If there’s one thing I’ve learned after years of feeding three hungry kids and chasing daylight in New York City, it’s this: comfort food doesn’t have to be complicated. And this Easy Lemon Chicken Soup? It’s a weeknight miracle in a bowl.
There’s something deeply soothing about the tang of lemon mingling with tender chicken and cozy pasta, especially on a chilly October night when the leaves are falling faster than your to-do list. Whether you’re cooking for your family, meal prepping for the week, or just need a moment of zesty calm, this is the kind of dish that delivers—without demanding your entire evening.
Table of Contents
Why You’ll Love This Easy Lemon Chicken Soup
Let me count the ways (but I’ll keep it short—your soup’s simmering).
- Quick and soul-soothing: It comes together in just 45 minutes but tastes like it’s been simmering all day.
- Naturally nourishing: With fresh herbs, lemon, and ginger, it’s as wholesome as it is flavorful.
- Kid-approved: Even my picky middle child, who usually gives soup the side-eye, slurps this down.
- One-pot wonder: Fewer dishes, more time to relax. Need I say more?
What Does Easy Lemon Chicken Soup Taste Like?
Think cozy chicken noodle soup… but with a refreshing citrusy twist. The lemon brings brightness, the ginger adds a quiet warmth, and the ditalini pasta soaks up all that brothy goodness like it was born for it.
It’s not overly tart—just perfectly balanced between savory and fresh. Every spoonful is like a hug from someone who really gets you.
What You’ll Need for This Easy Lemon Chicken Soup
We’re keeping things easy and pantry-friendly, but every ingredient plays its part. Don’t skimp on the lemon or the fresh herbs—they’re what make this soup sing.
Ingredients List:
- 2 tablespoons olive oil – for that savory base
- 2 tablespoons unsalted butter – because butter makes everything better
- 1 sweet onion, diced – adds a gentle sweetness
- ½ cup chopped carrots – classic soup veggie
- ½ cup chopped celery – gotta have the crunch
- 4 garlic cloves, minced – yes, we’re going bold
- 1 teaspoon freshly grated ginger – gives it that cozy, almost healing vibe
- ½ teaspoon each of salt and pepper
- 1 tablespoon freshly grated lemon zest – don’t skip this!
- 2 cups shredded cooked chicken – rotisserie works beautifully here
- 1 lemon, thinly sliced – for simmering and serving
- 4 cups chicken stock (I love Kitchen Basics Organic Free Range)
- 2 (8 oz) containers turmeric & ginger bone broth – the anti-inflammatory duo
- 2 cups water
- ¾ cup ditalini pasta – or any small pasta you have
- ⅓ cup chopped herbs – parsley, basil, or cilantro
- 3 tablespoons chopped chives
- Shaved parmesan – for that irresistible finish
- Lemon wedges – serve it fresh
Looking for more cozy soup inspiration? Try my Lemony Turkey Rice Soup or Ground Turkey Vegetable Soup.
How to Make Easy Lemon Chicken Soup (Step-by-Step)
Making this Easy Lemon Chicken Soup is simpler than it sounds, but a few thoughtful steps make all the difference. Here’s your step-by-step guide to crafting a bright, nourishing soup that feels like it’s been simmering on your grandmother’s stove all day—without actually taking all day.
Let’s break it down:
Step 1: Start with a Flavorful Base
In a large, heavy-bottomed soup pot or Dutch oven, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-low heat. The olive oil gives you that subtle fruitiness, while the butter brings depth and creaminess.
Once the butter melts completely and begins to gently foam, toss in your diced sweet onion, chopped carrots, chopped celery, minced garlic, and freshly grated ginger. You’ll season this veggie mixture with ½ teaspoon each of salt and pepper right away to start building layers of flavor.
Let everything sauté for about 5 minutes, stirring occasionally. You’re looking for the vegetables to soften slightly—not brown. When you smell that gingery-garlicky aroma wafting through the kitchen, you’ll know you’re on the right track.
Want to save time on prep? Check out this veggie chopping shortcut guide that works perfectly for soups like this.
Step 2: Add Zing with Lemon and Chicken
Once your veggies are tender, stir in 1 tablespoon of freshly grated lemon zest. This adds an instant brightness that wakes up the entire pot.
Now it’s time for the star of the show—shredded cooked chicken. I usually use about 2 cups, and leftover rotisserie chicken works beautifully here. Toss it in with thin lemon slices (from one whole lemon), and stir gently to coat everything in that aromatic mix.
Pro tip: Don’t skip the lemon zest—it provides a cleaner citrus flavor than juice alone. Need a swap? Our lemony turkey rice soup offers a variation if you’re out of fresh lemons.
