There’s something magical about a steaming bowl of Lemon Basil Chicken Soup when you’re feeling under the weather, or just need a cozy, nourishing meal. I first made this recipe during a particularly nasty cold last winter, and wow, did it hit the spot! The bright lemon and fresh basil cut through the richness of the broth, while the turmeric gives it that golden glow and anti-inflammatory boost. It’s become my go-to “feel better” soup, packed with simple ingredients that work together to support your immune system. Whether you’re fighting off a bug or just craving something light yet satisfying, this soup delivers flavor and comfort in every spoonful.
Why You’ll Love This Lemon Basil Chicken Soup
Trust me, this isn’t just another chicken soup, it’s a hug in a bowl with serious health perks! Here’s why it’s become my kitchen staple:
- Quick comfort: Ready in 40 minutes flat (faster than takeout!) when you need that “ahhh” moment
- Immune-boosting magic: Garlic, turmeric, and lemon team up like little health warriors
- Fresh flavor punch: The basil-lemon combo makes every spoonful taste like sunshine
- Guilt-free goodness: Packed with lean protein and veggies, no cream or heavy carbs weighing you down
My kids actually ask for this healthy chicken soup recipe when they’re sniffly, and that’s saying something!
Print40-Minute Lemon Basil Chicken Soup That Heals & Delights
A nutritious and flavorful Lemon Basil Chicken Soup that boosts immunity and supports overall health.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 1 lb chicken breast, diced
- 4 cups chicken broth
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 lemon, juiced
- 1/4 cup fresh basil, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp turmeric
Instructions
- Heat olive oil in a pot over medium heat.
- Add garlic, onion, carrots, and celery. Cook for 5 minutes.
- Add chicken and cook until no longer pink.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add lemon juice, basil, salt, pepper, and turmeric.
- Simmer for another 5 minutes before serving.
Notes
- For a spicier version, add a pinch of red pepper flakes.
- Store leftovers in an airtight container for up to 3 days.
- Freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Ingredients for Lemon Basil Chicken Soup
Here’s everything you’ll need to make this immune-boosting wonder, most of these are probably already in your kitchen! (And don’t worry, I’ve included my favorite swaps too.)
- 1 lb chicken breast, diced into bite-sized pieces (thighs work great too for extra richness)
- 4 cups chicken broth, I use low-sodium so I can control the salt
- 1 tbsp olive oil, or avocado oil for higher heat
- 2 cloves garlic, minced (about 1 tsp if using pre-minced)
- 1 medium onion, chopped (yellow or white work best)
- 2 carrots, sliced into coins (no need to peel if they’re organic)
- 2 celery stalks, chopped (leaves included for extra flavor!)
- 1 lemon, juiced (about 2 tbsp, roll it first to get more juice!)
- 1/4 cup fresh basil, chopped (measure after chopping)
- 1 tsp salt, I use sea salt
- 1/2 tsp black pepper, freshly ground if possible
- 1/2 tsp turmeric, the golden secret weapon!
Optional add-ins: A pinch of red pepper flakes for heat, or swap the regular chicken for turkey bacon if you want a smokier flavor (just cook it first and use the rendered fat instead of olive oil).
How to Make Lemon Basil Chicken Soup
This soup comes together so easily, just follow these simple steps for that perfect balance of bright lemon, fresh basil, and comforting chicken goodness!
Step 1: Sauté the Vegetables
Heat your olive oil in a large pot over medium heat. Add the onions first, you want them to soften and turn translucent, about 3 minutes. Then toss in the garlic (careful not to burn it, garlic turns bitter if it browns too much!). Finally, add the carrots and celery. Stir everything together and let the veggies cook just until they start smelling amazing, about 2 more minutes.
Step 2: Cook the Chicken
Now add your diced chicken breast to the pot. Spread it out in an even layer and resist stirring for the first minute, this helps get that nice golden color. Then stir occasionally until the chicken turns white all over with no pink spots, usually 5-6 minutes total. Don’t overcook it now, it’ll finish cooking in the broth!
Step 3: Simmer the Soup
Pour in your chicken broth and bring everything to a lively boil. Then immediately reduce the heat to low, you want gentle bubbles, not a rolling boil. This is where the magic happens! Let it simmer uncovered for 20 minutes, the flavors meld together beautifully and the chicken becomes fork-tender.
