lemon chicken soup recipe

I started making this lemon chicken soup after a summer trip to the coast, where fresh lemons and simple ingredients made magic in a bowl. It’s a dish that feels like a warm hug with a splash of sunshine. Every spoonful offers a balanced punch of citrus and savory chicken—something I crave when the weather shifts or I need a pick-me-up.

This recipe is about quick comfort, but it’s also a nod to bright flavors I can throw together on a hectic weekday. It’s become part of my weekly rotation, a reminder that simple ingredients can surprise you with their versatility and charm.

Why I Keep Coming Back to This Soup

Its bright, clean flavor feels like a reset. It’s quick to make, yet feels like a nourishing hug on a busy day. The lemon’s zing lifts my spirits, turning a simple bowl into a small celebration each time.

Unpacking the Key Ingredients

• Chicken breast or thighs: Lean, tender, cooks quickly. Swap with tofu for a vegetarian version.
• Lemon: Brings bright acidity and zest. Use bottled lemon juice in a pinch, but fresh is best.
• Rice: Adds heartiness and texture. Jasmine rice lends a fragrant touch.
• Herbs (parsley, thyme): Fresh herbs lift the dish with vibrant aroma.
• Chicken broth: The soup’s base flavor. Use veggie broth for a vegetarian twist.

Tools of the Trade for Bright Lemon Chicken Soup

• Large pot: For simmering everything together.
• Wooden spoon: To stir without scratching the pot.
• Knife: Chopping chicken, herbs, and vegetables.
• Cutting board: A stable surface for prep.
• Lemon zester: To add fragrant lemon zest.

Bringing It All Together: The Step-by-Step of Lemon Chicken Soup

Step 1: Gather all ingredients and tools before starting to keep the process smooth.

Step 2: Heat a large pot over medium heat, add a splash of oil, and sauté chopped onions until translucent, about 5 minutes.

Step 3: Add diced chicken, cook until browned, roughly 7-8 minutes, stirring occasionally.

Step 4: Pour in chicken broth, bring to a gentle simmer, then add rice and let it cook for 15 minutes.

Step 5: Stir in lemon juice, zest, and herbs. Adjust seasoning with salt and pepper, then cook for another 5 minutes.

Step 6: Taste and tweak lemon, salt, or herbs. Serve hot with a sprinkle of fresh parsley.

Cooking Checks to Keep in Mind

• Chicken should be browned but not overcooked, keeping it tender and juicy.
• Rice should be tender but not mushy, so keep an eye on the simmer time.
• Lemon juice should be bright and fresh, not dull or bitter.
• Herbs should be fragrant and fresh, adding a vibrant finish.

Common Pitfalls and How to Fix Them

• Under-cooked rice.? Add a splash more broth if the rice isn’t tender after 15 minutes.
• Lack of acidity.? Squeeze more lemon if the soup isn’t bright enough.
• Too high heat causing burning.? Reduce heat if the chicken is over-browning quickly.
• Under-seasoned.? Add a pinch more salt if the flavors seem flat.

Lemon Chicken Soup

This lemon chicken soup combines tender chicken, fragrant jasmine rice, and bright lemon zest and juice to create a comforting yet invigorating bowl. The soup is simmered until the rice is tender and the flavors meld into a clear, zesty broth with a vibrant aroma and a nourishing, slightly thickened texture. It’s a quick, wholesome dish perfect for a cozy, sunny meal.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 cups chicken broth
• 1 lb chicken breast or thighs diced
• 1 cup jasmine rice
• 1 onion diced
• 2 lemon zested and juiced
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1/4 cup fresh parsley chopped
• 1 teaspoon fresh thyme chopped
• to taste salt and pepper

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board
• Lemon zester

Method

 

1. Gather all ingredients and tools, including a large pot, knife, cutting board, lemon zester, and wooden spoon.
   
2. Heat the large pot over medium heat, then add olive oil and sauté diced onions until they turn translucent and emit a fragrant aroma, about 5 minutes.
   
3. Add the diced chicken to the pot, stirring occasionally, and cook until browned and cooked through, roughly 7-8 minutes. The chicken should be golden on the outside and tender inside.
   
4. Pour in the chicken broth and bring it to a gentle simmer. Once simmering, stir in jasmine rice, then cover and cook for about 15 minutes until the rice is tender and the soup starts to thicken slightly.
   
5. While the rice cooks, zest one lemon using the zester, then juice both lemons and set the zest and juice aside.
   
6. Stir the minced garlic, lemon zest, lemon juice, chopped parsley, and thyme into the soup. Season with salt and pepper to taste, then simmer for another 5 minutes to meld the flavors.
   
7. Taste the soup and adjust seasoning, adding more lemon juice if desired for extra brightness. The final broth should be clear, vibrant, and fragrant, with tender chicken and rice floating in a zesty, aromatic base.
8. Serve the soup hot, garnished with a sprinkle of fresh parsley for a bright, fresh finish.