Homemade Chicken Lemon Soup Recipe

Introduction

Snuggle up with this comforting homemade chicken lemon soup, filled with tender chicken, fresh vegetables, and fragrant herbs. Choose between two methods: one that maximizes flavor and another for quicker preparation. It’s perfect for meal prep, freezer-friendly, and great for soothing sniffly days.

Ingredients

• 8 boneless, skinless chicken thighs (or bone-in, see notes)
• 1 quart chicken stock (not condensed broth)
• 4 cups filtered water
• 2 bay leaves
• 1 tablespoon olive oil
• 1 tablespoon butter (or substitute with an additional tablespoon olive oil)
• 1 large yellow onion, diced small
• 4–6 large carrots, peeled and diced or cut into slim rounds
• 4–5 ribs celery, diced
• 5 cloves garlic, minced (or ¾ teaspoon jarred garlic per clove)
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 2 ½ teaspoons kosher salt, divided
• 1 teaspoon black pepper
• ¼ – ½ teaspoon ground turmeric
• 2 teaspoons fresh rosemary, finely minced (or ½ teaspoon dried, crushed)
• 2 teaspoons fresh thyme, finely minced (or ½ teaspoon dried)
• ½ lemon
• Fresh parsley or thyme for garnish
• Shaved Parmesan cheese for garnish (optional)

Instructions

1. Step 1: Prepare the broth and poach the chicken. In a large Dutch oven or soup pot, combine the chicken thighs, chicken stock, filtered water, and bay leaves. Lightly season with ½ to 1 teaspoon salt. Cover and bring to a simmer over medium heat. Reduce heat to low and gently poach the chicken for about 20–25 minutes until fully cooked and tender.
2. Step 2: While the chicken cooks, heat olive oil and butter in a large skillet over medium heat. Add diced onion and sauté for 2–3 minutes until soft and translucent. Stir in carrots and celery and cook for another 3–4 minutes until slightly softened. Add garlic and ginger and cook for 1 minute more. Mix in turmeric, remaining salt, pepper, rosemary, and thyme to deepen the flavors.
3. Step 3: When the chicken is done, remove it from the pot and set aside to cool slightly. Strain out the bay leaves from the broth. Add the sautéed vegetables and half of the lemon to the broth. Cover and simmer for 15–20 minutes to meld flavors.
4. Step 4: Shred or chop the cooled chicken and return it to the pot. Simmer the soup for another 5 minutes to combine flavors. Adjust seasoning if needed.
5. Step 5: Serve the soup hot, garnished with fresh parsley and optional shaved Parmesan cheese for extra richness.
6. Alternative Faster Method: Sauté onion, carrots, and celery in olive oil and butter in a soup pot until softened. Add garlic, ginger, turmeric, rosemary, and thyme and cook 1 minute. Pour in chicken stock and water, add chicken thighs and bay leaves, and gently simmer for 20–25 minutes. Remove chicken to shred, continue simmering soup to develop flavors, return shredded chicken, add lemon, simmer 20–25 minutes more, then garnish and serve.

Tips & Variations

• For bone-in chicken thighs, simmer for 35–45 minutes and remove bones and skin after cooking.
• Use fresh herbs if possible for a brighter, more vibrant flavor; dried herbs work well in a pinch.
• Leftover soup freezes well in portions — cool completely before freezing.
• Add a handful of cooked noodles or rice to make the soup more filling.
• Adjust turmeric amount to taste for color and subtle earthiness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat until hot, or microwave in short intervals, stirring occasionally. For longer storage, freeze the soup in portioned containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but cook them gently to avoid drying out. Adjust the poaching time to about 15–20 minutes or until cooked through.

Is it necessary to use fresh ginger and herbs?

Fresh ginger and herbs add the best flavor, but ground ginger and dried herbs are fine substitutes if fresh are not available. Use about one-third to half the amount when using dried herbs.

