This post is sponsored by Kitchen Basics stock.
Lemon chicken soup, coming right up!
This lemon chicken soup is the perfect way to lift you out of the winter doldrums. When the holidays are over and the days are still gray and chilly, a bright, warming bowl like this can change everything. It’s comforting and surprisingly refreshing at the same time.
And yes — it comes together in minutes.
This is one of the easiest soups I make, and it’s loaded with flavor thanks to the Kitchen Basics Turmeric and Ginger Chicken Bone Broth. That broth adds warm turmeric, bright ginger and a hint of lemongrass — it’s like liquid gold for soups and stews.
I love using bone broth in cooking for an extra depth of flavor. It works beautifully here and gave the soup an extra savory punch. The turmeric and ginger notes pair perfectly with fresh lemon and herbs.
The bone broth also brings protein to the table, and the carton I used contains ten grams per serving, which is a nice bonus. For this soup I used leftover shredded chicken from a roast, but rotisserie chicken works great if you need a shortcut. With a rotisserie or leftover chicken, you can have this on the table in about 30 minutes.
To build classic flavor, start with a base of sweet onion, carrot and celery cooked in a bit of butter and olive oil. I added garlic and grated ginger for brightness, plus a generous tablespoon of fresh lemon zest while the vegetables softened. Then add the shredded chicken, lemon slices, chicken stock and the turmeric-ginger bone broth, plus a bit of water to stretch the soup.
I added small pasta — ditalini — to bulk the soup up and make it extra spoonable. Small pasta cooks quickly and makes for satisfying bites. If you prefer, skip the pasta and serve the soup lighter or add rice instead.
Finish the soup with plenty of fresh chopped herbs — parsley, basil or cilantro all work — and chopped chives. A generous shaving of Parmesan on top and lemon wedges for extra brightness make each bowl irresistible. Serve with crusty bread or crackers for dipping.
Ditalini is perfect here because it’s small, quick-cooking and easy to eat with a spoon. But any small pasta shape will do. The soup keeps well in the fridge for a couple of days; if you plan to store it, wait to add pasta until reheating so it doesn’t get overly soft.
This soup is comforting, soothing and bright — like a warm hug with a hint of spring. It’s ideal for chilly days when you want something nourishing but not heavy.
Lemon Chicken Soup
Lemon Chicken Soup
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Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 4 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon freshly grated lemon zest
- 2 cups shredded chicken
- 1 lemon, thinly sliced
- 4 cups low-sodium Kitchen Basics Organic Free Range Chicken Stock
- 2 8-ounce containers Kitchen Basics Turmeric and Ginger Chicken Bone Broth
- 2 cups water
- 3/4 cup ditalini pasta
- 1/3 cup chopped fresh herbs (parsley, basil or cilantro)
- 3 tablespoons chopped chives
- shaved Parmesan for topping
- lemon wedges for serving
Instructions
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Heat a large pot over medium-low heat and add the olive oil and butter. Once melted, add the onion, carrots, celery, garlic, ginger, salt and pepper. Stir and cook until the vegetables are slightly softened, about 5 minutes. Stir in the lemon zest and shredded chicken. Add the lemon slices, chicken stock, bone broth and water. Bring the mixture to a boil.
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Once boiling, add the pasta and reduce to a simmer. Cook until the pasta is al dente, about 8 to 10 minutes. Stir in the fresh herbs and chives. Serve immediately with shaved Parmesan and a lemon wedge.
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Ooooh — and that melty cheese on top makes it impossible to resist.