There’s something magical about a steaming bowl of lemon pepper chicken broth soup when you’re feeling under the weather or just need a light, comforting meal. I first made this version during a particularly nasty cold last winter, you know, when your nose won’t stop running and your throat feels like sandpaper? The bright lemon zing cuts through the heaviness of being sick, while the pepper gives just enough warmth to make you feel cozy. What I love most is how ridiculously simple it is, just a handful of ingredients transform into this golden, immune-boosting elixir in under 30 minutes. Now it’s my go-to whenever someone in our house starts sniffling or when I want a healthy lunch that won’t weigh me down.
Why You’ll Love This Lemon Pepper Chicken Broth Soup
This isn’t just another chicken soup recipe, it’s your new kitchen superhero! Here’s why it’s become my cold-weather staple:
- Quick comfort: Ready in 30 minutes flat (perfect for those “I need soup NOW” emergencies)
- Immune-boosting powers: Garlic and lemon team up to fight off sniffles like tiny flavor warriors
- Guilt-free goodness: At just 120 calories per bowl, you can slurp away without worry
- Bright, bold flavor: The lemon-pepper combo makes every spoonful sing, way better than bland broth!
- Pantry-friendly: Uses ingredients you probably already have (no last-minute grocery runs)
Trust me, once you try this version, that canned stuff will never taste the same again!
PrintHealing Lemon Pepper Chicken Broth Soup in Just 30 Minutes
A light and flavorful lemon pepper chicken broth soup packed with immune-boosting ingredients. Quick to make and perfect for cold weather or when you need a healthy meal.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 4 cups chicken broth
- 2 boneless chicken breasts, shredded
- 1 lemon (juiced)
- 1 tsp black pepper
- 1 carrot (sliced)
- 1 celery stalk (chopped)
- 1 garlic clove (minced)
- 1/2 tsp salt
- 1 tbsp olive oil
Instructions
- Heat olive oil in a pot over medium heat.
- Add garlic, carrot, and celery. Cook for 3 minutes.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken, lemon juice, black pepper, and salt.
- Cook for 15 minutes on low heat.
- Serve hot.
Notes
- Use fresh lemon juice for best flavor.
- Add more vegetables if desired.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl (250ml)
- Calories: 120
- Sugar: 1g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 35mg
Ingredients for Lemon Pepper Chicken Broth Soup
Gather these simple ingredients, I promise you won’t need anything fancy! The magic happens when these basics come together:
- 4 cups chicken broth (homemade or good-quality store-bought)
- 2 boneless chicken breasts, cooked and shredded (leftover rotisserie chicken works great!)
- 1 juicy lemon, squeezed right before adding (none of that bottled stuff!)
- 1 tsp freshly cracked black pepper (adjust to your taste, I like it bold!)
- 1 carrot, thinly sliced into coins (about 1/4-inch thick)
- 1 celery stalk, chopped small (leaves and all for extra flavor)
- 1 garlic clove, minced (or 2 if you’re fighting a cold)
- 1/2 tsp salt (start with this, then adjust at the end)
- 1 tbsp olive oil (for that perfect sauté)
See? Nothing complicated, just real food that makes you feel good from the first sip!
How to Make Lemon Pepper Chicken Broth Soup
Don’t let the fancy flavor fool you, this soup comes together as easily as boiling water! Here’s my foolproof method for getting that perfect balance of bright lemon and warm pepper in every spoonful:
Step 1: Sauté the Vegetables
Heat your olive oil in a medium pot over medium heat. Toss in the garlic first, as soon as you smell that gorgeous aroma (about 30 seconds), add the carrot and celery. Cook them just until they start to soften, about 3 minutes, you want them tender but still with a bit of crunch!
Step 2: Simmer the Broth
Pour in your chicken broth and turn up the heat until you see those first bubbles forming at the edges. Then reduce to low, we’re aiming for a gentle simmer where the liquid just barely moves, not a rolling boil that’ll toughen the chicken.
Step 3: Add Chicken and Seasonings
Now the fun part! Stir in your shredded chicken, fresh lemon juice (don’t forget to catch those seeds!), black pepper, and salt. Let everything mingle and get happy for about 15 minutes on low heat, this lets the flavors deepen without overcooking the veggies.
Pro tip: Taste right before serving, sometimes I add an extra squeeze of lemon if it needs more zing! The broth should taste bright but balanced, with the pepper giving just enough warmth to keep things interesting.
