This Simple Lemony Chicken Soup is like a warm hug in a bowl! Packed with tender chicken and bright spring veggies, it’s fresh and comforting all at once.
I love how the lemon adds a zesty kick that makes each sip feel special. It’s the perfect dish for when you need a little sunshine on a rainy day! 🍋
Key Ingredients & Substitutions
Boneless, Skinless Chicken Breasts: This is the star of the dish! You can use thighs if you want richer flavor, or even a mix of chicken types for variety. Rotisserie chicken also works if you’re looking to save time!
Chicken Broth: Store-bought broth is convenient, but homemade broth brings a deeper flavor. You can substitute with vegetable broth for a vegetarian version, but be mindful of the flavor differences.
Vegetables: Carrots, zucchini, and cherry tomatoes add freshness. If you don’t have one, try green beans or bell peppers instead! Fresh peas are great, but frozen ones can work just as well.
Lemon: Fresh lemon juice and zest brighten the soup. If you’re out of lemons, try a splash of vinegar (like white wine or apple cider) for acidity, but remember it won’t have that lemony aroma.
Dried Thyme: This herb gives a lovely earthiness to the soup. If you have fresh thyme, use it instead! You could also swap in dried oregano or basil for a different flavor.
How Do I Sauté Onions and Garlic for the Best Flavor?
Sautéing onions and garlic is crucial for building flavor in this soup. Start by heating olive oil in your pot before adding the onions. The goal is to soften the onions and release their sweetness.
- Use medium heat: This prevents burning while allowing flavors to develop.
- Add garlic after onion: Garlic cooks faster, so adding it later prevents overcooking.
- Sauté until translucent: Look for a soft, see-through look to the onions. This usually takes about 4-5 minutes.
Give it a stir occasionally so nothing sticks to the pot or burns. These simple steps create a delicious base for your soup!
How to Make Simple Lemony Chicken Soup with Spring Veggies
Ingredients You’ll Need:
- For the Soup:
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup water
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 cup carrots, diced
- 1 cup zucchini, diced
- 1 cup fresh peas (or frozen)
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 1 teaspoon dried thyme
- Salt and pepper to taste
- For Garnish:
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 25-30 minutes to cook. So, in less than an hour, you’ll have a warm and comforting bowl of lemony chicken soup ready!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and minced garlic. Sauté them together until the onion turns translucent and fragrant, which should take about 3-5 minutes.
2. Add the Carrots:
Next, toss in the diced carrots. Allow them to cook in the pot for about 5 minutes, stirring occasionally. You want them to soften just a little before moving on to the next step.
3. Combine with Broth and Chicken:
Pour in the chicken broth and water, then add the chicken breasts. Increase the heat to bring everything to a boil. Once boiling, reduce the heat and let it simmer gently.
4. Add More Veggies:
After about 10-15 minutes of simmering, it’s time to add the other veggies! Put in the zucchini, cherry tomatoes, peas, and sprinkle in the dried thyme. Keep simmering until the chicken is cooked through and the vegetables are tender, which should take another 10 minutes.
5. Shred the Chicken:
Carefully take the chicken breasts out of the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return it to the soup.
6. Seasoning Time:
Stir in the lemon juice and zest for that bright, fresh flavor. Season your soup with salt and pepper to taste, giving it one final stir to combine everything nicely.
7. Serve and Enjoy:
Now, it’s time to serve! Ladle the warm soup into bowls and sprinkle with fresh chopped parsley for a lovely touch. Enjoy your delicious homemade lemony chicken soup!
Can I Use Different Vegetables in This Soup?
Absolutely! Feel free to swap in your favorite spring veggies. Asparagus, green beans, or even bell peppers would work great. Just make sure to adjust the cooking time slightly if you’re using firmer vegetables to ensure everything cooks evenly.
What If I Don’t Have Fresh Peas?
No worries! You can easily substitute with frozen peas; just add them to the pot during the last 5 minutes of cooking. They’ll thaw quickly and still retain their sweet flavor!
How Long Can I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. If you want to freeze it, let it cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Just remember to leave a bit of space at the top of the container for expansion!
Can I Make This Soup in a Slow Cooker?
Yes! Simply sauté the onion and garlic first, then add all ingredients (except for the lemon juice) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken, mix in the lemon juice, and serve as usual. It’ll be delicious!
