Zingy, comforting, and impossibly bright, Lemon Chicken Soup is the culinary hug I crave on busy weeknights and drizzly Sundays alike. This Mediterranean classic brings together tender shredded chicken, fresh vegetables, and just the right touch of citrus, proving that nourishing food can also be uplifting and full of flavor. Each bowl is bursting with color and perfume from fresh herbs and lemon, making it a truly memorable meal you’ll want to share with your favorite people.
Ingredients You’ll Need
These simple ingredients come together to create a symphony of flavors and textures you’d never guess took only 40 minutes! Every element in this Lemon Chicken Soup brings something important to the table, from silky broth to vibrant veggies and that signature lemony tang.
- Olive oil: Sautéing your vegetables in olive oil brings out their natural sweetness and lays a rich, velvety base for the soup.
- Onion: Diced onion adds sweetness and deep flavor; choose a small yellow onion for a mellow bite.
- Carrots: These give pops of color and a subtle earthy sweetness—peeling makes them extra tender.
- Celery: Classic for soups, celery offers crispness and aromatic undertones.
- Garlic cloves: Minced fresh garlic elevates the flavor and smells amazing when sautéed.
- Low-sodium chicken broth: The perfect canvas for all your flavors; using low-sodium allows you to control the salt.
- Boneless skinless chicken breasts or thighs: Both options turn tender and juicy as they simmer and shred.
- Orzo or rice: Choose orzo for a tender, pasta-like bite, or rice for a naturally gluten-free option.
- Fresh lemon juice: About two bright, juicy lemons make all the difference—this is what sets Lemon Chicken Soup apart!
- Lemon zest: Zest before you juice! It infuses the soup with next-level citrus aroma.
- Chopped fresh dill or parsley: These herbs add freshness and beautiful flecks of green to finish the dish.
- Salt and pepper: Seasoning to taste is the key to unlocking all the other flavors.
How to Make Lemon Chicken Soup
Step 1: Sauté the Aromatics
Heat your olive oil in a big, sturdy soup pot over medium heat. Once it’s shimmering, toss in the diced onion, sliced carrots, and celery. Stir occasionally and let them sauté for 5–6 minutes, just until the vegetables are soft and the kitchen smells inviting. Finish off with the minced garlic, letting it cook for about 1 minute, until you catch that wonderful garlicky fragrance, careful not to let it brown.
Step 2: Build the Soup Base
Next, pour in your chicken broth and give everything a good stir. Crank up the heat, bringing the mixture to a gentle boil. As it simmers, all those veggies will start infusing the broth, giving you a flavorful, heartwarming base.
Step 3: Simmer the Chicken
Slip your chicken breasts or thighs into the pot, then immediately reduce the heat to a gentle simmer. Cover the pot and let it bubble away for 15–20 minutes. This is where the magic happens—the chicken becomes juicy, tender, and cooked through.
Step 4: Shred the Chicken
Carefully remove the chicken with tongs and set it on a plate or cutting board. Using two forks, shred the chicken into bite-sized pieces (it should pull apart easily), then set aside while you finish the soup.
Step 5: Cook the Orzo or Rice
Add your orzo or rice straight into the simmering pot. Let it cook, uncovered, for 8–10 minutes (or until tender). Stir occasionally so the grains don’t stick to the pot—or each other!
Step 6: Add Back the Chicken and Finish
Return the shredded chicken to the pot, stirring it back into the soup. Now it’s time for that signature burst of flavor: add in the fresh lemon juice, lemon zest, and a generous sprinkle of chopped dill or parsley. Be sure to taste and season with salt and pepper as needed. Let the soup simmer for another 2–3 minutes to marry all the flavors—then you’re ready to serve!
How to Serve Lemon Chicken Soup
Lemon Chicken Soup Garnishes
For the finishing touch, shower each bowl with a bit more chopped fresh dill or parsley. A thin lemon slice or a tiny sprinkle of extra zest can make your Lemon Chicken Soup feel instantly restaurant-worthy. If you love a creamy texture, a drizzle of good olive oil or a swirl of Greek yogurt is lovely, too.
