Description
This bright and comforting Lemon Chicken Soup combines tender shredded chicken, fresh vegetables, and aromatic herbs in a zesty lemon-infused broth. Featuring a mix of chicken stock and turmeric-ginger bone broth for added depth, and ditalini pasta for a satisfying bite, this soup is perfect for a cozy meal that feels both nourishing and refreshing.
Ingredients
Soup Base
- 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
Main Ingredients
- 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
Herbs and Garnish
- 1/3 cup chopped fresh herbs (such as parsley, basil, or cilantro)
- 3 tablespoons chopped chives
- Shaved parmesan for topping
- Lemon wedges for serving
Instructions
- Sauté the Vegetables: Heat a large pot over medium-low heat and add the olive oil and butter. Once melted, add the diced onion, chopped carrots, chopped celery, minced garlic, freshly grated ginger, salt, and pepper. Stir and cook until the vegetables are slightly softened, about 5 minutes. Stir in the freshly grated lemon zest and shredded chicken to combine.
- Add Liquids and Lemon Slices: Add the thinly sliced lemon, chicken stock, turmeric and ginger bone broth, and water to the pot. Bring the mixture to a boil over medium-high heat.
- Cook the Pasta: Once boiling, add the ditalini pasta and reduce the heat to a simmer. Cook until the pasta is al dente, around 8 to 10 minutes, stirring occasionally to prevent sticking.
- Finish with Fresh Herbs: Stir in the chopped fresh herbs and chopped chives to incorporate their fresh flavors. Taste and adjust seasoning if needed.
- Serve: Ladle the soup into bowls and top with shaved parmesan cheese. Serve immediately with lemon wedges on the side for an extra burst of citrus.
Notes
- Make sure to use low-sodium chicken stock and bone broth to control the salt level.
- For a gluten-free option, substitute ditalini pasta with gluten-free pasta or omit the pasta entirely.
- Shredded rotisserie chicken can be used for convenience.
- The lemon zest and lemon slices both add layers of bright citrus flavor – do not skip either.
- Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.
