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Bright Lemon Chicken Soup

This chicken soup combines tender shredded chicken, vibrant lemon zest, and fresh greens in a clear, flavorful broth. It’s made with simple sautéing, simmering, and quick greens addition, resulting in a nourishing yet light bowl with a bright, fresh finish. The final dish offers a comforting texture with tender vegetables, juicy chicken, and a lively citrus aroma.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces chicken breasts or thighs diced
  • 2 carrots carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 onion diced
  • 2 cups chicken broth
  • 2 cups kale or spinach roughly chopped
  • 1 lemon lemon zested and juiced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh parsley chopped, for garnish
  • 1 teaspoon dried thyme

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Wooden spoon
  • Ladle
  • Measuring cups and spoons

Method
 

  1. Gather all your ingredients: diced chicken, chopped vegetables, lemon zest and juice, herbs, and broth to ensure a smooth cooking process.
  2. Heat your large heavy-bottomed pot over medium heat and add two tablespoons of olive oil, letting it warm until it shimmers and gives off a gentle aroma.
  3. Add diced onions, carrots, and celery to the pot. Sauté, stirring frequently, until the vegetables soften and release a sweet, earthy aroma, about 5-7 minutes.
  4. Push the vegetables to one side of the pot and add the diced chicken. Cook, stirring occasionally, until the chicken is lightly browned and cooked through, approximately 8 minutes.
  5. Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce the heat slightly and let it bubble softly for about 20 minutes, skimming off any foam that rises to the surface for a clearer broth.
  6. Add the chopped kale or spinach in the last 5 minutes of simmering. Stir until the greens wilt and turn a vibrant green, filling the kitchen with fresh aroma.
  7. Stir in lemon zest and lemon juice to brighten the broth with citrusy freshness. Mix well to combine all flavors evenly.
  8. Taste the broth and adjust with salt or pepper if needed. Ladle the hot soup into bowls, garnish with chopped parsley, and serve immediately for a bright, nourishing meal.

Notes

For an extra layer of flavor, add a pinch of red pepper flakes or a splash of olive oil just before serving. This soup stores well in the fridge for up to 2 days and can be reheated gently on the stove.