Lemon Chicken Soup (Printable Version)
Bright, citrusy soup with tender chicken, vegetables and pasta in a turmeric-ginger enriched broth topped with fresh herbs.
# Everything You’ll Need:
→ Base
01 -
2 tablespoons olive oil
02 -
2 tablespoons unsalted butter
03 -
1 sweet onion, diced
04 -
1/2 cup chopped carrots
05 -
1/2 cup chopped celery
06 -
4 garlic cloves, minced
07 -
1 teaspoon freshly grated ginger
08 -
1/2 teaspoon salt
09 -
1/2 teaspoon pepper
10 -
1 tablespoon freshly grated lemon zest
→ Protein
11 -
2 cups shredded chicken
→ Liquids
12 -
1 lemon, thinly sliced
13 -
4 cups low-sodium chicken stock
14 -
2 cups bone broth (turmeric and ginger flavor)
15 -
2 cups water
→ Pasta
16 -
3/4 cup ditalini pasta
→ Garnish
17 -
1/3 cup chopped fresh herbs (parsley, basil or cilantro)
18 -
3 tablespoons chopped chives
19 -
Shaved parmesan cheese for topping
20 -
Lemon wedges for serving
# Steps to Cook:
01 -
Heat a large pot over medium-low heat and add the olive oil and butter. Once melted, add in the onion, carrots, celery, garlic, ginger, salt and pepper. Stir and cook until the vegetables are slightly softened, about 5 minutes.
02 -
Stir in the lemon zest and chicken. Add in the lemon slices, chicken stock, bone broth and water. Bring the mixture to a boil.
03 -
Once boiling, add the pasta and reduce to a simmer. Cook until the pasta is al dente, about 8 to 10 minutes.
04 -
Stir in the herbs and the chives. Serve immediately with shaved parmesan and a lemon wedge.
# Extra Suggestions:
01 -
For best flavor, use freshly squeezed lemon juice when serving
02 -
If making ahead, consider cooking pasta separately to prevent it from becoming too soft