Herb-Infused Lemon Chicken Soup

πŸ•’ Prep: 15 min
πŸ”₯ Cook: 45 min
🍽 Serves: 6
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If you're in search of a soul-warming dish that's both refreshing and comforting, this Herb-Infused Lemon Chicken Soup is your answer. The bright citrus notes paired with earthy herbs create a delightful balance that takes classic chicken soup to a whole new level.

Ingredients for Herb-Infused Lemon Chicken Soup

Chicken thighs are the star here, providing rich flavor and juiciness. Using bone-in pieces adds depth to the broth. Olive oil kicks off the cooking with its subtle fruitiness, perfect for sautΓ©ing. Onion and garlic form the aromatic base, infusing the soup with savory depth. Carrots and celery add sweetness and texture, making every spoonful satisfying. Chicken broth ties everything together, delivering that classic, comforting taste.

Lemon juice and lemon zest bring a fresh zing, brightening up the flavors. Salt and black pepper are your trusty seasonings, enhancing all the natural flavors. Thyme and bay leaf infuse the soup with earthy, herbal notes. Parsley and dill add a burst of greenery right at the end for a fresh finish. Egg noodles make this soup hearty, and peas introduce a pop of sweetness and color.

Tips & Tricks

  • For a richer broth, roast the chicken thighs beforehand.
  • Use Meyer lemons if available for a sweeter, less acidic flavor.
  • If you prefer a thicker soup, mash some of the vegetables before serving.
  • Customize the herbs to your liking β€” basil or tarragon can be delightful additions.

Serving Suggestions

This soup pairs wonderfully with a crusty baguette or a simple green salad. If you're feeling indulgent, top it with a dollop of sour cream or a sprinkling of Parmesan cheese. A glass of crisp white wine, like Sauvignon Blanc, complements the lemony notes beautifully.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, but they may not be as tender or flavorful as thighs. If you use them, be careful not to overcook.
Can I make this soup ahead of time?
Absolutely! The flavors deepen with time. Just wait to add the noodles until you're reheating to prevent them from getting mushy.
Is there a gluten-free option?
Swap the egg noodles for gluten-free pasta or rice.

Herb-Infused Lemon Chicken Soup Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Toss in the diced onion and cook it until it becomes translucent. This should take about 5 minutes β€” just enough time for the onion to soften and start releasing its sweetness. Add the minced garlic and let it cook for another minute, just until it becomes fragrant. Be careful not to let it brown.

Now, place the chicken thighs in the pot. Sear them for 3-4 minutes on each side to lock in those juices and build flavor. Once the chicken is browned, add the carrots, celery, chicken broth, lemon juice, lemon zest, salt, black pepper, thyme, and the bay leaf. Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 30 minutes, giving the chicken time to tenderize and the flavors to meld.

After 30 minutes, remove the chicken from the pot. Shred the meat using two forks, discarding the bones and skin. Return the shredded chicken to the pot and add the egg noodles and peas. Cook for an additional 10 minutes or until the noodles are tender. Just before serving, stir in the chopped parsley and dill to brighten the soup with fresh, herbaceous notes.

Why You'll Love This Recipe

  • Bright and refreshing lemon flavor that lifts your spirits.
  • Comforting and hearty thanks to tender chicken thighs.
  • Perfect for any season, whether you're fighting a cold or just need a pick-me-up.
  • Quick and simple enough for weeknight dinners, yet elegant enough for guests.

Ingredients

2 lbs chicken thighs, bone-in
1 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
1 cup carrots, sliced
1 cup celery, sliced
8 cups chicken broth
1/2 cup fresh lemon juice
1 tbsp lemon zest
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 bay leaf
1/4 cup fresh parsley, chopped
1 cup egg noodles
1/2 cup peas, freshly shelled or frozen
1/4 cup fresh dill, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onions and cook until translucent.
2. Add minced garlic and cook for an additional minute until fragrant.
3. Place chicken thighs in the pot and sear on each side for 3-4 minutes.
4. Stir in carrots, celery, chicken broth, lemon juice, lemon zest, salt, black pepper, thyme, and bay leaf.
5. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 30 minutes or until chicken is cooked through.
6. Remove chicken from the pot, shred the meat, and discard bones and skin.
7. Add shredded chicken back into the soup along with egg noodles and peas. Cook for an additional 10 minutes or until noodles are tender.
8. Stir in chopped parsley and dill just before serving for fresh flavor.

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