Lemony Chicken Soup Recipe

5 7 7
Lemony Chicken Soup Recipe
Lemony Chicken Soup Recipe photo by Taste of Home
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Lemony Chicken Soup Recipe

Read Reviews
5 7 7
Publisher Photo
While living in California, I enjoyed a delicious chicken-lemon soup at a local restaurant. When I returned to Texas, I experimented with many versions before landing on this one. —Brenda Tollett, San Antonio, Texas
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/3 cup butter, cubed
  • 3/4 cup all-purpose flour
  • 6 cups chicken broth
  • 1 cup whole milk
  • 1 cup half-and-half cream
  • 1-1/2 cups cubed cooked chicken
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash ground nutmeg
  • Lemon wedges

Directions

In a large heavy saucepan, melt butter. Stir in flour until smooth; gradually whisk in broth, milk and cream. Bring to a boil; cook and stir until thickened, about 2 minutes.
Stir in chicken, lemon juice and seasonings; heat through over medium heat, stirring occasionally. Serve with lemon wedges. Yield: 8 servings (2 quarts).
Originally published as Lemony Chicken Soup in Taste of Home February/March 2007, p29

Nutritional Facts

1 cup: 231 calories, 14g fat (8g saturated fat), 66mg cholesterol, 994mg sodium, 12g carbohydrate (3g sugars, 0 fiber), 12g protein.

  • 1/3 cup butter, cubed
  • 3/4 cup all-purpose flour
  • 6 cups chicken broth
  • 1 cup whole milk
  • 1 cup half-and-half cream
  • 1-1/2 cups cubed cooked chicken
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash ground nutmeg
  • Lemon wedges
  1. In a large heavy saucepan, melt butter. Stir in flour until smooth; gradually whisk in broth, milk and cream. Bring to a boil; cook and stir until thickened, about 2 minutes.
  2. Stir in chicken, lemon juice and seasonings; heat through over medium heat, stirring occasionally. Serve with lemon wedges. Yield: 8 servings (2 quarts).
Originally published as Lemony Chicken Soup in Taste of Home February/March 2007, p29

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noodle192000 User ID: 6247054 221303
Reviewed Feb. 24, 2015

"This went over very well! I added the juice of a large lemon and a cup or so of white rice because I felt that it needed more and I didn't have the orzo that others suggested. It had a wonderful velvety texture and I will make this again."

MY REVIEW
marthalynnchr User ID: 6296883 168754
Reviewed Mar. 14, 2013 Edited Jan. 11, 2015

"Made this last night for a Lent supper at church....doubled the recipe and still ran out. The pastor even gave it a good review during the service...Doesn't get any better than that! (I did add the Orzo pasta and extra lemon also.)"

MY REVIEW
Francisca3032 User ID: 6052254 148628
Reviewed Feb. 7, 2013

"Super yummy!! My husband even liked it and he is not a fan of soup or lemon. He said, "it's a keeper"."

MY REVIEW
littlesquirrel User ID: 4560790 163704
Reviewed Dec. 1, 2011

"Even people who do not like soup ask for this again! I put a little more lemon juice than it calls for, but this is fabulous for sick days and for company, deffinately try it!!!!"

MY REVIEW
marina hlebechuk User ID: 2487217 148627
Reviewed Jan. 21, 2010

"Very easy to make on short notice. One of our favorites."

MY REVIEW
ekuhistorygirl User ID: 1644768 102311
Reviewed Jan. 7, 2009

"This is much like a soup I get at a local restaruant in San Diego. I add a whole lot more lemon and I add orzo pasta to it. So delicious."

MY REVIEW
Ruthie74 User ID: 2207631 94797
Reviewed Dec. 31, 2008 Edited Jan. 22, 2009

"This is a hit every time I make it. We add brown rice also."

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