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Lemon Chicken Soup

Lemon Chicken Soup - Quick Delicious Meals

Let's talk about comfort food. You know, the kind that wraps around you like a warm blanket and says, "Everything will be alright." For many, this is chicken soup. But add a zesty kick to it—that’s where lemon chicken soup shines through! This dish blends the classic nurturing qualities of chicken soup with the bright, cheerful zing of fresh lemon. 
Seriously, it’s like sunshine in a bowl. This recipe is not just a go-to for chilly evenings; it’s perfect for any occasion. Trust me, once you try it, you'll be the hero of your kitchen.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 506
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons extra-virgin olive oil
  • 1 medium sweet onion, finely diced
  • 4 cloves fresh garlic, minced
  • 1/2 cup diced carrots
  • 1/2 cup diced celery stalks
  • 1 teaspoon finely grated fresh ginger root
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon finely grated lemon peel
  • 1/2 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 2 cups cooked shredded chicken breast
  • 1 lemon, thinly sliced into rounds
  • 4 cups low-sodium Kitchen Basics Organic Free-Range Chicken Stock
  • 2 containers Kitchen Basics Turmeric & Ginger Chicken Bone Broth
  • 2 cups filtered water
  • 3/4 cup small ditalini pasta
  • 1/3 cup freshly chopped mixed herbs
  • 3 tablespoons finely chopped fresh chives
  • 2 tablespoons freshly grated parmesan cheese for topping
  • Lemon wedges for garnish

Method
 

Step 1: Sauté the Vegetables
  1. Heat the olive oil and butter in a large pot over medium heat. Add the diced onions, celery, and carrots. Stir them around until they soften—about 5 to 7 minutes. The kitchen will start smelling divine.
Step 2: Add Garlic and Ginger
  1. Next, toss in the minced garlic and finely grated ginger. Sauté for about 2 minutes until fragrant. Don't let it burn; we want aromatic, not acrid.
Step 3: Season It Up
  1. Sprinkle in the sea salt, black pepper, lemon peel, and red pepper flakes. Stir everything together, letting the flavors meld for a minute.
Step 4: Broth Time
  1. Pour in the chicken stock, bone broth, and filtered water. Stir well and bring to a simmer. Add the bay leaf for an extra dash of flavor.
Step 5: Stir in the Chicken
  1. Add the shredded chicken and lemon slices. Let it simmer gently for about 10 minutes. We want the chicken flavors to marry with the broth.
Step 6: Pasta Goes In
  1. Stir in the ditalini pasta. Cook according to package instructions until it’s al dente. Pro tip: Don’t overcook; mushy pasta is a no-go.
Step 7: The Final Touch
  1. Remove the bay leaf and stir in the mixed herbs and chives. Taste and adjust seasoning if necessary. Serve hot with a sprinkle of freshly grated parmesan and lemon wedges.

Notes

  • Use Rotisserie Chicken: Short on time? A store-bought rotisserie chicken works wonders for this recipe.
  • Make It Ahead: Feel free to prepare the broth a day ahead. Just reheat and add pasta before serving.
  • Spice Adjustment: If you like a kick, increase the red pepper flakes or add a dash of hot sauce.
  • Extra Veggies: Add in spinach or kale towards the end for a boost of nutrition and color.
  • Storage: Lemon chicken soup keeps well. Store in airtight containers in the fridge for up to three days.