This Simple Lemony Chicken Soup is bright and fresh, packed with tender chicken and colorful spring veggies like carrots and peas. It’s like a warm hug on a bowl!
I love how the zesty lemon makes every spoonful feel cheerful. Plus, it’s quick to whip up after a long day—just what I need to lighten my mood! 🍋😄
Key Ingredients & Substitutions
Olive Oil: This adds a lovely flavor. If you prefer, avocado oil or vegetable oil can also work well. I find avocado oil has a nice mild taste too!
Onion and Garlic: Diced onion and minced garlic create a flavorful base. You can swap them with shallots if you’re looking for a milder taste. I often use garlic powder in a pinch when I’m out of fresh garlic.
Vegetables: Carrots, celery, and potatoes are classic choices. If you want to change things up, try using sweet potatoes or even zucchini. Just be mindful of the cooking time, as softer veggies will cook faster.
Chicken: Rotisserie chicken saves time! You can use leftover cooked chicken or even diced turkey. For a vegetarian version, swap chicken with chickpeas or cooked lentils.
Chicken Broth: I recommend low-sodium broth for better control over salt. Homemade broth is great too! If you’re vegetarian, vegetable broth is a perfect substitute.
Lemon: Fresh lemon zest and juice really brighten the soup. If you don’t have fresh lemons, bottled lemon juice works, but I always prefer fresh for the best flavor.
How Do I Get the Best Flavor When Cooking the Vegetables?
Cooking vegetables properly enhances their flavors and makes your soup tastier. Here’s a simple guide:
- Start with medium heat for the olive oil and add the onion first. Cook until it’s soft and for about 3-4 minutes before adding garlic.
- When adding carrots, celery, and potatoes, stir occasionally. This helps them soften evenly and prevents burning.
- Don’t rush adding the broth too soon; letting the veggies soften first deepens the flavor.
This step ensures your soup has a beautifully rich taste right from the start!
How to Make Simple Lemony Chicken Soup with Spring Veggies
Ingredients You’ll Need:
- For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium potato, peeled and diced
- 1 pound cooked chicken, shredded (rotisserie chicken works well)
- 6 cups chicken broth (low-sodium)
- 1 cup green peas (fresh or frozen)
- Zest and juice of 1 lemon
- 1 teaspoon fresh ginger, grated (optional)
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Lemon slices (for garnish)
How Much Time Will You Need?
You’ll need about 10 minutes for prep and around 30 minutes for cooking, making the total time about 40 minutes. This delicious soup comes together quickly, so you can enjoy a warm and hearty meal in no time!
Step-by-Step Instructions:
1. Sautéing the Base:
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion. Sauté it for about 3-4 minutes, or until it becomes soft and transparent. Then, stir in the minced garlic and cook for an additional minute until you can smell that delicious garlic aroma.
2. Adding the Vegetables:
Now, toss in the diced carrots, celery, and potato. Stir everything together and cook for about 5-7 minutes. Keep an eye on them, stirring occasionally until the veggies start to soften.
3. Making the Soup:
Next, add the shredded chicken and pour in the chicken broth. Bring the mixture to a boil, then lower the heat to let it simmer gently. This will help all those wonderful flavors blend together.
4. Final Touches:
After about 10 minutes, stir in the green peas, lemon zest, lemon juice, and the grated ginger if you’re using it. Give it a good sprinkle of salt and pepper to taste. Allow the soup to simmer for another 15-20 minutes, until all the vegetables are tender and the soup is nice and hot.
5. Serving the Soup:
Once your soup is cooked, taste it and adjust the seasoning if needed. Remove it from the heat and stir in the chopped parsley for a fresh flavor boost. Serve the soup hot in bowls, garnished with lemon slices and extra parsley if you like. Enjoy this bright and comforting soup with friends or family!
Can I Use Raw Chicken Instead of Cooked Chicken?
Yes, you can use raw chicken! Simply cut it into bite-sized pieces and add it to the pot after sautéing the onion and garlic. Cook the chicken thoroughly before adding the broth (about 8-10 minutes), then continue with the recipe as directed.
How Do I Store Leftover Soup?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. If you plan to keep it longer, consider freezing it in individual portions for up to 3 months. Just let it cool completely before transferring it to the freezer!
Can I Customize the Vegetables?
Absolutely! This soup is very flexible. You can add or substitute vegetables like bell peppers, green beans, or zucchini. Just make sure to adjust the cooking time as needed to ensure everything is tender and cooked through.
What Can I Use Instead of Chicken Broth?
If you don’t have chicken broth, vegetable broth is a great alternative! You could also use water, but consider boosting flavor with additional herbs or seasonings like bay leaves or dried thyme. Just make sure to taste and adjust seasoning accordingly.
