Zesty Lemon Chicken Soup

This bright and comforting lemon chicken soup combines the warmth of classic chicken soup with refreshing citrus notes that brighten each spoonful. The addition of turmeric and ginger bone broth delivers an immune-boosting kick that makes this perfect for cold days or whenever you need a bowl of comfort.

I first made this soup when my daughter was feeling under the weather, and the combination of warming broth with zippy lemon completely revived her spirits. Now it's our go-to remedy for everything from winter colds to rainy day blues.

Ingredients

• Olive oil and butter create the perfect base for sautéing vegetables with a rich mouthfeel
• Sweet onion provides a mild foundation that won't overpower the delicate lemon
• Carrots and celery add classic soup flavor and nutritional value
• Fresh garlic and ginger bring aromatic warmth and immune-supporting properties
• Lemon zest and slices infuse the broth with bright citrus notes throughout cooking
• Shredded chicken provides satisfying protein use rotisserie chicken to save time
• Kitchen Basics Chicken Stock and Turmeric Ginger Bone Broth create a deeply flavored base with health benefits
• Ditalini pasta adds the perfect bite without overwhelming the soup
• Fresh herbs and chives bring color and a burst of fresh flavor at the finish

Step-by-Step Instructions

Create the Aromatic Base

Heat olive oil and butter in a large pot until melted and shimmering. Add onion, carrots, celery, garlic, and ginger with salt and pepper. Cook for a full 5 minutes until vegetables begin to soften but not brown. This gentle cooking releases the flavors without burning the delicate garlic and ginger.

Build the Soup Foundation

Stir in lemon zest and shredded chicken, coating everything in the aromatic oil mixture. Add the thinly sliced lemon, being sure to distribute them throughout the pot. Pour in chicken stock, bone broth, and water, then bring everything to a gentle boil. The combination of regular stock and specialized bone broth creates incredible depth.

Cook the Pasta

Once boiling, add the ditalini pasta and reduce heat to maintain a steady simmer. Cook for 8 to 10 minutes until the pasta reaches al dente texture. Be careful not to overcook the pasta will continue to absorb broth as it sits.

Finish with Fresh Elements

Remove from heat and stir in your choice of fresh herbs and chives. These delicate ingredients add brightness and color without becoming dull from prolonged cooking. Serve immediately in warmed bowls with freshly shaved parmesan and extra lemon wedges for squeezing.

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My absolute favorite ingredient here is the fresh lemon slices that cook right in the broth. I discovered this technique by accident when I dropped lemon slices directly into the pot instead of just using them as garnish. The gentle bitterness from the pith adds incredible dimension to the soup that you simply cannot get from juice alone.

Make-Ahead and Storage

This soup stores beautifully in the refrigerator for up to 4 days. The flavor actually improves after a day as the ingredients meld together. If preparing ahead, consider cooking and storing the pasta separately to prevent it from absorbing too much liquid. Simply add the cooked pasta to individual portions when reheating.

For freezing, I recommend omitting the pasta completely during initial cooking. Freeze the soup base in airtight containers for up to 3 months, then cook fresh pasta directly in the reheated soup. The lemon flavor will mellow slightly after freezing, so add a fresh squeeze when serving.

Perfect Pairings

While this soup is substantial enough to serve as a complete meal, it pairs beautifully with crusty artisan bread or a simple green salad dressed with olive oil and lemon juice to echo the citrus notes. For a more substantial dinner, serve smaller portions alongside a grilled cheese sandwich made with fontina or gruyere cheeses that complement the lemony broth.

Customization Options

This recipe welcomes personalization based on what you have on hand. No ditalini? Any small pasta shape works beautifully, or substitute cooked rice or quinoa for a gluten-free option. The herb selection can vary with the seasons use whatever looks freshest at the market.

For a creamier version, stir in a splash of heavy cream or coconut milk just before serving. Vegetarians can swap vegetable stock and omit the chicken in favor of white beans or chickpeas for protein. The soup also welcomes additional vegetables spinach, peas, or asparagus make lovely spring additions.

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Recipe FAQs

→ Can I use a different type of pasta in this soup?

Yes, you can substitute the ditalini pasta with other small pasta shapes such as orzo, small shells, or acini di pepe. Just adjust the cooking time according to the pasta package instructions.

→ How can I make this soup ahead of time?

To make ahead, prepare the soup without adding the pasta. Refrigerate for up to 3 days. When ready to serve, bring the soup to a boil, add the pasta, and cook until al dente. Add the fresh herbs just before serving.

→ What can I substitute for the turmeric and ginger bone broth?

If you can't find turmeric and ginger bone broth, use additional regular chicken stock and add 1/2 teaspoon ground turmeric and another 1/2 teaspoon freshly grated ginger to achieve a similar flavor profile.

→ Can I use rotisserie chicken for this soup?

Absolutely! Rotisserie chicken is a great time-saving option. Simply shred or chop the meat from a store-bought rotisserie chicken and add it as directed in the recipe.

→ Is there a way to make this soup vegetarian?

Yes, you can make a vegetarian version by substituting vegetable broth for the chicken stock and bone broth, and replacing the chicken with chickpeas or white beans for protein. Add extra vegetables like zucchini or spinach for more substance.

→ How can I make this soup more lemony?

For a stronger lemon flavor, increase the amount of lemon zest, add an extra lemon's worth of slices to the soup, or stir in 1-2 tablespoons of fresh lemon juice just before serving.