Step 3: Pour in the Liquid Gold
With your chicken and lemon working their magic, pour in the liquids:
- 4 cups of low-sodium chicken stock
- Two 8-ounce containers of turmeric & ginger bone broth
- 2 cups of water
Give everything a gentle stir, and turn the heat to medium-high. You’re aiming to bring the soup to a gentle boil. This step infuses the broth with the citrusy, savory goodness of the sautéed ingredients.
This combo of stock and bone broth adds layers of umami and healthful nutrients (like collagen and anti-inflammatory turmeric). If you’re out of bone broth, you can check our guide on ingredient swaps for soups—we’ve got options.
Step 4: Cook the Pasta to Perfection
Once your pot reaches a rolling boil, stir in ¾ cup of ditalini pasta (or any small pasta shape you like—acini di pepe, orzo, or even elbow macaroni work in a pinch).
Reduce the heat to a simmer and cook the pasta until it’s tender but still has a bite—about 8 to 10 minutes. Stir occasionally so it doesn’t stick to the bottom.
Want to make this gluten-free? Skip the pasta and try rice or quinoa instead—like in this creamy chicken and rice soup.
Step 5: Finish with Fresh Herbs and Chives
When the pasta is al dente and the broth is singing with lemony goodness, it’s time for the final flourish.
Turn off the heat and stir in:
- ⅓ cup of chopped fresh herbs (parsley, basil, or cilantro—use what you love)
- 3 tablespoons of chopped chives
The herbs should stay bright and vibrant, not wilted, so be sure to add them at the end. This step lifts the whole dish with a pop of green freshness.
Step 6: Serve It Up with Toppings
Ladle your Easy Lemon Chicken Soup into bowls and top each with a handful of shaved parmesan and a fresh lemon wedge on the side. That wedge is your final flavor booster—let each person squeeze it to taste.
Want to round out the meal? Serve with a warm slice of crusty bread or pair it with a light salad.
Tips and Tricks for Perfect Lemon Chicken Soup
- Shortcut chicken: Don’t stress about cooking chicken from scratch. A rotisserie chicken from the store works like a charm.
- Make it heartier: Add a handful of spinach or kale during the last few minutes for extra greens.
- Ditch the pasta (if needed): Going gluten-free? Swap pasta for rice or quinoa—or skip it altogether.
- Leftover magic: The soup thickens as it sits, so it’s even better the next day.
- Ginger trick: Use the edge of a spoon to peel fresh ginger—it’s easier and safer than a knife.
How to Store Your Leftover Easy Lemon Chicken Soup
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions without the pasta (it gets mushy). Add fresh pasta when reheating.
- Reheat: Gently warm on the stovetop, adding water or broth to loosen it up.
FAQs
Can I use lemon juice instead of lemon zest?
Zest gives a bright, floral note you won’t get from juice alone. But in a pinch? Sure! Just add an extra wedge when serving.
Can I make this in a slow cooker?
Absolutely. Just sauté your veggies beforehand, then add everything (except pasta and herbs) to the slow cooker. Cook on low for 4–6 hours. Add pasta in the last 30–45 minutes.
What if I don’t have bone broth?
Use more chicken stock, but consider tossing in some turmeric and a pinch of ground ginger for similar vibes.
Conclusion
Whether you’re battling sniffles, feeding a crowd, or simply craving something warm and wonderful, this Easy Lemon Chicken Soup is the bowl to reach for. It’s fast, fresh, and made for the moments that call for a little extra comfort.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Easy Lemon Chicken Soup That’ll Brighten Your Weeknight
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A comforting and vibrant lemon chicken soup made with tender shredded chicken, fresh herbs, pasta, and a bright kick of lemon.
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 (like parsley, basil or cilantro)
- 3 tablespoons chopped chives
- Shaved parmesan, for topping
- Lemon wedges, for serving
Instructions
1. Heat a large pot over medium-low heat and add the olive oil and butter.
2. Once melted, add in the onion, carrots, celery, garlic, ginger, salt and pepper.
3. Stir and cook until the vegetables are slightly softened, about 5 minutes.
4. Stir in the lemon zest and chicken.
5. Add in the lemon slices, chicken stock, bone broth and water.
6. Bring the mixture to a boil.
7. Once boiling, add the pasta and reduce to a simmer.
8. Cook until the pasta is al dente, about 8 to 10 minutes.
9. Stir in the herbs and the chives.
10. Serve immediately with shaved parmesan and a lemon wedge!
Notes
Use rotisserie chicken for a shortcut.
Ditalini pasta can be swapped for orzo or small shells.
Add extra lemon juice for more brightness if desired.
This soup stores well in the fridge for up to 3 days, but pasta may absorb broth, so add a splash of stock when reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
Keywords: lemon chicken soup, chicken soup, comfort food, easy soup
