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Lemony Chicken Soup

 Lemony Chicken Soup
While living in California, I enjoyed a delicious chicken-lemon soup at a local restaurant. When I returned to Texas, I longed for it but never came across a recipe. I experimented with many versions before creating this one. —Brenda Tollett San Antonio, Texas
8 ServingsPrep/Total Time: 25 min.


  • 1/3 cup butter, cubed
  • 3/4 cup all-purpose flour
  • 6 cups chicken broth
  • 1 cup 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
  • 8 lemon slices


  • In a soup kettle or large saucepan, melt butter. Stir in flour until
  • smooth; gradually add the broth, milk and cream. Bring to a boil;
  • cook and stir for 2 minutes or until thickened.
  • Stir in the chicken, lemon juice, salt, pepper and nutmeg. Cook over
  • medium heat until heated through, stirring occasionally. Garnish
  • each serving with a lemon slice. Yield: 8 servings (2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 230 calories, 14 g fat (8 g saturated fat), 63 mg cholesterol, 975 mg sodium, 12 g carbohydrate, trace fiber, 12 g protein.