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Lemon Chicken Soup

This bright and comforting lemon chicken soup features tender shredded chicken simmered in a flavorful broth infused with fresh lemon juice and zest. The dish boasts a clear, golden appearance with a zesty aroma and a soothing texture, perfect for a quick, uplifting meal that can be customized with herbs or vegetables.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces chicken breasts preferably organic
  • 2 pieces fresh lemons for juice and zest
  • 3 cloves garlic minced
  • 4 cups chicken broth preferably homemade or good quality store-bought
  • 2 tablespoons fresh herbs chopped parsley and thyme
  • 1 teaspoon lemon zest from one lemon
  • to taste salt and pepper for seasoning

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Lemon zester or microplane
  • Measuring spoons and cups
  • Wooden spoon or ladle

Method
 

  1. Start by measuring out all your ingredients: fresh lemons, chicken breasts, garlic, herbs, and broth, so everything is ready to go.
  2. Heat your large pot over medium heat, add a splash of oil, and sauté the minced garlic until fragrant and just starting to turn golden, about 30 seconds.
  3. Place the chicken breasts into the pot, searing them until golden brown on both sides, about 4 minutes per side. This creates a flavorful crust and helps lock in juices.
  4. Pour in the chicken broth, ensuring the chicken is mostly submerged. Bring the mixture to a gentle simmer and cook until the chicken is cooked through, about 15 minutes. The broth should start to bubble gently around the edges.
  5. Remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return it to the simmering broth.
  6. Zest one lemon using a microplane or lemon zester, releasing fragrant citrus oils, and add the zest to the soup for bright flavor.
  7. Juice both lemons, straining out seeds if necessary, and stir the lemon juice into the soup. Simmer for another 5 minutes to meld the flavors.
  8. Chop fresh parsley and thyme, then sprinkle over the soup along with salt and pepper to taste, adjusting seasonings as needed.
  9. Give the soup a gentle stir, allowing the herbs and seasonings to distribute evenly. Check the broth for brightness and adjust with more lemon or salt if desired.
  10. Once everything is heated through and the flavors are balanced, ladle the bright, golden broth into bowls, making sure to include tender shredded chicken and herbs in each serving.
  11. Serve hot, enjoying the soothing warmth combined with the invigorating burst of lemon aroma and fresh herbs.

Notes

For added richness, stir in a splash of olive oil or a dollop of Greek yogurt just before serving. Feel free to add vegetables like spinach or rice for extra texture and substance.