Looking for a comforting and zesty dish to warm your soul? This lemon chicken soup combines tender chicken with vibrant lemon and fresh herbs, creating a delightful explosion of flavors. It’s not just nutritious; it’s also a perfect remedy for a chilly day or a soothing meal when you’re feeling under the weather. Let’s dive into this simple yet satisfying recipe that will surely become a family favorite!
Ingredients
– 2 cups chicken broth
– 1 cup cooked chicken, shredded
– 1 large lemon, juiced and zested
– 1 cup carrots, diced
– 1 cup celery, diced
– 1 cup potatoes, diced
– 1/2 cup fresh parsley, chopped
– Salt and pepper to taste
– Optional: 1 teaspoon thyme
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) of this lemon chicken soup contains approximately 200 calories, 10g protein, 5g fat, and 30g carbohydrates. This is based on one serving.
Step-by-Step Cooking Process
1. In a large pot, heat the chicken broth over medium heat.
2. Add the diced carrots and celery; cook for about 5 minutes.
3. Stir in the diced potatoes and continue cooking for another 10 minutes.
4. Add the shredded chicken to the pot.
5. Pour in the lemon juice and zest, stirring well.
6. Season with salt, pepper, and thyme if using.
7. Let the soup simmer for another 10 minutes, allowing flavors to meld.
8. Stir in the chopped parsley just before serving.
9. Taste and adjust seasoning as needed.
10. Serve hot, garnished with additional parsley and lemon slices if desired.
Alternative Ingredients
You can easily substitute the chicken with turkey for a lighter option, or use vegetable broth and omit chicken for a vegetarian version. Additionally, you can replace fresh herbs with dried ones if necessary.
Serving and Pairings
This lemon chicken soup pairs beautifully with crusty bread or a light salad. For an added touch, serve it with a side of lemon wedges to enhance the zesty flavor.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stove over low heat. This soup can also be frozen for up to three months; just make sure to leave out the potatoes before freezing to maintain texture.
Cooking Mistakes
– Don’t skip the lemon zest; it adds essential flavor.
– Overcooking vegetables can make them mushy.
– Adjust seasoning gradually to avoid oversalting.
– Always taste before serving to ensure flavors are balanced.
– Use fresh herbs for the best flavor.
Helpful Tips
– For extra creaminess, stir in a splash of cream just before serving.
– Use rotisserie chicken for a quick shortcut.
– Experiment with different vegetables like spinach or peas.
– Fresh lemon juice enhances the soup’s brightness.
FAQs
Can I make lemon chicken soup in advance?
Yes, you can prepare it a day ahead. Just store it in the refrigerator and reheat before serving.
What should I serve with lemon chicken soup?
Crusty bread or a fresh salad pairs perfectly with this soup, enhancing the dining experience.
Can I freeze lemon chicken soup?
Yes, you can freeze it for up to three months. Just omit potatoes before freezing to maintain texture.
Is this soup healthy?
Absolutely! It’s packed with vegetables and lean protein, making it a nutritious choice for any meal.
How do I make it spicier?
You can add red pepper flakes or a dash of hot sauce to give it an extra kick.
Conclusion
Lemon chicken soup is not only a delicious and satisfying dish but also a versatile recipe that can be adapted to suit your taste. With its bright flavors and comforting warmth, it’s sure to become a staple in your kitchen. Enjoy this wholesome soup for lunch or dinner, and savor every spoonful!
Lemon Chicken Soup
Ingredients
- 2 cups chicken broth
- 1 cup cooked chicken shredded
- 1 large lemon juiced and zested
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup potatoes diced
- 1/2 cup fresh parsley chopped
- Salt and pepper to taste
- Optional: 1 teaspoon thyme
Instructions
- In a large pot, heat the chicken broth over medium heat.
- Add the diced carrots and celery; cook for about 5 minutes.
- Stir in the diced potatoes and continue cooking for another 10 minutes.
- Add the shredded chicken to the pot.
- Pour in the lemon juice and zest, stirring well.
- Season with salt, pepper, and thyme if using.
- Let the soup simmer for another 10 minutes.
- Stir in the chopped parsley just before serving.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with additional parsley and lemon slices if desired.
Nutrition
