Lemon Chicken Soup Recipe

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The first time I made lemon chicken soup was on one of those gray winter afternoons when nothing sounded good except something warm and comforting. I had just recovered from a cold and wanted something that felt nourishing but not heavy.

I remembered a similar soup from a little café near my college campus. The brightness of lemon combined with tender chicken and vegetables created something magical.

This lemon chicken soup recipe has become my go-to whenever someone in my house feels under the weather or when we simply crave something cozy and healing. The lemon juice adds a bright, tangy note that cuts through the richness of the broth, while the vegetables and tender chicken make it satisfying enough to be a complete meal.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes
Servings	6 servings
Difficulty Level	Easy

For a heartier option, try my Chicken Chowder.

Table of Contents

Why You’ll Love This Lemon Chicken Soup Recipe

This soup hits all the right notes for comfort food while still feeling light and healthy. The preparation is straightforward, making it perfect for weeknight dinners.

The combination of flavors is what really sets this apart from traditional chicken soup. The fresh lemon juice brightens every spoonful without overwhelming the other ingredients.

Incredibly healing and nourishing – Perfect when you’re feeling under the weather or just need a cozy meal
Light but satisfying – The soup fills you up without feeling heavy, thanks to the balanced combination of protein, vegetables, and pasta
Bright and refreshing flavor – The lemon adds a zesty twist that elevates this beyond standard chicken soup
One-pot wonder – Everything cooks in a single pot, making cleanup a breeze
Budget-friendly – Uses simple, affordable ingredients you probably already have in your kitchen
Freezer-friendly – Makes great leftovers and can be frozen for quick future meals

If you love soups with bold flavors, you might also enjoy: Mexican Chicken Soup

Ingredients

This soup comes together with simple pantry staples and fresh ingredients that work in harmony. The key is using quality chicken broth and fresh lemon juice for the best flavor.

For the Soup Base:

2 tablespoons olive oil
1 large yellow onion, diced (about 1½ cups or 225g)
3 medium carrots, peeled and sliced into rounds (about 1½ cups or 200g)
3 celery stalks, chopped (about 1 cup or 120g)
4 cloves garlic, minced
1 teaspoon fresh ginger, minced
8 cups (1.9 liters) low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and black pepper to taste

For the Chicken and Pasta:

1½ pounds (680g) boneless, skinless chicken breasts or thighs
1 cup (170g) dried egg noodles or small pasta
2 cups (60g) fresh baby spinach, roughly chopped

For the Lemon Finish:

⅓ cup (80ml) fresh lemon juice (from 2-3 lemons)
1 tablespoon lemon zest
¼ cup (15g) fresh parsley, chopped
2 tablespoons fresh dill, chopped (optional but recommended)

You might also enjoy: Creamy Chicken Soup

Kitchen Equipment Needed

Having the right tools makes the cooking process smoother and more enjoyable. Here’s what you’ll need for this recipe.

Large Dutch oven or heavy-bottomed soup pot (at least 6-quart capacity)
Sharp chef’s knife for chopping vegetables
Cutting board
Wooden spoon or heat-resistant spatula for stirring
Measuring cups and spoons
Ladle for serving
Tongs or slotted spoon for removing chicken
Small bowl for mixing lemon juice
Microplane or zester for lemon zest

Another favorite comfort soup: Cream of Chicken Soup

Recommended Products for This Recipe

After making this soup countless times, I’ve discovered a few products that genuinely make a difference in both the cooking process and the final result.

1. Le Creuset Enameled Cast Iron Dutch Oven

This is my absolute workhorse for soup making. The heavy bottom distributes heat evenly, preventing any scorching, and it holds temperature beautifully. The enamel interior means no metallic taste affecting the bright lemon flavor, and cleanup is effortless even after simmering for an extended period.

Get it on Amazon

2. Microplane Premium Zester

Fresh lemon zest makes such a difference in this recipe, and this zester creates fine, fluffy zest without any bitter white pith. I’ve tried cheaper versions, but they just don’t compare to how smoothly this glides over citrus. It’s also perfect for grating fresh ginger.

Get it on Amazon

3. OXO Good Grips Fat Separator

If you’re making this soup with bone-in chicken or want an even cleaner broth, this fat separator is invaluable. It lets you pour off the flavorful broth while leaving the fat behind, resulting in a lighter, cleaner-tasting soup that still has tons of flavor.

Get it on Amazon

4. Pacific Foods Organic Chicken Bone Broth

When I don’t have time to make homemade stock, this is what I reach for. The bone broth adds extra body and protein to the soup, and the quality really shines through in the final dish. It has a rich, full flavor that cheaper broths just can’t match.

