There’s something magical about a steaming bowl of creamy herb lemon chicken soup when the weather turns chilly or when you’re feeling under the weather. This recipe has been my go-to for years, whether I’m fighting off a cold or just craving something comforting yet nourishing. The combination of tender chicken, bright lemon, and aromatic herbs creates a symphony of flavors that feels like a warm hug from the inside out.
I first discovered this soup’s power during a particularly rough flu season when my grandmother whipped up a batch for me. The way the lemon cuts through the richness while the herbs soothe your senses? Absolute magic. Now I make it whenever someone in my house starts sniffling, or when we just need a cozy meal that comes together in one pot with minimal fuss.
What makes this creamy herb lemon chicken soup special is how it manages to be both indulgent and wholesome. The broth gets its velvety texture from just enough cream (or coconut milk if you’re going keto), while fresh lemon zest and juice give it that bright, immune-boosting kick. It’s the kind of recipe you’ll find yourself making again and again, simple enough for weeknights but impressive enough for company.
PrintCreamy Herb Lemon Chicken Soup: A 40-Minute Comfort Miracle
A comforting and nutritious creamy herb lemon chicken soup packed with immune-boosting ingredients. Perfect for cold weather or when you need a healthy meal.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or coconut milk for keto
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 lemon, juiced and zested
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery. Sauté for 5 minutes.
- Add chicken breasts, broth, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove chicken, shred it, and return to the pot.
- Stir in heavy cream (or coconut milk), lemon juice, and zest. Simmer for 5 more minutes.
- Season with salt and pepper. Garnish with fresh parsley before serving.
Notes
- For a keto version, use coconut milk instead of heavy cream.
- To reduce calories, skip the cream and add a splash of almond milk.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
Why You’ll Love This Creamy Herb Lemon Chicken Soup
This isn’t just any chicken soup, it’s the cozy hug in a bowl you’ve been craving! Here’s why it’ll become your new favorite:
Quick and Comforting
From chopping to serving in under 40 minutes, that’s my kind of weeknight miracle! Everything cooks in one pot (less dishes = more happiness), and the aroma alone will make your kitchen smell like a cozy bistro.
Packed with Immune-Boosting Ingredients
Garlic? Check. Vitamin C-packed lemon? Double check. Those carrots and celery aren’t just for texture, they’re little nutrient powerhouses. When cold season hits, this soup’s your edible shield.
Customizable for Diets
Keto? Swap in coconut milk. Watching calories? Skip the cream entirely. The base recipe is so flexible, it’ll work with whatever eating style you’re rocking these days (more on those easy swaps later).
Ingredients for Creamy Herb Lemon Chicken Soup
Here’s what you’ll need to make this soul-warming soup (and yes, I’m picky about these exact ingredients, they make all the difference!):
- 2 boneless, skinless chicken breasts (about 1 lb), trust me, breasts stay juicier than thighs here
- 4 cups low-sodium chicken broth, homemade if you’ve got it!
- 1 cup heavy cream (or coconut milk for keto friends)
- 2 tbsp olive oil, the good stuff for sautéing
- 1 medium onion, diced, yellow works best
- 3 garlic cloves, minced, fresh only, no powder!
- 2 carrots, sliced, cut them thick so they keep some bite
- 2 celery stalks, chopped, leaves and all for extra flavor
- 1 lemon, we’re using both juice AND zest
- 1 tsp each dried thyme and rosemary, rub between fingers to wake them up
- Salt and pepper, to taste
- Fresh parsley, for that bright green finish
How to Make Creamy Herb Lemon Chicken Soup
Alright, let’s get cooking! This creamy herb lemon chicken soup comes together in three simple steps, but each one builds layers of flavor that’ll make your taste buds sing. Follow along, I’ll walk you through every detail so your soup turns out perfect.
Step 1: Sauté the Aromatics
First things first, grab your favorite soup pot (I use my trusty Dutch oven) and heat that olive oil over medium heat. When it shimmers slightly, toss in your diced onions. Now here’s my secret: let them cook until they’re just translucent, about 3 minutes, stirring occasionally. You want them soft but not browned, that sweet spot where they release all their flavor without bitterness.
Next comes the garlic, oh, that glorious smell! Add it and stir constantly for just 30 seconds until fragrant. Any longer and it’ll burn, and burnt garlic is nobody’s friend. Toss in those chunky carrots and celery next, stirring everything together. Let them soften slightly, about 2 minutes, while you prep the chicken.
Step 2: Simmer the Chicken
Nestle those chicken breasts right into the veggie mixture, then pour in your broth. Sprinkle the thyme and rosemary over top, crushing them between your fingers first really wakes up their oils. Bring everything to a gentle boil, then immediately reduce to a simmer.