Homemade Chicken Lemon Soup Recipe

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★★★★★

4.9 from 125 reviews

This Homemade Chicken Lemon Soup is a comforting and flavorful dish featuring tender chicken thighs simmered with fresh vegetables, aromatic herbs, and a touch of lemon. Perfect for cold days or when you’re feeling under the weather, this soup offers two preparation methods: one for deep, infused flavor and another faster option for busy cooks. It’s freezer-friendly and ideal for meal prep, delivering a warm, nourishing meal with every bowl.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Broth

• 8 boneless, skinless chicken thighs (bone-in thighs optional; simmer longer if using bone-in)
• 1 quart chicken stock (not broth or condensed)
• 4 cups filtered water
• 2 bay leaves

Vegetables and Aromatics

• 1 tablespoon olive oil
• 1 tablespoon butter (or additional 1 tablespoon olive oil in place of butter)
• 1 large yellow onion, diced small
• 4–6 large carrots, peeled and diced or cut into slim rounds
• 4–5 ribs celery, diced
• 5 cloves garlic, minced (if using jarred garlic, use ¾ teaspoon per clove)
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)

Herbs and Spices

• 2 ½ teaspoons kosher salt, divided
• 1 teaspoon black pepper
• ¼ – ½ teaspoon ground turmeric
• 2 teaspoons fresh rosemary, finely minced (or ½ teaspoon dried rosemary, crushed)
• 2 teaspoons fresh thyme, finely minced (or ½ teaspoon dried thyme)

Finishing Touches

• ½ lemon
• Fresh parsley or thyme for garnish
• Shaved parmesan cheese for garnish (optional)

Instructions

1. Prepare the Broth and Poach the Chicken: In a large Dutch oven or soup pot, combine the chicken thighs, chicken stock, filtered water, and bay leaves. Lightly season with ½ to 1 teaspoon kosher salt. Cover and bring to a simmer over medium heat, then reduce to low and gently poach the chicken for 20-25 minutes until fully cooked and tender. This slow simmer infuses the broth with rich flavor.
2. Sauté the Vegetables: While the chicken cooks, heat olive oil and butter (or additional olive oil) in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until soft and translucent. Stir in carrots and celery; sauté for 3-4 minutes until vegetables begin to soften but remain slightly firm. Add ginger and garlic and cook for about 1 minute until fragrant. Sprinkle in turmeric, salt, pepper, rosemary, and thyme, stirring to combine and develop the aromatic base.
3. Combine and Simmer: After the chicken is cooked, remove it from the pot and set aside to cool slightly. Strain out and discard the bay leaves from the broth. Add the sautéed vegetables and half the lemon into the broth. Cover and let simmer for 15-20 minutes to let flavors meld.
4. Shred and Return the Chicken: Shred or chop the cooked chicken thighs, removing bones and skin if using bone-in thighs. Return the shredded chicken to the pot and simmer everything together for an additional 5 minutes. Taste and adjust seasoning as needed.
5. Serve and Garnish: Ladle the soup into bowls, garnishing with freshly chopped parsley or thyme. For extra richness, sprinkle with shaved Parmesan cheese if desired.
6. Faster Method Overview: Heat olive oil and butter in soup pot, sauté onion, carrots, and celery until softened. Add garlic, ginger, turmeric, rosemary, and thyme; cook 1 minute. Add chicken stock, water, chicken thighs, and bay leaves; bring to simmer and cook 20-25 minutes until chicken is tender. Remove chicken to shred, continue simmering soup. Return chicken, add lemon, simmer 20-25 minutes, then garnish and serve.

Notes

• Bone-in chicken thighs can be substituted, but require longer poaching time (35-45 minutes). Remove bones and skin before shredding.
• Use chicken stock, not broth, for a richer flavor and avoid condensed broth versions.
• Fresh ginger is preferred for brightness, but ground ginger can be used as a substitute.
• Adjust turmeric quantity to taste; it adds color and subtle warmth.
• This soup freezes well; cool completely before freezing in portion-sized containers.
• Shaved Parmesan cheese garnish is optional but adds a lovely savory finish.
• For low-fat option, omit butter and use olive oil only.

Keywords: Chicken lemon soup, homemade chicken soup, easy chicken soup, healthy chicken soup, lemon chicken broth, comfort food soup, poached chicken soup, freezer friendly soup