Homemade Chicken Lemon Soup

Simply Comforting Homemade Chicken Soup

There’s a reason Grandma (and Mom!) always had a pot of chicken soup simmering when someone in the family was down for the count. It’s the same reason I make it almost every time someone isn’t feeling well—our boys grew up eating various versions of this soothing, delicious soup.

After years of tweaking, testing, and perfecting, I’ve uncovered the little secrets that turn a good chicken soup into something magical. There’s a reason chicken soup has stood the test of time! And for anyone wondering about noodles, I usually leave them out when someone’s under the weather, but if you want them, I’ve got you covered with tips for adding them, too.

The first secret? Chicken thighs! If you want flavor overload, bone-in is ideal, but boneless works great too. They’re tender and flavorful, and they plain take this Chicken Soup over the top. Chicken thighs make the broth rich and velvety, packed with flavor and all the good stuff your body needs.

Then there’s the fresh ginger and herbs. They don’t just add flavor—they are proven immune boosters. Go for fresh if you can! And don’t forget to add half a lemon to the pot—it brightens up the whole soup and perfectly balances those warm, savory flavors.

Whether you’re under the weather, need an easy meal prep solution, or crave something light and cozy simmering on the stove, this homemade chicken soup is THE soup. With two ways to make it, you can pick the method that suits you best: choose the longer, flavor-packed version if you have the time or the quicker method when you’re in a hurry. Either way, you’ll end up with a bowl that’s as nourishing as it is delicious—and just plain good for the soul.

Why You’ll Love this Simple Chicken Soup Recipe

That “Old-Fashioned Magic” in a Bowl: With nourishing ingredients and simple techniques, this recipe delivers that warm, cozy feeling only a homemade chicken soup can offer.

Flexible: Bone-in or boneless chicken, fresh or dried herbs, extra salt or none at all—it’s hard to mess up. Adjust it to fit your taste and what you have on hand!

Perfect for Meal Prep: This soup actually gets better after a day or two as the flavors meld together, making it ideal for cooking ahead.

Freezer-Friendly: It freezes beautifully in individual portions or larger batches, so you can have a comforting meal ready whenever you need it.

Leftover Magic: Reheats like a dream and makes enough for leftovers—if you can resist finishing it all in one go!

How to Make Lemon Chicken Soup

Step 1 – Make the Broth

Add the 8 boneless, skinless chicken thighs, 1 quart of chicken stock, 4 cups of filtered water, and 2 bay leaves to a large Dutch oven or soup pot. Season lightly with salt (½-1 teaspoon), cover, and bring to a simmer over medium heat.

Reduce to low, let the chicken poach gently for about 20-25 minutes or until fully cooked and tender. This will allow the chicken to infuse the broth with rich flavor.

Step 2 – Sauté the Veggies

While the chicken is cooking, heat olive oil and butter (or more olive oil) in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until it becomes soft and translucent. Then, stir in the diced carrots and celery, and sauté for 3-4 minutes until they soften but are still slightly firm.

Saute the ginger and garlic for about 1 minute. Stir in turmeric, salt, pepper, rosemary and thyme. This step enhances their natural sweetness, “blooms” the spices and herbs, and adds depth to the soup.

Step 3 – Combine Vegetables with Broth

Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. Strain out the bay leaves from the broth. Add the sautéed vegetables to the broth and half of the lemon (it adds great flavor), cover, and let the soup simmer for 15-20 minutes to allow the flavors to meld.

Step 4 – Shred & Return Chicken & Serve

Shred or chop the cooked chicken thighs and return them to the pot. Simmer for another 5 minutes to combine everything. Taste and adjust seasonings if needed.

Ladle the soup into bowls and garnish with freshly chopped parsley. If desired, sprinkle with shaved Parmesan cheese for an extra touch of flavor.

Homemade Chicken Soup Variations and Substitutions

This chicken soup is already satisfying, but if you’re looking to stretch it or customize it for different tastes, here are a few additions and substitutions:

• Noodles: See the section below for tips on adding noodles. Cook them separately to keep leftovers fresh and from swelling and soaking up too much broth.
• Cooked Rice: White, brown, or wild rice makes a great addition. Add pre-cooked rice to each bowl and pour the soup over it to avoid it absorbing too much broth.
• Grains: Add cooked quinoa, farro, or barley for a chewy, nutritious twist. These grains add texture and soak up some broth.
• Beans: Cannellini, navy, or chickpeas are excellent additions to the soup. Drain and rinse canned beans, then stir them into the soup during the last 10 minutes of cooking to warm through. Beans add protein and fiber, making the soup even more filling.
• Vegetables: Stir in fresh spinach, kale, zucchini, summer squash, mushrooms or peas for extra nutrients. Add these in the last few minutes to keep them tender and vibrant.
• Potatoes: Diced, cooked potatoes (Yukon gold or russet) can be added for more substance. They’ll hold up well in the broth without becoming too mushy.

Can I add noodles to Chicken Soup?

Yes!! To prevent noodles from soaking up too much broth and becoming mushy, it’s best to cook them separately and add them to the bowl just before serving. Pour the hot soup over the noodles, and they’ll heat up perfectly.

• For leftovers: If you know you will have leftovers, store the noodles separately and add them to the broth when serving. This prevents them from getting soggy when stored.
• If serving immediately: If you plan to eat all the soup in one sitting, you can cook the noodles directly in the broth. Cook on a simmer according to package directions until al dente.
• Noodle options:
  • Egg noodles: Classic choice that holds up well, even after absorbing some broth.
  • Orzo: Small pasta that adds a nice texture without overpowering the soup.
  • Ditalini: Short, tubular pasta that works well in soups.
  • Farfalle (bow-tie pasta): Adds a fun shape and stays firm.
  • Rotini: Twisted pasta that captures the broth nicely.
  • Acini di pepe: Tiny pasta pearls that blend well with broth-heavy soups.
  • Rice noodles: A gluten-free option that cooks quickly and holds up well in soup.

What to Serve With Chicken Soup

You can serve this best chicken soup recipe alone or with some sides for a heartier meal! I find this necessary when feeding a crowd. Here are some of my favorite things to serve it with:

• Rosemary Focaccia Bread
• Wedge Salad
• Cheesy Garlic Bread
• Roasted Sweet Potatoes & Broccoli
• Easy Yeast Rolls

How long is Chicken Soup good in the fridge?

• Refrigerate: Let the soup cool completely and store it in an airtight container in the fridge for 3-4 days.
• Reheat: Over medium heat on the stovetop (my favorite) or microwave in 1-minute increments, stirring in between. If needed, add a little more chicken stock or broth to extend or compensate for noodles soaking up broth.

Freezing This Lemon Chicken Soup Recipe

• Freeze: Portion the soup into freezer-safe containers or Souper Cubes for longer storage. Once frozen solid, transfer the cubes to a labeled freezer bag. Soup can be frozen for up to 3 months.
• To Reheat from Frozen: Thaw overnight in the fridge, or heat directly from frozen in a pot over low heat or in the microwave. If the soup is too thick after freezing, add a little broth or water to thin it out.

Frequently Asked Questions