Here’s where patience pays off: let it bubble away uncovered for exactly 20 minutes. Set a timer! The chicken should be cooked through but still juicy when done. Fish out the breasts (careful, they’re hot!) and shred them with two forks while they’re still warm, it’s way easier than trying to shred cold chicken. Return all that tender meat to the pot.
Step 3: Add Cream and Lemon
Now for the magic! Reduce the heat to low before stirring in the cream, this prevents curdling. Pour it in slowly while stirring constantly. Same goes for the lemon juice and zest, add them gradually so you can adjust to your preferred tanginess.
Let everything mingle for just 5 more minutes, no boiling! You’ll know it’s ready when the soup coats the back of a spoon lightly. Taste and season with salt and pepper (I always need more pepper than I think). Garnish with fresh parsley right before serving for that pop of color and freshness.
Expert Tips for Perfect Creamy Herb Lemon Chicken Soup
After making this creamy herb lemon chicken soup dozens of times, I’ve picked up some tricks that’ll take yours from good to wow:
Temper your cream: Always lower the heat before adding dairy. For extra insurance, spoon a bit of hot broth into the cream first to warm it up gradually, no more curdled soup disasters!
Zest first, juice later: Roll your lemon on the counter before zesting to get more oils, then juice it. The zest packs the real flavor punch, so don’t skip it!
Double the batch: This soup reheats beautifully (just don’t freeze it, the cream separates). Store leftovers in mason jars for easy grab-and-go lunches.
Fresh herb finish: Stir in parsley at the very end to keep its bright color and fresh taste. I sometimes add a handful of spinach too for extra greens!
Keto and Low-Calorie Variations
This creamy herb lemon chicken soup adapts beautifully to different diets! For keto, swap the heavy cream with full-fat coconut milk, it gives that same luscious texture with a subtle tropical twist. Watching calories? Simply skip the cream entirely or use unsweetened almond milk for a lighter version that still feels indulgent. The lemon and herbs keep all versions bursting with flavor!
Serving and Storing Creamy Herb Lemon Chicken Soup
Nothing beats curling up with a steaming bowl of this creamy herb lemon chicken soup and some crusty bread for dipping, my favorite is a warm baguette with garlic butter! For leftovers, let the soup cool completely before transferring to airtight containers. It’ll keep beautifully in the fridge for up to 3 days. When reheating, go low and slow, gentle heat prevents the cream from separating. Just stir occasionally until warmed through (about 10 minutes on the stovetop). Pro tip: The flavors actually deepen overnight, making leftovers even more delicious!
Creamy Herb Lemon Chicken Soup Nutritional Benefits
One bowl of this creamy herb lemon chicken soup packs a nutritional punch! You’re looking at about 320 calories with 28g of protein, perfect for keeping you full. The carrots and lemon deliver vitamin A and C, while garlic offers immune-boosting properties. (Note: Values are estimates based on using heavy cream, adjust for substitutions!)
FAQs About Creamy Herb Lemon Chicken Soup
Can I freeze this soup?
Oh honey, I learned this the hard way, creamy soups and freezers don’t mix well! The dairy tends to separate when thawed, leaving you with a grainy texture. If you must freeze it, leave out the cream and add it fresh when reheating. But honestly? This soup keeps so well in the fridge for 3 days that freezing isn’t really necessary.
Is this recipe gluten-free?
Absolutely! Every single ingredient in this creamy herb lemon chicken soup is naturally gluten-free. Just double-check your chicken broth if you’re super sensitive, some brands might contain trace amounts. I always keep a few boxes of certified GF broth in my pantry just in case.
Can I use rotisserie chicken instead?
You bet! Rotisserie chicken is my secret shortcut when I’m extra pressed for time. Just skip the chicken simmering step and add about 3 cups of shredded rotisserie chicken when you’d normally return the shredded breasts to the pot. The soup will be ready in half the time, and that pre-cooked chicken flavor? Chef’s kiss!
Did You Make This Creamy Herb Lemon Chicken Soup?
Nothing makes me happier than hearing how my recipes turn out in your kitchens! If you tried this creamy herb lemon chicken soup, I’d love to hear all about it, did you stick with the classic version or try one of the variations? Maybe you added your own twist with extra veggies or different herbs? Drop a comment below and let me know how it went!
And hey, if you snapped a photo of your beautiful bowl of soup, tag me on Instagram @[yourhandle]. There’s something magical about seeing my recipes come to life in your homes. Your feedback helps me create even better recipes for you, so don’t be shy!
PS, If this soup warmed you up as much as it does my family, consider pinning it to your “Comfort Food” board for later. Cold season isn’t going anywhere, and you’ll want this recipe handy when the sniffles strike!
For more delicious recipes and cooking inspiration, check out Family Tastes.