Lemon & Chicken Soup

Nancy Allen


This lemony chicken flavored soup is easy to make and tastes delicious.


★★★★★ 1 vote

4 servings
10 Min
1 Hr
Stove Top


  • 4 Tbsp
  • 8
    shallots, thinly sliced
  • 2
    carrots, thinly sliced
  • 2
    celery stalks, thinly sliced
  • 8 oz
    boned chicken breasts, finely chopped
  • 3
  • 5 c
    chicken stock
  • 8 oz
    dried spaghetti, broken into small pieces
  • 1/2 c
    heavy cream
  • ·
    salt and white pepper

  • ·
    fresh parsley sprigs
  • ·
    3 lemon slices

How to Make Lemon & Chicken Soup


  1. Melt the butter in a large saucepan. Add the shallots, carrots, celery and chicken and cook over a low heat, stirring occasionally, for 8 minutes. Thinly pare the lemons and blanch the lemon rind in boiling water for 3 minutes. Squeeze the juice from the lemons.
  2. Add the lemon rind and juice to the pan, together with the chicken stock. Bring slowly to a boil over low heat and simmer for 40 minutes, stirring occasionally.
  3. Add the spaghetti to the pan and cook for 15 minutes. Season to taste with salt and white pepper and add the heavy cream. Heat through, but do not allow the soup to boil or it will curdle.
  4. Pour the soup into a tureen or individual bowls, garnish with the parsley and half slices of lemon and serve immediately.

Printable Recipe Card

About Lemon & Chicken Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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