My lemon chicken soup recipe is here to warm you through and through! There are few flavor pairings as satisfying as lemon chicken recipes. Throw that match made in heaven into a soup, and hold onto your bowls! That’s some serious flavor heaven you’ve got going on.
This lemon chicken soup recipe is versatile enough to soothe you when you catch that wintertime cold or classy-up your next dinner party. What other chicken recipes can do that much leg work with a simple, one-pot dish?
Move over Chicken Noodle Soup— This is one of the new chicken soup recipes in town!
Try my soul soothing chicken and rice soup and my fan favorite, crack chicken noodle soup next!
What I Love About This Recipe
- One-pot wonder
- Bright citrus flavor perfection
- Easy, delicious ingredients
- Fancy without the stress!
Lemon Chicken Soup Ingredients
- Olive Oil
- Onion
- Garlic
- Carrots
- Celery
- Salt + Black Pepper
- Italian Seasoning
- All-Purpose Flour
- Chicken Broth
- Better Than Bouillon
- Lemon Juice
- Bay Leaf
- Rosemary
- Parmesan Cheese Rind
- Rice
- Parmesan
- Rotisserie Chicken
Notes + Tips
Cheese: Yes, for this recipe, you’ll use the parmesan rind! Cooking with the parmesan gives the same effect as cooking with bones — it infuses the broth with a deep, rich flavor that just can’t be replicated. You’ll get all the cheesy, creamy flavor of parmesan cooked right into each luscious bite!
Garlic: I don’t know what it is about fresh garlic, but I am the worst at picking out cloves! So often, I get home and find out that I bought fresh garlic that’s about a day or two past its use-by date. What’s a chef to do in a pinch? Luckily, you can easily swap fresh garlic for powdered, granulated, or even garlic salt!
Chop Chop:Â One handy-dandy kitchen tip I love using for carrots and celery is to not dice them at all — grate some! Grating your carrots and celery gives you soup-perfect pieces in a pinch. But if you want bigger chunks to bulk up your soup.
Storing + Freezing + Make-Ahead
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Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Finished lemon chicken soup recipe will be a-okay in the fridge for up to four days. Just because there’s no chance of freezer burn in your fridge doesn’t mean you shouldn’t cool it off though — you don’t want to raise the temperature of your fridge with hot soup! And temperature change risks bacteria growth. Cool soup is the best soup (for storage)!
- Can You Freeze This? Yes! My lemon chicken soup recipe is great in the freezer. Cool it thoroughly (no freezer burn here!) and portion it out either into individually sized containers or in one big ol’ sealable soup bowl. I love doing the individually sized portions best — they’re so easy to grab on the go!
- Once frozen, your soup will last up to six months! That’s plenty of time to get you through the worst of what I like to call Soup Season (aka winter). If you get fresh, crusty bread delivered, you never have to leave the house!
- Make Ahead Tips: If you know you’ll want a fresh pot of lemon chicken soup but won’t have time to follow all the steps, you can make the soup base (step one) ahead of time, and store it in the fridge for up to four days. When you’re ready, follow the remaining steps to soup paradise!
- You can also follow through Step Four, then store the soup in the fridge again for up to four days. Reheat to a boil, and finish out the recipe when dinner calls!
How To Make Lemon Chicken Soup
- Sauté onion, garlic, carrots, celery, 1/2 teaspoon salt, black pepper, and Italian seasoning until onion is translucent.
- Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute.
- Whisk in chicken stock until smooth.
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Stir in Better Than Bouillon, lemon juice, bay leaf, rosemary sprig, and Parmesan rind and bring to a boil over medium-high heat. Immediately reduce heat and simmer 30 minutes. Remove the bay leaf and Parmesan rind and discard.
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Bring the soup back to a simmer and add the rice and Parmesan cook until it’s tender about 15-20 minutes. Add the chicken is heated through, about 5-8 minutes.
- Adjust seasoning, ladle into individual bowls and sprinkle with parsley. Serve, passing extra Parmesan.
*** See Full Instructions On Recipe Card Below
More Delicious Chicken Soup Recipes:
- Mexican Chicken Soup
- Chicken Tortellini Soup
- Cream Of Chicken Soup
- Chicken Potato Soup
- Chicken Italian Soup
- Crockpot Chicken Noodle Soup
- Instant Pot Chicken Noodle Soup
Lemon Chicken Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 large cloves garlic, minced
- 6 carrots, diced
- 4 stalks celery, diced
- 1/2 salt
- black pepper
- 2 teaspoons Italian seasoning
- 2 tablespoons all-purpose flour
- 8 cups low sodium chicken broth
- 2 tablespoons chicken flavor Better Than Bouillon
- 1/2 cup fresh lemon juice
- 1 bay leaf
- 1 sprig fresh rosemary
- 1 (2-3 inch) Parmesan cheese rind
- 1/2 cup rice
- 1 cup Parmesan, grated
- 2 cups rotisserie chicken, shredded
Instructions
- Add oil to a large pot heating over medium heat. Saute onion, garlic, carrots, celery, 1/2 teaspoon salt, black pepper, and Italian seasoning until onion is translucent.
- Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute.
- Remove pot from the heat and slowly whisk in chicken stock until smooth.
- Stir in Better Than Bouillon, lemon juice, bay leaf, rosemary sprig, and Parmesan rind and bring to a boil over medium-high heat. Immediately reduce heat and simmer 30 minutes. Remove the bay leaf and Parmesan rind and discard.
- Bring the soup back to a high simmer and add the rice and Parmesan cook until it's tender about 15-20 minutes. Add the chicken is heated through, about 5-8 minutes.
- Adjust seasoning, ladle into individual bowls and sprinkle with parsley. Serve, passing extra Parmesan.
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RATE THIS RECIPENutrition
Yummy, i will make this
Yay! Enjoy, Marilena! 🙂