Spring Chicken Soup With Lemon

Name: Spring Chicken Soup With Lemon
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 pound boneless, skinless chicken breasts; 4 cups chicken broth; 2 carrots, chopped; 2 celery stalks, chopped; 1 onion, diced; 2 cloves garlic, minced; 1 cup green peas (fresh or frozen); 1 lemon, zested and juiced; 2 tablespoons olive oil; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Joyful Cooking

I love making this Spring Chicken Soup With Lemon during the brighter, warmer days when fresh ingredients are in abundance. The combination of tender chicken, vibrant vegetables, and a zesty lemon touch creates a light yet comforting dish perfect for any occasion. Cooking this soup brings the refreshing flavors of spring into my kitchen, and I truly believe it’s the bright twist of lemon that elevates this recipe to something special that everyone enjoys. It’s a little burst of sunshine in a bowl, and I can’t wait for you to try it!

Created by

Isla Weatherford

Last updated on 2026-01-24T09:53:34.247Z

During my culinary adventures, I've learned that the secret to a great chicken soup is to allow the flavors to mingle and develop. The first time I made this recipe, I experimented with fresh herbs straight from my garden, and it transformed the broth into something truly aromatic and delightful. I also found that adding lemon zest and juice at the end allows the dish to maintain a fresh, vibrant flavor.

As I’ve cooked this soup for friends and family, they always rave about how the lemon brightens the dish. It’s a simple yet effective way to enhance the overall flavor profile without overwhelming the delicate chicken and vegetables. The key is to taste along the way and adjust the seasoning to your liking!

        Why You'll Love This Recipe
        Bright and refreshing flavor from fresh lemon
Hearty yet light, perfect for springtime
Heals the soul with comfort and warmth

      

Ingredient Insights

The star of this Spring Chicken Soup is the fresh lemon. Its bright acidity not only enhances the flavor profile but also balances the richness of the chicken. When zesting, be careful to only take the yellow part of the skin, avoiding the bitter white pith. The juice adds a refreshing pop that ties all the ingredients together beautifully. If you're out of fresh lemons, a splash of bottled lemon juice can suffice, but the fresh zest truly makes a difference.

Chicken broth serves as the base for this soup, providing a depth of flavor that's essential for a comforting bowl. Homemade broth is ideal, but a high-quality store-bought option works well too. Look for low-sodium varieties to control the seasoning better. If you're aiming for a leaner version, swapping out chicken breasts for thighs can add extra moisture, and a richer taste while still being healthy.

Step-by-Step Techniques

Sautéing the aromatics is a crucial technique that builds the flavor foundation of your soup. Ensure that your heat is at medium; too high may cause the vegetables to brown instead of soften, altering the soup's color and aroma. As the vegetables sweat, they release their juices, creating a lovely base for the soup. Stir occasionally and let them cook until they're soft and fragrant, about 5-7 minutes.

When cooking the chicken, monitoring the simmering time is essential. Bringing it to a boil helps in locking in the flavors, but reducing the heat to a gentle simmer for about 20 minutes ensures that the chicken remains tender and juicy. An instant-read thermometer can come in handy; the internal temperature should reach 165°F for safely cooked chicken.

Serving and Storing

This zesty soup can be enjoyed immediately or refrigerated for later. If you plan to store leftovers, let the soup cool completely before transferring it to an airtight container. It can last up to three days in the fridge. Reheat gently over low heat on the stovetop, stirring occasionally to ensure even warming, as high heat may cause the chicken to become dry.

To elevate your soup, consider pairing it with crusty bread or a light side salad dressed with a citrus vinaigrette. For a pungent twist, add a sprinkle of red pepper flakes or some chopped fresh herbs like dill or basil before serving. Feel free to customize the vegetable mix for the season, incorporating asparagus or young zucchini for a varied texture.

Ingredients

Gather these fresh ingredients to prepare your Spring Chicken Soup with Lemon:

Ingredients

1 pound boneless, skinless chicken breasts
4 cups chicken broth
2 carrots, chopped
2 celery stalks, chopped
1 onion, diced
2 cloves garlic, minced
1 cup green peas (fresh or frozen)
1 lemon, zested and juiced
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish

Feel free to customize the vegetables based on what you have on hand!

Instructions

Follow these steps to make your delicious Spring Chicken Soup:

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are tender. Stir in the minced garlic and cook for an additional minute.

Cook the Chicken

Add the chicken breasts to the pot and pour in the chicken broth. Bring it to a boil, then reduce the heat and let it simmer for 20 minutes, or until the chicken is cooked through.

Shred the Chicken

Remove the chicken from the pot and shred it with two forks. Return the shredded chicken back to the soup.

Add the Finishing Touches

Stir in the green peas, lemon juice, and lemon zest. Season with salt and pepper to taste. Allow the soup to simmer for another 5 minutes.

Serve hot and garnish with fresh parsley for a beautiful presentation!

Pro Tips

For an extra depth of flavor, consider adding a bay leaf while the soup simmers and remove it before serving. Adjust the acidity of your soup by adding more lemon juice to taste.

Dietary Adjustments

For those following a gluten-free diet, this soup is naturally gluten-free, especially if you ensure that the chicken broth is gluten-free as well. If you're looking for a vegetarian option, you can replace chicken with chickpeas or lentils and use vegetable broth instead – just note that cooking times may change accordingly.

For a dairy-free version, rest assured that this soup contains no dairy. If you're looking for added creaminess, consider blending a portion of the soup until smooth and then adding it back in, which can provide a rich texture without compromising the lightness.

Freezing for Later

If you want to prepare this soup for colder months, freezing is a great option. To freeze, I recommend not adding the green peas or lemon juice until you're ready to eat. Cool the soup and pour it into freezer-safe bags or containers, ensuring you leave some space for expansion. It can freeze well for up to three months.

When you're ready to enjoy your frozen soup, thaw it overnight in the refrigerator and reheat on the stovetop over medium heat, stirring frequently. Reintroducing the fresh lemon juice and peas just before serving will make your soup feel freshly made, preserving that delightful spring flair.

Questions About Recipes

→ Can I use rotisserie chicken for this recipe?

Absolutely! Using rotisserie chicken can save time and add great flavor. Just shred the chicken and add it in during the last 5-10 minutes of cooking.

→ What other vegetables can I include?

You can add vegetables like potatoes, spinach, or even zucchini. Feel free to experiment with what you like or have on hand.

→ How long will the soup keep in the fridge?

This soup can be stored in the fridge for up to 4 days. Just reheat it gently on the stove before serving.

→ Can I freeze the soup?

Yes! It freezes well. Store it in an airtight container and it will last up to 3 months in the freezer. Thaw it overnight in the fridge before reheating.