Get it on Amazon

For another easy soup option, check out: Egg Drop Soup

Step-by-Step Instructions: How to Make Lemon Chicken Soup

Follow these detailed steps for a perfectly balanced, flavorful lemon chicken soup. Take your time with the prep work, and the cooking will go smoothly.

1. Prepare Your Ingredients

Dice the onion into small, even pieces about ¼-inch (6mm) in size so they cook uniformly.
Peel the carrots and slice them into rounds approximately ¼-inch (6mm) thick for consistent cooking.
Chop the celery stalks into similar-sized pieces as the onions and carrots.
Mince the garlic cloves finely, and grate the fresh ginger using a microplane or fine grater.
Pat the chicken breasts or thighs dry with paper towels, which helps them brown better and prevents excess moisture in the soup.
Zest the lemons before juicing them, and set both the zest and juice aside in separate small bowls.
Chop the fresh parsley and dill, keeping them separate from other ingredients.

2. Sauté the Aromatics

Heat your large Dutch oven or soup pot over medium heat, and add the 2 tablespoons of olive oil.
Once the oil shimmers and moves easily around the pan (after about 1 minute), add the diced onions.
Sauté the onions for 3-4 minutes, stirring occasionally, until they begin to turn translucent and soften.
Add the sliced carrots and chopped celery to the pot, stirring everything together.
Continue cooking for another 5-6 minutes, stirring every minute or so, until the vegetables begin to soften and the onions are fully translucent.
Add the minced garlic and grated ginger to the pot, stirring constantly for about 30-45 seconds until fragrant but not browned (burnt garlic will make the soup bitter).

3. Add the Broth and Chicken

Pour in all 8 cups (1.9 liters) of chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot (this adds flavor to the soup).
Add the bay leaves, dried thyme, and dried oregano to the broth, stirring to distribute the herbs evenly.
Season the chicken pieces generously with salt and black pepper on both sides.
Gently lower the seasoned chicken breasts or thighs into the broth, making sure they’re mostly submerged.
Increase the heat to medium-high and bring the soup to a gentle boil, which should take about 5-7 minutes.
Once boiling, reduce the heat to medium-low to maintain a steady simmer with small bubbles breaking the surface.
Cover the pot partially (leave a small gap for steam to escape) and simmer for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

4. Remove and Shred the Chicken

Using tongs or a slotted spoon, carefully transfer the cooked chicken to a cutting board.
Let the chicken rest for 3-4 minutes to allow the juices to redistribute (this keeps it moist when shredded).
While the chicken is still warm, use two forks to shred it into bite-sized pieces, pulling the meat apart along the natural grain.
Set the shredded chicken aside in a bowl, and keep the soup at a gentle simmer on the stove.

5. Cook the Pasta

Add the dried egg noodles or small pasta directly to the simmering soup.
Stir the pasta gently to prevent it from clumping together and sticking to the bottom of the pot.
Cook according to the package directions, typically 8-10 minutes for egg noodles, stirring occasionally.
Test the pasta a minute or two before the recommended time to ensure it doesn’t overcook (it should be al dente, with a slight firmness in the center).

6. Add the Lemon and Finish

Once the pasta is cooked, remove the pot from the heat and fish out the bay leaves using tongs or a spoon (discard them).
Return the shredded chicken to the pot, stirring it in gently.
Add the chopped spinach, stirring until it wilts into the hot soup (this takes about 1-2 minutes).
Pour in the fresh lemon juice and add the lemon zest, stirring everything together.
Taste the soup and adjust the seasoning, adding more salt, pepper, or lemon juice as needed to achieve your desired balance.
Stir in the fresh parsley and dill just before serving to maintain their bright color and fresh flavor.
Ladle the soup into bowls and serve immediately while hot.

Looking for more comforting soup recipes? Try: Chicken Soup Recipe

Tips for The Best Lemon Chicken Soup

These tips will help you achieve restaurant-quality results every time you make this soup. I’ve learned these lessons through plenty of trial and error.

