This Comforting Lemon Herb Chicken Soup is the perfect antidote for chilly days or when you're craving something warm and satisfying. With bright lemon zest and fresh herbs, it’s a revitalizing twist on a classic chicken soup.
Olive oil starts off our soup, providing a flavorful base for sautéing the vegetables. Onion and garlic form the aromatic foundation, adding depth and warmth. Carrots and celery bring sweetness and crunch, balancing the other flavors. We use chicken broth as the hearty liquid base to cook everything in. Chicken breast offers a lean protein that soaks up the vibrant flavors of the soup. The lemon juice and zest add a fresh tang that brightens the dish beautifully, while fresh thyme and parsley contribute earthiness and a pop of color. A bay leaf infuses a subtle, herbal note, and salt and pepper bring everything together. Cooked rice adds heartiness, and spinach leaves provide a nutritious green element that wilts perfectly into the soup.
This soup pairs beautifully with a slice of crusty bread or a simple side salad. For a heartier meal, consider serving it alongside a savory quiche or a light pasta dish. A chilled glass of white wine complements the lemony notes perfectly.
Start by heating a tablespoon of olive oil in a large pot over medium heat. When it’s shimmering, toss in the chopped onion and minced garlic, stirring them around for about two minutes until you can smell their lovely aroma. Next, add the sliced carrots and celery. Let these cook and soften, stirring occasionally, for about five minutes.
Pour in the chicken broth and crank up the heat to bring it to a gentle boil. Once boiling, carefully add the chicken breast, lemon juice, zest, thyme, parsley, and bay leaf. Season with a pinch of salt and pepper. Lower the heat to a simmer and let it all cook for about 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and set it on a cutting board. Use two forks to shred it finely, then return the shredded chicken to the pot. Stir in the cooked rice and spinach leaves, and let them heat through until the spinach wilts. Give the soup a taste and adjust the seasoning if needed. Serve it hot, and enjoy!
Share