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Lemon-Brightened Chicken Soup

This comforting chicken soup combines tender chicken thighs or breasts with aromatic vegetables and a flavorful broth, finished with a splash of lemon for a fresh, lively twist. The dish is quick to prepare, with a clear, brothy appearance and a satisfying, hearty texture. It’s perfect for a cozy, nourishing meal that feels both simple and revitalizing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces chicken thighs or breasts boneless and skinless preferred
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 carrots carrots chopped
  • 2 stalks celery chopped
  • 4 cups chicken stock preferably homemade or store-bought
  • 1 whole lemon zested and juiced
  • 2 tablespoons fresh herbs parsley or dill, chopped
  • to taste salt and pepper seasoning

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Cutting board
  • Ladle

Method
 

  1. Gather all your ingredients and prep your tools — chop the onion, garlic, carrots, and celery, zest and juice the lemon, and gather your herbs.
  2. Place your large pot over medium heat, then add a splash of oil and sauté the diced onion and garlic until fragrant, about 3 minutes. You’ll smell that warm aroma as the onion turns translucent.
  3. Add the chopped carrots and celery to the pot. Cook, stirring occasionally, until they start to soften and release a slight sweetness, about 5 minutes. The vegetables should be tender but still hold their shape.
  4. Pour in the chicken stock, bringing the mixture to a gentle simmer. As it heats, the vegetables will become more fragrant and the broth will start to bubble softly.
  5. Meanwhile, season the chicken thighs or breasts with salt and pepper. Add them to the simmering broth, cooking until just tender, about 10 minutes. You'll notice the chicken turning opaque and firming up as it cooks through.
  6. Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the broth, stirring to combine.
  7. Add the lemon zest and juice to the soup. Stir well — this brightens the broth with a lively citrus aroma and flavor.
  8. Sprinkle in the chopped herbs, taste the broth, and adjust seasoning with salt and pepper as needed. Let the soup simmer for another 5 minutes so flavors meld beautifully.
  9. Serve the soup hot, garnished with extra herbs if desired. The broth should be clear and vibrant, with tender vegetables and shredded chicken, finished with a zesty lemon kick.

Notes

For extra depth, you can add a dash of red pepper flakes or a splash of olive oil before serving. Feel free to swap in other vegetables or herbs for a personalized touch.