Spring Lemon Chicken Soup

Name: Spring Lemon Chicken Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 carrots, sliced; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 pound boneless chicken breast, diced; 6 cups chicken broth; 1 cup green peas, fresh or frozen; Juice and zest of 2 lemons; Salt and pepper to taste; Fresh dill for garnish

Highlighted under: Light & Wholesome

I love making this Spring Lemon Chicken Soup during the warmer months when the ingredients are fresh and vibrant. The bright flavor of lemon combined with tender chicken and crisp vegetables creates a refreshing dish that's perfect for lunch or a light dinner. I appreciate how quick and easy it is to prepare, making it a favorite in our household. The aroma that fills the kitchen while it simmers is simply irresistible, calling everyone to the table.

Created by

Rowena Clarke

Last updated on 2026-01-24T12:28:11.035Z

When I first experimented with this Spring Lemon Chicken Soup, I wanted to capture the essence of spring in a bowl. Using fresh herbs and seasonal vegetables made all the difference, enhancing the soup's flavor profile. I found that adding the lemon towards the end of cooking really brightens the dish, preventing it from becoming too bitter.

Another valuable tip I discovered is to use homemade chicken broth whenever possible. The deep, rich flavor elevates the soup significantly, and the addition of a few sprigs of fresh dill right before serving takes it to the next level. This little gem has become a regular part of my spring repertoire!

        You'll Love This Soup Because
        The zest of lemon gives it a refreshing twist
Packed with wholesome ingredients that scream spring
A delightful balance of savory and citrus flavors

      

The Importance of Fresh Ingredients

Using fresh ingredients is key to achieving the vibrant flavors in this Spring Lemon Chicken Soup. The combination of crisp, seasonal vegetables such as carrots and celery not only enhances the texture but also provides essential nutrients. If fresh peas are unavailable, you can opt for frozen, but make sure to add them towards the end of the cooking process to maintain their bright green color and sweet taste.

Lemon plays a crucial role in this recipe, imparting a bright and zesty flavor that complements the heartiness of the chicken. If you prefer a milder lemon taste, you might start with the juice of just one lemon and adjust to your palate. Always remember to zest the lemons before juicing to capture the essential oils, which will enhance the soup's aroma.

When preparing your vegetables, aim for uniform sizes to ensure even cooking. Dicing the onion and slicing the carrots into similar-sized pieces helps promote an evenly cooked soup that boasts a delightful medley of textures.

Cooking Techniques for the Best Flavor

Sautéing the vegetables at the beginning of the recipe is a crucial step that develops the flavor base. Cook them until they're softened but not browned, about 5 minutes, allowing the natural sugars to enhance the soup's sweetness. Pay attention to the garlic; it should become fragrant but not burnt, as burnt garlic can impart bitterness to your dish.

When adding the chicken to the pot, make sure it's cut into bite-sized pieces for quicker cooking and consistent texture. Season them well with salt and pepper—this builds flavor right from the start. Cook until the chicken is no longer pink, around 5-7 minutes. To prevent overcooking, keep the heat at medium and stir occasionally to prevent sticking.

Once you've poured in the chicken broth, allow the mixture to come to a full boil before reducing the heat to a gentle simmer. This technique helps extract flavors from all ingredients effectively. It’s essential to let the soup simmer for a full 20 minutes to allow the flavors to meld beautifully.

Ingredients

For the Soup

2 tablespoons olive oil
1 onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
1 pound boneless chicken breast, diced
6 cups chicken broth
1 cup green peas, fresh or frozen
Juice and zest of 2 lemons
Salt and pepper to taste
Fresh dill for garnish

Make sure to adjust the seasoning to your taste preference!

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.

Cook the Chicken

Add the diced chicken breast to the pot and season with salt and pepper. Cook until the chicken is no longer pink, approximately 5-7 minutes.

Add Broth and Simmer

Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat and let it simmer for 20 minutes.

Finish with Peas and Lemon

Stir in the green peas, lemon juice, and zest. Allow everything to cook for another 5 minutes before removing from heat.

Garnish and Serve

Serve hot, garnished with fresh dill, and enjoy the refreshing flavors of spring!

This soup pairs wonderfully with crusty bread!

Pro Tips

Consider adding other spring vegetables like asparagus or spinach for extra color and nutrition.

Make-Ahead and Storage Tips

This Spring Lemon Chicken Soup is perfect for meal prep. You can prepare the soup in advance, allow it to cool completely, and store it in an airtight container in the fridge for up to three days. Just remember that lemon juice may intensify in flavor as it sits, so you can adjust the acidity before serving if desired.

If you want to freeze this soup, let it cool and pour it into freezer-safe containers. It should last for up to three months in the freezer. When reheating, thaw it overnight in the fridge and heat gently on the stovetop; adding a little extra broth or water may be necessary to retain the original consistency.

For those looking to make this soup a little heartier, consider adding cooked pasta or rice to it before serving. This not only makes the soup more filling but also adds a comforting quality that makes it a fantastic choice for a cozy meal.

Serving Suggestions

For a beautiful presentation, serve the soup in bright, colorful bowls, garnished with fresh dill. The dill not only adds a pop of color but also complements the lemony flavor with its subtle earthy notes. To elevate your soup further, consider a sprinkle of crumbled feta or a dollop of plain yogurt on top for creaminess.

Serve the Spring Lemon Chicken Soup with crusty bread or a light side salad to round out the meal. A simple arugula salad dressed with olive oil and balsamic vinegar pairs well, balancing the soup's brightness with its peppery greens.

If you're feeling adventurous, try adding a handful of fresh spinach or kale just before serving. These greens will wilt slightly in the heat of the soup, adding both nutritional benefits and a vibrant touch to your dish without overwhelming the lemon flavor.

Questions About Recipes

→ Can I use leftover chicken?

Absolutely! Shredded leftover rotisserie chicken works perfectly in this soup.

→ How can I make this soup gluten-free?

Simply ensure that the chicken broth is gluten-free, and you're good to go!

→ Can I make this soup ahead of time?

Yes, this soup can be made a day in advance. Reheat gently before serving.

→ What is the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.