Don’t add the lemon too early – This was my biggest mistake the first time I made this soup. Adding lemon juice while the soup is still actively simmering can make it taste bitter and dull. Always remove from heat first, then add the lemon for the brightest, freshest flavor.
Use fresh lemon juice, not bottled – Fresh lemon juice makes a world of difference. Bottled juice has a flat, artificial taste that just doesn’t compare. I always squeeze lemons right before adding them to the soup.
Control the pasta texture – Egg noodles will continue to absorb liquid even after cooking, so if you’re planning to have leftovers, consider cooking the pasta separately and adding it to each bowl as you serve. This prevents mushy noodles the next day.
Don’t overcook the chicken – Chicken breast can dry out quickly. I’ve found that using chicken thighs instead gives you more forgiveness if you cook it a few minutes longer, and the meat stays incredibly juicy.
Layer your seasonings – Taste the soup at different stages and adjust the salt and pepper as you go. The flavors concentrate as the soup simmers, so seasoning gradually gives you better control.
Save some fresh herbs for garnish – A sprinkle of fresh parsley or dill on top of each bowl just before serving adds a pop of color and an extra hit of fresh flavor that makes the soup feel special.
Let the soup rest before serving – After adding the lemon juice and final ingredients, let the soup sit off the heat for 5 minutes. This allows all the flavors to meld together beautifully.
Customize the vegetables – Feel free to add other vegetables like diced bell peppers, zucchini, or peas. Just add them at the appropriate time based on their cooking time.

If you’re looking for more chicken recipes, check out: Curry Chicken Salad

What to Serve with Lemon Chicken Soup

This soup is hearty enough to stand alone, but pairing it with the right sides turns it into a complete, satisfying meal.

A crusty bread is essential for soaking up every last drop of the lemony broth. I’m partial to a warm baguette with salted butter, but any artisan bread works beautifully.

Crusty bread or rolls – Warm Dinner Rolls or sourdough bread for dipping
Simple green salad – A light salad with vinaigrette complements the soup without being too heavy
Roasted vegetables – Roasted Potatoes or roasted asparagus add extra substance
Garlic bread – Classic garlic bread is always a winner with soup
Crackers – Buttery crackers or saltines for a simple crunch
Grilled cheese sandwich – A classic pairing that turns this into ultimate comfort food
Deviled Eggs – These make a nice appetizer before the soup
Quinoa or rice pilaf – For extra heartiness, serve the soup over a small portion of cooked grains

Variations of Lemon Chicken Soup

This recipe is wonderfully adaptable to different tastes and dietary needs. Here are some of my favorite ways to change it up.

Greek Avgolemono Style – Omit the pasta and add ½ cup (100g) white rice instead. After the soup is done cooking, temper 2 egg yolks with lemon juice by slowly whisking in some hot broth, then stir this mixture back into the soup for a creamy, velvety texture. This is the traditional Greek version that inspired my recipe.
Creamy Lemon Chicken Soup – Stir in ½ cup (120ml) heavy cream or coconut milk at the end for a richer, creamier soup that’s still bright and lemony.
Italian-Style – Replace the egg noodles with orzo pasta, add white beans, and finish with freshly grated Parmesan cheese and extra basil.
Asian-Inspired – Add fresh grated ginger (double the amount), use rice noodles instead of egg noodles, finish with sesame oil and green onions, and add bok choy instead of spinach.
Keto/Low-Carb – Skip the pasta entirely and add extra vegetables like zucchini noodles, cauliflower rice, or additional greens to keep it filling without the carbs.
Spicy Version – Add red pepper flakes or sliced jalapeños to the aromatics, and finish with a dash of hot sauce for a warming kick.
Hearty Winter Version – Add diced potatoes and white beans for extra heartiness, and use kale instead of spinach for a more robust soup.
Rotisserie Chicken Shortcut – Skip the raw chicken entirely and use 3 cups shredded rotisserie chicken added at the end, reducing cooking time by 20 minutes.

Another favorite variation: Asparagus Soup

Storage and Reheating

Proper storage ensures your lemon chicken soup tastes fresh even days after making it. Here’s what I’ve learned about keeping this soup at its best.

Refrigerator Storage – Let the soup cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 4 days. The pasta will continue to absorb liquid, so you may need to add extra broth when reheating.
Freezer Storage – This soup freezes well, though I recommend freezing it without the pasta if possible. Transfer cooled soup to freezer-safe containers or heavy-duty freezer bags, leaving 1 inch of space at the top for expansion. Freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and cook fresh pasta to add to individual servings.
Reheating on the Stovetop – Pour the soup into a pot and heat over medium-low heat, stirring occasionally, until warmed through (about 8-10 minutes). Add a splash of chicken broth or water if the soup has thickened too much. Avoid boiling, as this can make the pasta mushy.
Reheating in the Microwave – Transfer individual portions to microwave-safe bowls and heat on 70% power in 2-minute intervals, stirring between each interval, until heated through. This usually takes 4-6 minutes total.
Freshness Tips – The bright lemon flavor can fade slightly over time. When reheating leftovers, I often squeeze in a little fresh lemon juice right before serving to revive that fresh, zesty taste. Add a sprinkle of fresh herbs too for the best results.

