Spring Lemon Chicken Soup

Name: Spring Lemon Chicken Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 carrots, sliced; 2 stalks celery, chopped; 4 cups chicken broth; 2 cups shredded cooked chicken; 1 lemon, zested and juiced; 1 cup fresh spinach or kale; 2 tablespoons fresh dill, chopped; Salt and pepper to taste

Highlighted under: Balanced Meal Studio

I absolutely love making this Spring Lemon Chicken Soup, especially as the weather begins to warm up. The zesty brightness of lemons combined with tender chicken and fresh herbs creates a comforting yet refreshing dish. It’s perfect for utilizing the season’s fresh produce, and I often find myself experimenting with the vegetables I have on hand. Each bowl is packed with flavor, and the quick cooking time means I can enjoy this delightful meal any day of the week.

Created by

Anya Coleman

Last updated on 2026-01-24T10:37:13.918Z

When I first tried making this soup, I was pleasantly surprised by how quickly it came together. The secret lies in using fresh ingredients that don't require long cooking times. The lemon not only adds flavor but also brightens the whole dish. I learned that balancing acidity is key, so I always taste before serving to ensure it’s just right!

One tip I've found is to use leftover rotisserie chicken for a quicker version of this recipe. It shaves off significant prep time without sacrificing flavor, allowing me to enjoy this soup even on the busiest days. The fresh herbs really elevate the soup, making it feel gourmet even if it’s a weeknight meal.

Why You Will Love This Recipe
Zesty and fresh flavors that awaken your taste buds
Quick and easy preparation, perfect for busy weeknights
Hearty yet light, making it an ideal springtime meal

The Brightness of Lemon

The star of this Spring Lemon Chicken Soup is undoubtedly the lemon, which not only adds a refreshing zing but also balances the savory flavors of the chicken and vegetables. When zesting the lemon, be sure to only remove the yellow outer layer. The white pith can impart a bitter taste, overshadowing the soup’s brightness. Incorporating both the zest and juice ensures a well-rounded citrus flavor. If you find yourself with Meyer lemons, their slightly sweeter and floral notes work beautifully in this recipe as well.

For an extra layer of depth, consider adding a splash of white wine after sautéing the vegetables. Let it simmer until reduced by half before adding the chicken broth. This technique will enhance the flavor profile, creating a more complex soup experience that beautifully complements the cheerful lemon character.

Fresh Herb Enhancements

Fresh dill adds a distinct aroma and flavor that pairs perfectly with the chicken and lemon. If dill isn’t available, you can replace it with parsley or tarragon, both of which provide their own unique fragrance. However, if you're using dried herbs instead, remember that they are more potent, so reduce the quantity by about one-third. Adding the herbs toward the end of cooking helps maintain their vibrant flavors and aromas, making a noticeable difference in the final dish.

I like to finish the soup with a little fresh herb garnish for an appealing presentation and an additional flavor pop. A sprinkle of microgreens or a few extra leaves of spinach can create a lovely visual and textural contrast, elevating a simple bowl of soup into something special. Plus, it feels nice to have that little freshness right at the end.

Make-Ahead Tips and Variations

This soup is not just quick to make but also a great candidate for meal prep. You can prepare the brothy base in advance and simply add the greens and fresh herbs when you’re ready to serve. Store the soup in an airtight container in the refrigerator for up to four days. If reviewing your meal stash, make sure to leave out the greens until you’re ready to heat it up, as they can become soggy if stored for too long.

For a heartier option, consider adding nutritious elements like quinoa or orzo pasta. This will turn your soup into a more filling meal. If you opt for pasta, add it directly to the pot after the chicken and broth, adjusting the cooking time as necessary to ensure it reaches the perfect al dente texture. Just add your cooked pasta at the end if you’re making the soup in advance, as it can absorb the broth and become too soft.

Ingredients

Gather these fresh ingredients for a vibrant soup!

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 carrots, sliced
2 stalks celery, chopped
4 cups chicken broth
2 cups shredded cooked chicken
1 lemon, zested and juiced
1 cup fresh spinach or kale
2 tablespoons fresh dill, chopped
Salt and pepper to taste

Feel free to swap in any seasonal vegetables you have on hand!

Instructions

Follow these steps to create your delicious soup!

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

Add the Broth and Chicken

Pour in the chicken broth and bring to a simmer. Add the shredded chicken, lemon zest, and lemon juice. Stir to combine.

Stir in Greens and Herbs

Once the broth is simmering, add the spinach or kale and fresh dill. Cook for an additional 5 minutes until the greens are wilted.

Season and Serve

Season the soup with salt and pepper to taste. Ladle into bowls and enjoy your fresh, comforting soup!

Pair this soup with crusty bread for a complete meal!

Pro Tips

For a more intense lemon flavor, allow the soup to sit for a few minutes before serving. The flavors meld beautifully!

Ingredient Substitutions

While chicken breast is a classic choice for this soup, feel free to use leftover rotisserie chicken or even shredded turkey. Each option brings its own unique flavor profile, adding variety to your dish. If you prefer a vegetarian version, you can easily replace the chicken with chickpeas for a similar texture and protein boost. Just roast them lightly in olive oil beforehand for additional flavor before adding them to the soup.

In terms of vegetables, you can introduce a range of seasonal options depending on your taste or what you have available. Asparagus tips or zucchini, added in the final stages of cooking, cook quickly and blend impressively, while adding both nutrition and color to your soup.

Storing and Reheating

If you have leftover Spring Lemon Chicken Soup, it can be stored in the refrigerator in an airtight container for up to four days. To reheat, simply warm it over medium heat on the stove until heated through, stirring occasionally to avoid sticking. If you find the soup has thickened too much in the refrigerator, adding a splash of chicken broth or water will help bring it back to the desired consistency.

For longer-term storage, this soup freezes beautifully. Portion it into freezer-safe containers and label them with the date and contents. When you’re ready to enjoy again, thaw it overnight in the refrigerator and then reheat it gently on the stovetop. Just remember to add fresh greens and herbs after reheating to restore that vibrant freshness.

Serving Suggestions

This Spring Lemon Chicken Soup is delightful on its own, but there are many ways to elevate your meal. Consider pairing it with a light, crusty bread for dipping or a refreshing salad on the side for a lovely brunch or light dinner option. A simple mixed greens salad dressed with lemon vinaigrette would harmonize beautifully with the soup’s flavors.

For an extra touch of indulgence, try drizzling a bit of good quality olive oil or a dollop of pesto over each serving before serving. These enhancements provide a flavorful contrast and deepen the overall appeal of your dish, inviting each spoonful to be as delightful as the last.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, you can make the soup a day ahead. Just reheat gently before serving.

→ Can I use frozen vegetables?

Absolutely! Just add the frozen vegetables at the same time as the broth.

→ How can I make this soup gluten-free?

Use gluten-free chicken broth and be sure your chicken is processed in a gluten-free facility.

→ What can I substitute for chicken?

You can use cooked turkey or even chickpeas for a vegetarian option.