Side Dishes
Lemon Chicken Soup pairs beautifully with warm pita, crusty sourdough, or a simple Greek salad packed with tomatoes, cucumbers, and feta. If you’re aiming for a heartier meal, try serving with roasted potatoes or a platter of olives and herby dips to echo the Mediterranean flavors.
Creative Ways to Present
Take your presentation up a notch by ladling the soup into wide, shallow bowls and topping with lemon wheels and microgreens. For a brunch or dinner party, offer mini soup shooters as a lively starter. You can also serve each portion in a hollowed-out bread bowl for a fun, rustic spin.
Make Ahead and Storage
Storing Leftovers
Store leftover Lemon Chicken Soup in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making it just as tasty for lunch or a speedy dinner. Keep in mind that orzo or rice will continue to absorb broth, so you may need to add a splash more when reheating.
Freezing
Freeze cooled Lemon Chicken Soup in containers or heavy-duty freezer bags for up to 3 months. For the best texture, consider freezing without the orzo or rice (add fresh when reheating), as the grains can get a bit soft over time. Thaw overnight in the fridge before warming up.
Reheating
Gently reheat soup on the stovetop over medium heat, stirring occasionally and adding extra broth or water as needed to loosen. You can also microwave individual portions in a microwave-safe bowl, stirring halfway through. Finish with a refresh of fresh herbs and a squeeze of lemon to brighten everything up.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Absolutely! Shredded rotisserie chicken is a wonderful shortcut for Lemon Chicken Soup. Simply skip the simmering step: add the cooked chicken just before stirring in the lemon juice and herbs.
Is there a dairy-free or creamy option?
Definitely. For a creamy version, stir in about 1/2 cup of heavy cream or try tempering whisked egg yolks with hot broth before adding to the soup (similar to Greek avgolemono). Both will give your Lemon Chicken Soup a silky finish without relying on dairy alone.
What’s the best way to zest the lemon?
Use a microplane or fine grater and only remove the thin, colored outer layer, avoiding the bitter white pith underneath. Zest lemons before juicing for the best results!
Can I make Lemon Chicken Soup gluten free?
Yes—just use rice instead of orzo, and double check that your broth is certified gluten free. The flavor and texture are equally delicious with rice, making this a soup everyone can enjoy.
How can I add more vegetables?
Feel free to add chopped spinach, kale, or baby peas in the last few minutes of simmering for an extra pop of color and nutrients. The beauty of Lemon Chicken Soup is how well it adapts to different veggies!
Final Thoughts
Once you’ve tasted homemade Lemon Chicken Soup, you’ll find yourself craving its bright, savory goodness whenever you need a boost. There’s nothing quite as comforting as sharing a big pot of this soup with people you care about. Give it a try and let the sunshiney flavors speak for themselves!
Print
Lemon Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
Comforting and flavorful, this Lemon Chicken Soup is a light and citrusy twist on classic chicken soup. Packed with tender chicken, orzo, and bright lemon flavors, it’s perfect for a cozy meal any day of the week.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breasts or thighs
- 1/2 cup orzo or rice
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh dill or parsley
- Salt and pepper to taste
Instructions
- Prepare the Soup: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 5–6 minutes until softened. Stir in garlic and cook for 1 minute. Pour in chicken broth and bring to a boil.
- Cook the Chicken: Add the chicken, reduce heat to a simmer, cover, and cook for 15–20 minutes or until chicken is cooked through. Remove chicken, shred, and set aside.
- Add Orzo and Lemon: Cook orzo or rice in the pot for 8–10 minutes, or until tender. Return shredded chicken to the soup. Stir in lemon juice, zest, and fresh herbs. Season with salt and pepper.
- Finish and Serve: Simmer for 2–3 more minutes, then serve hot.
Notes
- For a creamier version, stir in 1/2 cup of heavy cream or whisked egg yolks tempered with hot broth.
- You can also use rotisserie chicken for a shortcut.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 230
- Sugar: 3g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