Step 4: Add Lemon and Basil
Turn off the heat and stir in the lemon juice and chopped basil. Adding them last keeps their fresh, vibrant flavors intact, if you cook them too long, they lose their sparkle! Taste and adjust with more salt or pepper if needed. That’s it, your immune-boosting Lemon Basil Chicken Soup is ready to warm you up!
Pro Tip: Want some heat? Add a pinch of red pepper flakes with the broth, it gives the soup a nice little kick without overpowering the other flavors.
Tips for the Best Lemon Basil Chicken Soup
After making this soup dozens of times (yes, I’m obsessed), I’ve picked up some tricks that take it from good to “wow!”:
- Fresh is best: Dried basil works in a pinch (use 1 tbsp), but fresh makes all the difference, it’s brighter and more aromatic
- Zest before juicing: Grate the lemon zest first, then juice it, that extra citrus oil boosts flavor
- Rest for richness: Letting the soup sit 10 minutes after cooking deepens the flavors beautifully
- Storage smarts: Store leftovers in mason jars, they stack neatly and keep the soup fresh for up to 3 days
One last tip? Always make extra, this soup tastes even better the next day when the flavors really marry!
Variations of Lemon Basil Chicken Soup
This soup is crazy adaptable, here’s how I tweak it for different diets or just when I’m feeling creative:
- Keto/low-carb: Skip the carrots (or use just one) and add zucchini noodles in the last 5 minutes
- Paleo: Use homemade bone broth and organic chicken, it makes the flavors richer
- Extra veggie: Toss in a handful of spinach or kale at the end for a nutrient boost
- Creamy version: Stir in 1/4 cup coconut milk with the lemon juice for a silky texture
The beauty? You can’t mess it up, just taste as you go! For more ideas on flavorful chicken dishes, check out familytastes.com.
Serving Suggestions for Lemon Basil Chicken Soup
Oh, how I love dressing up this soup for different moods! For cozy nights, nothing beats a hunk of crusty whole grain bread to soak up every last drop. When I’m feeling fancy, I’ll pair it with a simple arugula salad dressed in lemon vinaigrette, the peppery greens make the soup’s flavors pop. And on sick days? Just the soup, extra lemon, and maybe some oyster crackers for that nostalgic childhood feel.
Storage and Reheating Instructions
This Lemon Basil Chicken Soup keeps beautifully! Store cooled leftovers in airtight containers, they’ll stay fresh in the fridge for 3 days. For freezing, I ladle single portions into freezer bags (lay flat to save space) where they’ll keep for 3 months. When reheating, do it gently on the stovetop over low heat, microwaving can make the basil taste bitter. If frozen, thaw overnight in the fridge first for best texture.
Nutritional Information
Each comforting bowl of this Lemon Basil Chicken Soup packs serious nutrition! Here’s the breakdown per serving (about 1.5 cups):
- 220 calories, light yet satisfying
- 25g protein, keeps you full for hours
- 12g carbs, mostly from those wholesome veggies
- 3g fiber, great for digestion
- 7g healthy fats, mostly from olive oil
Note: Values are estimates and may vary slightly based on specific ingredients used.
Frequently Asked Questions
Can I use dried basil instead of fresh?
You can, but fresh makes all the difference! Use 1 tablespoon dried basil if that’s all you have, just add it with the broth so it has time to rehydrate. But trust me, that fresh basil at the end? That’s what makes this soup sing!
Is this soup good for weight loss?
Absolutely! At just 220 calories per serving with 25g protein, it’s my go-to when I’m watching my waistline. The protein keeps you full, and the broth helps with hydration, a total win. For even fewer carbs, try the zucchini noodle swap I mentioned earlier. If you are looking for other light options, check out this lemon ginger immune boost chicken soup.
Can I make this in my Instant Pot?
Oh yes! Sauté the veggies and chicken using the sauté function (5 minutes total), then pressure cook on high for 8 minutes with quick release. Stir in lemon and basil after, so easy! You might also enjoy trying the Instant Pot Creamy Chicken Soup Recipe.
How long does it keep in the fridge?
About 3 days in airtight containers. The lemon helps preserve the fresh taste, but the basil will darken, still totally safe and delicious though!
Did you make this Lemon Basil Chicken Soup? I’d love to hear how it turned out! Leave a comment below with your tweaks or rating, your ideas might inspire someone else’s cozy bowl of comfort. For more comforting chicken recipes, see our Cozy Homestyle Chicken Soup Pot Recipe.