There’s just something about a bowl of soup that feels like a warm hug, isn’t there? This Creamy Lemon Chicken Soup is like sunshine in a bowl—zesty, velvety, and oh-so-comforting. I remember a day last winter when the world was draped in white, and this soup was my beacon of warmth; the lemon’s brightness cutting through the chill like a sunbeam slicing through a snowstorm.
Steps
- Heat a large pot over medium-low heat and add olive oil and butter. Once the butter has melted, add chopped onions, carrots, celery, minced garlic, and ginger. Season with salt and pepper, then stir and cook for about 5 minutes until the vegetables begin to soften.
- Stir in the lemon zest and shredded chicken. Add lemon slices, chicken stock, bone broth, and water to the pot. Bring the mixture to a boil.
- Once boiling, add your choice of pasta and reduce the heat to a simmer. Cook the pasta until it reaches an al dente texture, which should take about 8 to 10 minutes.
- Stir in fresh herbs and chives just before serving. Serve the soup hot, garnished with shaved parmesan cheese and a lemon wedge for added flavor.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 sweet onion, chopped
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Salt and pepper to taste
- Zest of 1 lemon
- 2 cups cooked shredded chicken
- 1 lemon, thinly sliced
- 4 cups chicken stock
- 2 cups chicken bone broth with turmeric and ginger
- 2 cups water
- 1 cup ditalini pasta
- Fresh herbs (such as parsley or basil)
- Chopped chives
- Shaved parmesan cheese for serving
- Lemon wedges for serving
FAQ
- Can I use any other type of chicken for this lemon chicken soup?
- Yes, you can use any cooked chicken you have on hand. Leftover roasted chicken or store-bought rotisserie chicken both work well and can be used to save time.
- Is it necessary to include pasta in the soup?
- Adding pasta is optional. It helps to make the soup more filling, but if you prefer a lighter version, you can skip it.
- What can I substitute if I don’t have Kitchen Basics Turmeric and Ginger Chicken Bone Broth?
- If you don’t have the specific bone broth mentioned, you can use regular chicken broth or stock and add a pinch of turmeric and ginger for flavor.
- How can I make this soup vegetarian?
- To make a vegetarian version, you can substitute the chicken and chicken stock with a vegetable broth and add chickpeas or a plant-based protein for added texture and protein.
- What other herbs can I use as a topping?
- You can use a variety of fresh herbs such as parsley, basil, or cilantro as a topping, depending on your taste preference.
Tips
- Use High-Quality Broth: Enhance the soup’s flavor by using a high-quality chicken bone broth that contains turmeric and ginger. This will add depth and a warm, savory taste to your dish.
- Utilize Leftover Chicken: Save time by using leftover shredded chicken, such as from a previously roasted chicken or a store-bought rotisserie chicken. This can make your soup preparation faster and more convenient.
- Incorporate Fresh Lemon: Add freshness by including both lemon zest and whole lemon slices while cooking. This will infuse the soup with a bright citrus flavor that complements the other ingredients.
- Finish with Fresh Herbs and Cheese: Before serving, top the soup with fresh herbs, like chives, and a generous amount of shaved parmesan cheese. This will add an extra layer of flavor and a delightful finishing touch.
Equipment
- Large Pot or Dutch Oven – Useful for cooking soups and stews.
- Microplane or Zester – For zesting the lemon.
- Ladle – To serve the soup.
- Pasta Spoon or Strainer – To handle and serve pasta if needed.
