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Sweet Easy Lemon Chicken Soup. picture

Easy Lemon Chicken Soup.

This Easy Lemon Chicken Soup is a comforting bowl of vibrant flavors! Perfect for any night, it combines zesty lemon with tender chicken and fresh herbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 sweet onion diced
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 4 garlic cloves minced
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon freshly grated lemon zest
  • 2 cups shredded chicken
  • 1 lemon thinly sliced
  • 4 cups low-sodium chicken stock
  • 28 ounce turmeric and ginger chicken bone broth container
  • 2 cups water
  • 3/4 cup ditalini pasta
  • 1/3 cup chopped fresh herbs like parsley, basil, or cilantro
  • 3 tablespoons chopped chives
  • Shaved parmesan for topping
  • Lemon wedges for serving

Equipment

  • Large pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon
  • Soup ladle

Method
 

From Start to Finish:
  1. In a large pot, heat the olive oil and butter over medium heat. Once hot, add the diced sweet onion, chopped carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
  2. Next, stir in the minced garlic and freshly grated ginger. Season with salt and pepper. Cook for another minute until fragrant.
  3. Add in the shredded chicken, lemon zest, and the thinly sliced lemon. Pour in the chicken stock, turmeric and ginger bone broth, and water. Stir everything together, bringing the mixture to a gentle boil.
  4. Once boiling, add the ditalini pasta to the pot. Reduce the heat to a simmer and cook according to the pasta package instructions, usually around 7-10 minutes, until the pasta is al dente.
  5. After the pasta is cooked, remove the pot from heat and stir in the chopped fresh herbs and chives. Taste and adjust the seasoning if necessary.
  6. Ladle the soup into bowls, topping each with shaved parmesan and a lemon wedge for an extra zing.

Notes

  • For a lighter version, use low-fat chicken broth instead of bone broth.
  • Substitute the ditalini pasta with whole wheat or gluten-free pasta.
  • This soup can be stored in an airtight container in the refrigerator for up to 4 days.