Tips for Perfect Lemon Pepper Chicken Broth Soup
After making this soup dozens of times (yes, I’ve been sick a lot!), I’ve picked up some tricks that take it from good to “wow!”:
- Fresh is best: That bottled lemon juice just won’t give the same bright pop as squeezing it fresh right before adding
- Pepper power: Crack your black pepper fresh too, pre-ground loses its punch
- Chicken hack: Shred leftover rotisserie chicken for instant flavor (and skip cooking raw breasts)
- Taste as you go: The lemon-pepper balance is personal, add more of either halfway through if needed
- Low and slow: Keep that simmer gentle! Boiling too hard makes chicken tough
Trust me, these little touches make all the difference between “meh” and “more please!”
Variations of Lemon Pepper Chicken Broth Soup
One of my favorite things about this soup is how easily it adapts to different diets! Here are the ways I tweak it depending on who’s coming to dinner:
- Keto version: Toss in a handful of baby spinach during the last 2 minutes of cooking (trust me, it wilts perfectly!)
- Low-carb hack: Skip the carrot and add extra celery or zucchini noodles instead
- Veggie overload: Throw in whatever veggies are wilting in your fridge, mushrooms, bell peppers, or green beans all work great
- Extra protein: Add a poached egg right before serving for a richer broth
The basics stay the same, but you can make it work for any diet, now that’s what I call versatile comfort food! If you are looking for other healthy chicken recipes, check out this healthy healing chicken vegetable soup recipe.
Serving Suggestions for Lemon Pepper Chicken Broth Soup
This soup shines all on its own, but oh boy does it love company! My favorite way to serve it is with a thick slice of crusty whole grain bread, perfect for soaking up every last lemony drop. When I’m feeling fancy, I’ll add a simple side salad with peppery arugula and lemon vinaigrette (see the theme here?). The bright flavors just sing together! For chilly nights, a sprinkle of fresh parsley or dill on top makes it feel extra special without any fuss. For more ideas on serving comfort food, you might enjoy visiting familytastes.com.
Storage and Reheating Instructions
This lemon pepper chicken broth soup keeps beautifully in the fridge for up to 3 days, the flavors actually get better as they mingle! Just store it in an airtight container (I use mason jars because they’re cute and practical). When reheating, go low and slow on the stovetop, microwave blasts can make the chicken rubbery. If the broth seems too thick after chilling, just stir in a splash of water or extra broth while warming. Pro tip: Add a fresh squeeze of lemon right before serving to wake up all those bright flavors again! For another quick chicken option, try this Instant Pot lemon chicken soup recipe.
Nutritional Information
Here’s the skinny on this light and lovely soup (per serving): 120 calories, 15g protein, and just 5g carbs, perfect for when you want something satisfying without feeling stuffed! Of course, nutrition varies slightly based on your specific ingredients, especially if you add extra veggies or tweak the chicken amount. But no matter how you make it, this lemon pepper chicken broth soup keeps things simple, clean, and good-for-you. If you are looking for a soup with similar immune-boosting properties, consider this golden turmeric chicken healing soup recipe.
FAQs About Lemon Pepper Chicken Broth Soup
Can I freeze this soup?
Absolutely! Just skip adding fresh lemon juice before freezing, stir it in after thawing and reheating instead. The broth and chicken freeze beautifully for up to 2 months. Pro tip: Freeze in single-serving portions for quick “sick day” meals!
Is this soup keto-friendly?
You bet! With just 5g net carbs per bowl (if you skip the carrot), it’s perfect for low-carb diets. I often add extra fat by swirling in a pat of butter or drizzle of olive oil right before serving, makes it extra comforting!
What makes this chicken soup good for colds?
The garlic fights germs, lemon gives you vitamin C, and warm broth soothes sore throats. Plus, the pepper helps clear congestion! I swear by this combo whenever sniffles strike, it’s like a hug in a bowl.
Can I use store-bought rotisserie chicken?
Please do! That’s my secret shortcut, the pre-cooked chicken adds amazing flavor and saves so much time. Just shred it while still warm (easier than cold chicken) and toss it in.
Did this lemon pepper chicken broth soup become your new favorite? I’d love to hear how it turned out! Leave a comment below or snap a photo of your bowl, nothing makes me happier than seeing my recipes in your kitchens. If you enjoyed this, you might also like this lemon herb comfort chicken broth bowl recipe.