quick chicken soup recipe

This quick chicken soup started as a way to clear out leftovers but ended up becoming my go-to when I need comfort fast. It’s a recipe I make in a rush but still want to taste like I care. The beauty is in its simplicity—just some basic ingredients, but they come together in a way that feels nourishing and real. It’s a reminder that good food doesn’t need hours to warm the soul.

Why this quick chicken soup keeps calling me back

It’s a recipe I turn to when time is tight but craving comfort is high. The bright lemon and fresh herbs lift my spirits, while the warm broth soothes my soul. It’s the kind of dish that feels like a small victory—a quick, honest meal that always hits the spot.

Breaking down the ingredients that make this soup shine

• Chicken: Shredded cooked chicken, tender and juicy, adds heartiness. Use leftover roasted or boiled chicken.
• Broth: A clear, homemade or store-bought chicken broth, the soup’s flavorful backbone.
• Onion, garlic, celery: The aromatic trio; sauté until fragrant, about 5 minutes, for depth and sweetness.
• Lemon: Brightens the broth, adds a fresh zing—don’t skip it.
• Herbs: Fresh parsley or dill, chopped finely, to finish and add a pop of color and freshness.
• Salt and pepper: Basic seasonings; adjust as you taste for balance.

Tools of the trade for a speedy soup

• Large saucepan: To hold everything and simmer evenly.
• Wooden spoon: For gentle stirring without damaging the pan.
• Knife and chopping board: To prep vegetables and chicken.
• Ladle: To serve the soup smoothly.

Step-by-step to a soul-warming bowl

Step 1: Start by gathering your ingredients and equipment.

Step 2: Pour a splash of oil into a large saucepan over medium heat, about 180°C (350°F).

Step 3: Add diced onion, garlic, and celery, sauté until fragrant and translucent, about 5 minutes.

Step 4: Toss in shredded cooked chicken, pour broth, and bring to a gentle simmer.

Step 5: Simmer for 15 minutes, taste for seasoning, and adjust with salt and pepper.

Step 6: Finish with a squeeze of lemon and a sprinkle of fresh herbs.

Step 7: Serve hot with crusty bread or your favorite crackers.

Cooking checkpoints and pro tips to keep your soup flawless

• The broth should be clear and steaming, not murky or boiling vigorously.
• Chicken should be heated through, tender, not stringy or dry.
• Vegetables should be softened but not mushy, with a slight crunch.
• Lemon juice should lift the flavors, not overpower; add gradually and taste.

Common pitfalls and how to dodge them

• Over-salting the broth.? If soup is too salty, add a potato to absorb excess salt, then remove before serving.
• Overcooking or using dry chicken.? If chicken is dry, shred it finely and add a splash of broth to rehydrate.
• Adding vegetables too early or cooking at too high a heat.? If vegetables are underdone, simmer a few more minutes.
• Skipping acid to balance flavors.? If soup lacks brightness, add a splash of lemon juice after simmering.

Quick Lemon Chicken Soup

This comforting chicken soup is made with shredded cooked chicken, aromatic vegetables, and a bright splash of lemon, all simmered in savory broth. It has a clear, nourishing appearance with tender ingredients and a fresh flavor profile, perfect for a speedy, satisfying meal. The final dish is warm, lightly tangy, and topped with fresh herbs, offering a balance of comfort and brightness.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 180

Ingredients Equipment Method

Ingredients

  

• 2 cups shredded cooked chicken leftover roasted or boiled chicken
• 4 cups chicken broth store-bought or homemade
• 1 medium onion diced
• 2 cloves garlic minced
• 2 stalks celery diced
• 1 lemon juiced
• 1/4 cup fresh parsley or dill chopped finely
• to taste salt and pepper

Equipment

• Large saucepan
• Wooden spoon
• Knife and chopping board
• Ladle

Method

 

1. Gather all your ingredients and equipment, setting everything within reach for smooth cooking.
   
2. Pour a splash of oil into a large saucepan and warm it over medium heat until it shimmers and begins to smell fragrant.
   
3. Add diced onion, minced garlic, and diced celery to the pan. Sauté for about 5 minutes until the vegetables become fragrant, translucent, and slightly tender, with a gentle sizzling sound.
   
4. Stir in the shredded cooked chicken, allowing it to warm through and mingle with the aromatics, about 2 minutes.
   
5. Pour in the chicken broth, bringing the mixture to a gentle simmer. The broth should bubble softly without vigorous boiling.
   
6. Let the soup simmer gently for 15 minutes, allowing flavors to meld and vegetables to soften just enough to retain a slight crunch.
   
7. Taste the broth and season with salt and pepper as needed to enhance the flavor.
8. Squeeze the juice of a lemon into the soup, stirring well to brighten the flavors and add a fresh zing.
9. Sprinkle chopped parsley or dill over the soup, giving it a final stir to distribute the herbs evenly and add a splash of color.
10. Use a ladle to serve the steaming soup into bowls, ensuring each gets a good mix of vegetables, chicken, and broth.
11. Enjoy your warm, bright, and comforting chicken soup with crusty bread or crackers on the side.