Lemon Chicken Soup (with bone broth)
This Lemon Chicken Soup with bone broth is loaded with ingredients know to potentially promote a healthy and strong immune system. Whether you’re not feeling well or want to warm up after a long day, this Lemon Chicken Soup is the answer.
Known for its potential anti-inflammatory effects, this soup is seasoned with turmeric. It also has other immune boosting ingredients like garlic, onions and fresh lemon. Let me know if you give this delicious recipe a try!
If you love healthy soup recipes, try my Garlic Ginger Immune Boosting Soup.
Why You’ll Love This Recipe
Loaded with flavor. This easy recipe comes together quickly but is loaded with flavor.
Easy to make. You only need a few simple fresh ingredients to make this awesome recipe.
Simple yet satisfying. This recipe is simple yet totally satisfying. It calls for low sodium chicken bone broth which adds extra flavor and nutrients.
Recipe Ingredients
- Chicken: This recipe calls for one pound of shredded chicken. You can use breasts, tenderloins of thighs if you prefer.
- Oil: You’ll need avocado oil for this recipe.
- Mirepoix: This soup recipe calls for diced celery, onion and carrots.
- Garlic: This recipe calls for minced garlic. Two to three cloves depending on size.
- Seasoning: You need ground turmeric, kosher salt and cracked black pepper for this recipe.
- Herbs: This soup calls for two bay leaves and fresh thyme sprigs. You’ll also need freshly chopped Italian parsley.
- Broth / Water: You’ll need both low sodium chicken bone broth and water for this recipe.
- Lemon: You’ll need fresh squeezed lemon juice and a few pieces of thinly sliced lemon for this recipe.
- Pasta: This recipe calls for ditalini pasta. Make sure to boil it according to the package. Al dente is best.
Expert Tips
Shred the chicken into small easy to eat pieces. I like to use poultry scissors to cut it into extra small pieces.
Mirepoix is traditionally 2 parts onion to 1 part celery and 1 part carrot.
Option to add the dry pasta to the pot with the soup or boil the pasta and store it separately. I like to store it separately, so it doesn’t get soggy in the broth over time. Add the al dente pasta to the bowl as needed followed by the hot soup.
How to Make
Prep the Chicken
Roast or boil the chicken. Once it reaches an internal temperature of 165 degrees Fahrenheit let it cool. Once cool to touch, shred the chicken into small easy to eat pieces.
Boil the Pasta
Boil the pasta according to the package. Ad dente is best. Drain off the excess water and drizzle the cooked pasta with olive oil to prevent sticking. Set aside.
Make the Soup
Add avocado oil to a large Dutch oven pot. Add the mirepoix and sauté. Next add the minced garlic and season everything with turmeric, kosher salt and cracked black pepper.
Once the vegetables are soft and lightly browned, add the fresh thyme sprigs and the two bay leaves. Add the shredded chicken followed by the chicken bone broth and water. Let everything simmer in the pan over medium heat. Next, add the fresh squeezed lemon juice and freshly chopped parsley. Stir well. Remove the bay leaves and thyme sprigs. Top with thinly sliced seedless lemon.
Assemble
Add the cooked pasta to the bottom of a bowl. Top with the hot soup and enjoy.
Frequently Asked Questions
Yes! You can use chicken broth instead of bone broth if you prefer.
Enjoy with crusty bread or crackers. You can also serve it alongside a simple salad like my Butter Lettuce Salad.
It will last up to five days if stored covered in the refrigerator. Store the pasta in a separate airtight container in the refrigerator for up to four days.
Other Soup Recipes to Consider Trying
Lemon Chicken Soup (bone broth)
Equipment
- 1 Dutch oven for soup
- 1 pasta pot with colander
- 1 pot to boil chicken
Ingredients
- 1 lb. chicken, cooked and shredded
- 1-2 tablespoons avocado oil
- 1 cup yellow onion, diced small
- ¾ cup carrots, diced small
- ¾ cup celery, diced small
- 3 cloves garlic, minced
- kosher salt, to season
- cracked black pepper, to season
- 1 teaspoon ground turmeric
- 2 bay leaves
- 3-4 sprigs fresh thyme
- 32 ounces low sodium chicken bone broth, or low sodium chicken broth
- 2-3 cups water
- ⅓ cup lemon juice, fresh squeezed
- 2-3 tablespoons Italian parsley, chopped small
- 1 cup dry ditalini pasta, cooked al dente in separate pot
Instructions
Prep the Chicken
- Roast or boil the chicken. Once it reaches an internal temperature of 165 degrees Fahrenheit let it cool. Once cool to touch, shred the chicken into small easy to eat pieces.
Boil the Pasta
- Boil the pasta according to the package. Ad dente is best. Drain off the excess water and drizzle the cooked pasta with olive oil to prevent sticking. Set aside.
Make the Soup
- Add avocado oil to a large Dutch oven pot. Add the mirepoix and sauté. Next add the minced garlic and season everything with turmeric, kosher salt and cracked black pepper.
- Once the vegetables are soft and lightly browned, add the fresh thyme sprigs and the two bay leaves. Add the shredded chicken followed by the chicken bone broth and water. Let everything simmer in the pan over medium heat. Next, add the fresh squeezed lemon juice and freshly chopped parsley. Stir well. Remove the bay leaves and thyme sprigs. Top with thinly sliced seedless lemon.
Assemble
- Add the cooked pasta to the bottom of a bowl. Top with the hot soup and enjoy.
Notes
It will last up to five days if stored covered in the refrigerator. Store the pasta in a separate airtight container in the refrigerator for up to four days.
