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Hearty Chicken Soup with Lemon and Herbs

This comforting chicken soup features tender chicken simmered with aromatic vegetables, finished with a splash of lemon and fresh herbs for brightness. The slow simmer yields a clear, golden broth with falling-apart chicken and a vibrant, nourishing flavor profile, perfect for cozy moments or a quick boost of comfort.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken (or chicken parts, such as thighs or breasts) preferably with bones for richer flavor
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 carrots carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 lemon lemon zested and juiced
  • 2 tablespoons fresh herbs (parsley, thyme) chopped
  • to taste salt and pepper
  • optional hot sauce or chili flakes hot sauce or chili flakes for a spicy kick
  • 1 tablespoon oil for sautéing

Equipment

  • Large heavy-bottomed pot
  • Ladle
  • Sharp Knife
  • Cutting board
  • Fine strainer

Method
 

  1. Gather all your ingredients and set your stove to medium heat.
  2. Heat a tablespoon of oil in your large pot until shimmering, then add the chopped onions and minced garlic, sautéing until they turn translucent and aromatic, about 5 minutes.
  3. Add the chopped carrots and celery to the pot, stirring for a minute to combine their flavors.
  4. Place the whole chicken or chicken parts into the pot, then cover everything with cold water, ensuring the ingredients are submerged.
  5. Bring the mixture to a gentle simmer over medium heat, skimming off any foam that rises to keep the broth clear.
  6. Reduce the heat to low and let the soup simmer slowly for about 1.5 hours, until the chicken is tender and falling apart, and the broth is rich and fragrant.
  7. Remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine strainer to remove the vegetables and clarify the liquid.
  8. While the chicken cools, shred the meat into bite-sized pieces, discarding bones and skin.
  9. Return the shredded chicken to the strained broth, then stir in lemon zest, lemon juice, and chopped fresh herbs for brightness.
  10. Season the soup with salt and pepper to taste, and add hot sauce or chili flakes if you like a spicy kick.
  11. Warm the soup through for a few minutes, then ladle into bowls and serve hot, garnished with extra herbs if desired.

Notes

For extra richness, you can add a splash of olive oil or a dollop of yogurt when serving. The soup keeps well in the fridge and tastes even better the next day.