This lemon chicken soup is my go to comfort meal. It’s light yet satisfying and filled with cozy flavors like lemon, garlic, and dill.
I have been making this lemon chicken soup for a while now! It’s taken me way too long to get it on the blog to share. But, it’s finally here and I hope everyone loves it as much as I do. My husband isn’t even a big “chicken soup” fan and he requests this dinner regularly. It’s great for when you’re feeling a little under the weather, need a comfort meal, or when it’s cold out. Soup is always my favorite dish and this one is on my rotation weekly in the colder months.
Noodles, orzo or rice can all be used in this soup. Banza shells are what I use the most. However, orzo is another great option. Lemon and orzo are a delicious combination. Fresh dill ties into this soup so nicely. It gives it a little Greek taste to it. I love adding ground turmeric and lots of minced garlic for some healing properties. Lemon, turmeric and garlic are great ingredients for when you’re feeling sick. Also, with the addition of chicken for some healthy protein. This soup really checks all the boxes.
Other soup recipes you might enjoy:
- Spinach tortellini minestrone
- Easy and creamy harissa tomato soup
- Slow-cooker creamy chicken tortilla soup
- Egg roll soup
- Easy chicken posole verde
This lemon chicken soup is the perfect fall and winter dinner. It makes for great leftovers too! The flavors are actually even better the next day. Also, it’s incredibly easy to throw together. Just grab a rotisserie chicken and chop it up to throw into the soup pot. A delicious and homemade meal doesn’t always have to be difficult!Print
Lemon Chicken Soup
- Yield: 4–5 servings 1x
2 tbsp butter
4 carrots, peeled and chopped
1/2 a large yellow onion, chopped
3-4 cloves of garlic, minced
7 cups chicken stock
1 tsp Italian seasoning
Pinch of Trader Joe’s green goddess seasoning, completely optional
1/2 tsp ground turmeric
2 bay leaves
salt to taste
lemon pepper seasoning to taste, or ground black pepper
2 cups cooked chicken, chopped or shredded
8 oz. cooked shell pasta
juice and zest of 1 lemon
2-3 tbsp fresh dill, chopped
shaved parmesan for topping, optional
Add butter to a large pot over medium heat.
Once melted add the carrots and onion. Season with a little salt and let cook for 5-6 minutes, stirring occasionally.
Add garlic and let cook for 40 seconds.
Add chicken stock, Italian seasoning, green goddess seasoning if using, turmeric, bay leaves, salt and lemon pepper. Bring to a boil.
Reduce to a simmer and let cook for about 20 minutes.
Add chicken and pasta and let cook for a few more minutes on a low simmer.
Stir in the lemon juice and zest as well the dill. Remove bay leaves. Taste and add more seasonings if necessary.
Ladle into bowls. Top with shaved parmesan and more lemon zest if desired.