Zesty Lemon Herb Chicken Soup

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
★★★★★
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If you're searching for a comforting and invigorating dish, look no further than this Zesty Lemon Herb Chicken Soup. It's a delightful mix of bright citrus and earthy herbs that elevates a classic favorite, making it perfect for any season.

Ingredients for Zesty Lemon Herb Chicken Soup

The foundation of this soup is, of course, the chicken breast, which provides a lean protein boost. Olive oil is used to sauté the vegetables, lending a subtle, fruity richness. Onion and garlic form the aromatic base, while carrots and celery add sweet and earthy notes. Chicken broth and a bit of water create the soup's body, with lemon juice and lemon zest bringing that irresistible zing. Dried thyme and rosemary infuse the soup with warm, herbal undertones. Finally, a sprinkle of fresh parsley adds a pop of color and freshness at the end.

Tips & Tricks

  • Use a microplane for zesting the lemon; it’s much easier and efficient.
  • Shredding the chicken is simpler if you let it cool slightly first.
  • For extra depth, try adding a splash of white wine before adding the broth.

Serving Suggestions

Serve this soup with a side of crusty bread or a mixed green salad. If you want to keep things light, a simple arugula salad with a lemon vinaigrette complements the flavors nicely.

Frequently Asked Questions

Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs will add a bit more richness and flavor.
How long does this soup keep?
It keeps well in the refrigerator for up to 4 days. Just reheat it gently on the stove.

Zesty Lemon Herb Chicken Soup Recipe Walkthrough

Begin by heating the olive oil in a large pot over medium heat. Once it's shimmering, add your chopped onion and minced garlic. Stir them together and let them sauté until the onion is translucent and the garlic is fragrant. 

Now, toss in the carrots and celery. Stir everything up to get those veggies coated in the oil, then let them cook for about five minutes. This step adds a wonderful layer of flavor as the vegetables soften.

Add the chicken breast to the pot and let it brown on all sides. This gives the chicken a lovely texture and a bit of extra flavor before it simmers in the broth.

Pour in the chicken broth and water next, bringing the mixture to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer for 20 minutes. This is where the magic happens — the flavors meld, and the chicken cooks through.

After 20 minutes, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot, then add the lemon juice, lemon zest, thyme, rosemary, and a pinch of salt and pepper. Give it a good stir and let it simmer for another 10 minutes.

Just before serving, stir in the freshly chopped parsley. This last step brightens the soup and rounds out the flavors beautifully.

Why You'll Love This Recipe

  • Bright and refreshing with a zesty lemon twist
  • Hearty enough for a satisfying meal
  • Quick and easy to prepare on a busy weeknight
  • Rich in flavor yet light on calories

Ingredients

1 lb chicken breast
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 carrots, sliced
2 stalks celery, chopped
8 cups chicken broth
1 cup water
1/2 cup lemon juice
1 tbsp lemon zest
1 tsp dried thyme
1 tsp dried rosemary
1/2 cup fresh parsley, chopped
Salt and pepper to taste

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sauté until translucent.
3. Stir in carrots and celery, cook for 5 minutes.
4. Add chicken breast and cook until browned.
5. Pour in chicken broth and water, bring to a boil.
6. Reduce heat, cover, and simmer for 20 minutes.
7. Remove chicken, shred, and return to the pot.
8. Add lemon juice, zest, thyme, rosemary, salt, and pepper.
9. Simmer for another 10 minutes.
10. Stir in fresh parsley before serving.

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