For more make-ahead soup ideas: Tomato Soup

Nutritional Facts

Per serving (based on 6 servings):

Calories: 285
Total Fat: 8g
- Saturated Fat: 1.5g
- Trans Fat: 0g
Cholesterol: 75mg
Sodium: 680mg
Total Carbohydrates: 22g
- Dietary Fiber: 3g
- Sugars: 5g
Protein: 30g
Vitamin A: 85% DV
Vitamin C: 25% DV
Calcium: 6% DV
Iron: 12% DV

Note: Nutritional information is approximate and will vary based on specific ingredients and brands used.

If you’re looking for more healthy options, try: Healthy Coleslaw

Health Benefits of Key Ingredients

This soup isn’t just comforting; it’s genuinely good for you. The combination of ingredients provides real nutritional benefits.

Chicken – Provides lean protein essential for muscle repair and immune function, plus B vitamins for energy metabolism. The protein also helps you feel satisfied longer.
Lemon Juice – Rich in vitamin C, which supports immune health and acts as a powerful antioxidant. The citric acid may also aid digestion and help your body absorb iron from other foods in the soup.
Garlic – Contains allicin, a compound with antibacterial and antiviral properties that may help fight off infections. It also supports heart health and has anti-inflammatory effects.
Ginger – Known for its anti-inflammatory properties and ability to soothe digestive discomfort. It may also help reduce nausea and support immune function.
Carrots – Loaded with beta-carotene, which your body converts to vitamin A for healthy vision, skin, and immune function.
Spinach – A nutritional powerhouse with iron, calcium, vitamins A, C, and K, plus folate. It supports bone health, blood health, and provides antioxidants.
Celery – Low in calories but high in fiber and antioxidants. Contains vitamin K and potassium, supporting heart health and hydration.
Onions – Rich in antioxidants and compounds that may support heart health, regulate blood sugar, and have anti-inflammatory effects.

For more nutritious soup options: Lentil Soup

FAQs About Lemon Chicken Soup

1. Can I make this soup ahead of time?

Yes, absolutely! In fact, I often make a big batch on Sunday to enjoy throughout the week.

The flavors actually deepen and meld together nicely after sitting for a day. Just store it in an airtight container in the refrigerator and add a splash of fresh lemon juice when reheating to brighten the flavor. If you’re planning to make it more than a day in advance, I’d recommend cooking the pasta separately and adding it to individual bowls when serving to prevent it from getting too soft.

2. Why did my soup turn bitter?

This usually happens if the lemon juice is added while the soup is still boiling or if you’ve accidentally included lemon pith (the white part under the peel). Always remove the soup from heat before adding the lemon juice.

If it does turn bitter, you can try adding a pinch of sugar or honey to balance it out. Using fresh lemon juice instead of bottled also helps prevent bitterness, as bottled juice can have a harsher, more acidic taste.

3. Can I use chicken thighs instead of breasts?

Definitely, and I actually prefer chicken thighs! They stay much more moist and tender, even if you accidentally overcook them a bit.

Thighs have a richer flavor that adds depth to the soup. Just keep in mind that thighs may take a few extra minutes to cook through, so check that they reach 165°F (74°C) internal temperature before removing them from the soup.

4. Is this soup gluten-free?

The soup base is naturally gluten-free, but the egg noodles contain gluten. To make it fully gluten-free, simply substitute with gluten-free pasta, rice noodles, or rice.

I’ve made it with white rice many times, and it works beautifully. Just add the rice earlier in the cooking process (when you add the chicken) since it takes longer to cook than pasta.

5. Can I make this in a slow cooker or Instant Pot?

Yes, both methods work well! For the slow cooker, sauté the vegetables on the stovetop first, then transfer everything to the slow cooker with the broth and raw chicken. Cook on low for 6-8 hours or high for 3-4 hours.

Add the pasta during the last 30 minutes of cooking. For the Instant Pot, use the sauté function for the vegetables, then add broth and chicken, seal the lid, and cook on high pressure for 10 minutes with natural release. After releasing pressure, add pasta and cook on sauté mode until tender, then finish with lemon juice and herbs.

Try this similar easy recipe: Easy Chicken Noodle Soup

Final Thoughts

This lemon chicken soup has earned its place as a staple in my kitchen, and I hope it becomes one in yours too. It’s one of those recipes that feels like a warm hug in a bowl, perfect for any day when you need a little comfort and brightness.

The beauty of this recipe is its versatility and how it adapts to whatever you have on hand or however you’re feeling. I’d love to hear how your soup turns out and any creative variations you try!

Recommended:

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Why You’ll Love This Lemon Chicken Soup Recipe

Ingredients

Kitchen Equipment Needed

Recommended Products for This Recipe