Makes This Soup Shine

• Chicken breasts: Lean, quick-cooking protein that stays moist if not overdone.
• Lemons: Fresh and bright, their juice lifts the entire bowl with citrusy sparkle.
• Garlic: Adds depth and a warm, aromatic base.
• Carrots: Sweet and tender, they add a subtle earthiness.
• Celery: Crunchy and aromatic, balancing the richness.
• Chicken broth: The savory backbone that carries all the flavors.
• Fresh herbs: Parsley or dill add a final touch of freshness.

Tools of the Trade for a Bright Soup

• Large pot: For cooking the chicken and simmering the soup.
• Sharp knife: To shred chicken and chop vegetables.
• Cutting board: Provides a safe surface for prep.
• Ladle: For serving the hot soup.
• Juicer or reamer: To extract fresh lemon juice.

Step-by-Step Guide to Brightening Your Soup

Step 1: Start by gathering your ingredients: chicken breasts, fresh lemons, garlic, carrots, celery, chicken broth, and herbs.

Step 2: Bring a large pot of water to a gentle simmer, then add chicken breasts. Poach for about 15 minutes until cooked through.

Step 3: Remove the chicken, let it cool slightly, then shred it into bite-sized pieces.

Step 4: In the same pot, sauté garlic, carrots, and celery in a bit of olive oil until they soften and smell fragrant, about 5 minutes.

Step 5: Add chicken broth to the vegetables, bring to a simmer, then stir in shredded chicken and lemon juice.

Step 6: Taste and adjust seasoning with salt, pepper, and more lemon if needed.

Step 7: Let the soup simmer gently for another 10 minutes, allowing flavors to meld.

Step 8: Serve hot, garnished with fresh herbs and a slice of lemon.

Lemon Chicken Soup

This lemon chicken soup combines tender shredded chicken, bright citrus, and aromatic vegetables simmered in savory broth for a refreshing and comforting dish. It features a clear, vibrant broth with bits of chicken, carrots, and celery, finished with fresh herbs and lemon juice for a lively taste. Perfect for a quick, light meal that feels both soulful and revitalizing.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 2 large chicken breasts preferably cooked or leftover
• 2 lemons lemons for fresh juice
• 3 cloves garlic minced
• 2 medium carrots peeled and sliced
• 2 stalks celery chopped
• 4 cups chicken broth preferably low sodium
• 2 tablespoons olive oil
• a handful fresh parsley or dill chopped, for garnish
• to taste salt and pepper

Equipment

• Large pot
• Sharp Knife
• Cutting Board
• Ladle
• Juicer or Reamer

Method

 

1. Place the chicken breasts in a large pot and cover with water. Bring to a gentle simmer and cook for about 15 minutes until fully cooked. Remove, let cool slightly, then shred into bite-sized pieces.
2. While the chicken cooks, juice the lemons using a juicer or reamer, removing seeds and setting the fresh juice aside.
3. In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, until you smell a warm aroma.
4. Add the sliced carrots and chopped celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables soften slightly and become fragrant.
5. Pour in the chicken broth and bring the mixture to a gentle simmer. Add the shredded chicken to the broth and cook for another 10 minutes, allowing flavors to meld and vegetables to soften further.
6. Stir in the fresh lemon juice, tasting the broth and adjusting with more lemon, salt, or pepper as desired for brightness and seasoning.
7. Simmer the soup for an additional 5 minutes to let the flavors combine harmoniously.
8. Taste again and tweak the seasoning if needed. The broth should be vibrant, with a balance of citrus and savory notes.
9. Serve the hot soup in bowls, garnished with chopped fresh herbs for a bright, fresh finish.

Notes

For extra heartiness, add cooked noodles or rice. This soup keeps well in the fridge for a couple of days and can be reheated easily.

Cooking Checkpoints & Tips for Bright, Juicy Soup

• Ensure chicken is fully cooked and tender, not rubbery. Use a thermometer if unsure — 75°C (165°F).
• Taste the broth before serving; it should be tangy, savory, with a hint of lemon zing.
• Vegetables should be tender but not mushy, maintaining some bite.
• The soup should be steaming and fragrant, with a clear, vibrant appearance.

Common Mistakes & How to Fix Them

• Over-salting the broth.? Too salty? Dilute with a splash of water or more broth.
• Adding too much lemon at once.? Lemon too sharp? Add a bit more broth or a teaspoon of honey.
• Overcooking vegetables.? Vegetables too mushy? Reduce simmer time or add them later.
• Overcooking or drying out the chicken.? Chicken dry? Shred while still warm and keep covered.

This lemon chicken soup is a real bright spot on a cold day or when you’re feeling under the weather. It’s simple, but that zing of lemon really lifts it into something special. Feel free to tweak the herbs or add a dash of hot sauce if you like some heat. It’s flexible enough to make your own and perfect for a quick, nourishing meal.

Jonny Andrew Miller

Hi, I’m Jonny Andrew Miller, the cook, taster, and slightly messy mind behind Bite & Boom. I live in Austin, Texas, a city that smells like barbecue smoke, fresh tortillas, and late-night tacos if you wander long enough. It suits me.