Recipe

Bright Chicken Soup: Herbal and Lemony

A cozy chicken soup that tastes like you opened a window. Lemon, dill, parsley, and a ginger-garlic broth keep it light, zingy, and weeknight friendly.

By Matt Campbell

•

4.9

A steaming bowl of bright chicken soup with shredded chicken, carrots, celery, and fresh dill on top, sitting on a wooden table with a lemon half nearby

Jump to Recipe

This is the chicken soup I make when I want comfort and energy. You know the vibe: cozy bowl, clear-ish golden broth, tender chicken, and a big hit of herbs and lemon that makes everything taste awake. It is the kind of soup you can eat in a hoodie and still feel like you did something nice for yourself.

We are building flavor fast with a quick sauté of aromatics, then letting the broth do the heavy lifting. The secret is simple: add the bright stuff at the end. Lemon juice, lemon zest, and a handful of herbs keep the whole pot from tasting flat. Taste as you go. It is not optional. It is the fun part.

A cutting board with chopped carrots, celery, onion, minced garlic, sliced lemon, and a pile of fresh dill and parsley ready for soup prep

Why It Works

Bright, not bland: lemon zest plus lemon juice added at the end keeps the broth fresh and lively.
Herb-forward comfort: dill and parsley bring that clean, green finish that makes you want another spoonful.
Weeknight-friendly depth: a quick sauté and a short simmer give you a broth that tastes like it worked harder than it did.
Flexible texture: serve it brothy, or add cooked rice or cooked orzo for a heartier bowl without changing the method.

Pairs Well With

Storage Tips

Fridge: Cool the soup down quickly, then store in airtight containers for up to 4 days. The herbs mellow over time, so I like to add a fresh squeeze of lemon and a pinch of chopped dill when reheating.

Freezer: Freeze for up to 3 months. If you plan to freeze, keep any rice or orzo separate if possible. Pasta and rice can soak up broth and go a little soft, but it is still totally edible.

Reheat: Warm gently on the stove over medium-low until steaming. Avoid a hard boil or the chicken can tighten up. Finish with lemon juice to bring the brightness back.

Common Questions

Can I use rotisserie chicken?

Yes, and it makes this ridiculously easy. Skip the raw-chicken poaching step. Simmer the broth with the sautéed vegetables for 10 to 15 minutes (just to soften everything and let the bay leaf do its thing), then add shredded rotisserie chicken in the last 5 to 8 minutes, just long enough to warm through. Use the rotisserie bones for homemade stock later if you are feeling ambitious.

What herbs work if I do not have dill?

Parsley is the easiest swap. A little cilantro can be great if you like it. Chives also work. If you only have dried herbs, use about one third the amount and add them earlier in the simmer so they can rehydrate.

How do I make it creamy without heavy cream?

Whisk in 1 to 2 beaten eggs for a silky, avgolemono-ish vibe. For best results (and to avoid egg confetti), temper them first: whisk eggs in a bowl, then slowly whisk in about 1 cup hot broth. Turn off the heat, then stir the tempered egg mixture back into the pot in a thin stream while stirring. Do not boil after adding.

You can also stir in a spoonful of Greek yogurt off the heat, but temper it with a little hot broth first so it does not curdle.

Can I make it gluten free?

Yep. Skip noodles or use gluten free pasta. Rice and potatoes are also great here.

My soup tastes flat. What do I do?

Add salt first, then lemon. If it still feels sleepy, add a tiny splash of vinegar or a pinch of red pepper flakes. Bright soups love a little edge.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom soup pot (5 to 7 quarts)
Cutting board and sharp knife
Microplane or fine grater (for lemon zest)
Wooden spoon
Measuring cups and spoons
Ladle

I started making a “bright” chicken soup on purpose after years of cooking the kind that tastes amazing but puts you straight into nap territory. This one is what I make when I want comfort that still feels clean and sharp. The first time it clicked, I dumped in an unreasonable amount of dill and squeezed in lemon like I meant it. I took one bite, paused, and thought, okay, wow. It tasted like chicken soup with the lights turned on.

Bright Chicken Soup: Herbal and Lemony

(4.9 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6

Ingredients

1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 medium carrots, diced
2 celery ribs, diced
4 garlic cloves, minced
1 teaspoon fresh ginger, grated (optional but great)
1 to 1 1/2 teaspoons kosher salt, plus more to taste (start lower if your broth is salty)
1/2 teaspoon black pepper
6 cups low-sodium chicken broth (or stock)
2 cups water (or more broth)
1 1/2 pounds boneless, skinless chicken thighs (or breasts)
1 bay leaf
1/2 teaspoon turmeric (optional for color and warmth)
1/4 teaspoon crushed red pepper flakes (optional)
1 cup cooked rice or cooked orzo (optional, for a heartier soup)
1 lemon, zested and juiced (about 2 to 3 tablespoons juice)
1/2 cup chopped fresh dill, plus more to finish
1/3 cup chopped fresh parsley, plus more to finish

Optional add-ins: 2 cups baby spinach, 1 cup frozen peas, or a spoonful of pesto swirled into each bowl.

Note on salt: If you use Morton kosher salt, start closer to 1 teaspoon. If you use Diamond Crystal, you can usually go closer to 1 1/2 teaspoons. Broth brands vary wildly, so taste and adjust at the end.

Instructions

Sauté the base. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring occasionally, until the onion is translucent and everything smells sweet and savory.
Bloom the aromatics. Add garlic and ginger (if using). Cook 30 to 60 seconds, stirring constantly. Do not let the garlic brown.
Build the broth. Stir in salt (start with 1 teaspoon if you are cautious), pepper, bay leaf, turmeric, and red pepper flakes. Add broth and water and bring to a gentle simmer.
Poach the chicken. Nestle chicken thighs into the simmering broth. Reduce heat to maintain a bare simmer (small bubbles, not a rolling boil), adjusting the heat as needed. Cover and cook 15 to 22 minutes, or until the thickest piece reads 165°F and the chicken is tender.
Shred and return. Transfer chicken to a plate. Shred with two forks, then return it to the pot.
Add carbs if you want. If using cooked rice or cooked orzo, stir it in now and simmer 2 to 3 minutes to warm through. If the soup thickens, add a splash of broth or water. (If you want to use dry pasta instead, you can, but plan on extra broth and simmer until tender.)
Add any quick add-ins. If using frozen peas, add them for the last 3 minutes of simmering. If using spinach, stir it in off the heat and let it wilt for 1 minute. Pesto is best swirled into each bowl right before eating.
Make it bright. Turn off the heat. Stir in lemon zest, lemon juice, dill, and parsley. Taste and adjust with more salt, pepper, and lemon juice until it tastes vivid and balanced.
Serve. Ladle into bowls and finish with extra herbs and a crack of black pepper. If you want crisp edges somewhere in your life, serve with toasted bread.

A ladle pouring bright chicken soup into a bowl, showing shredded chicken, vegetables, and flecks of fresh herbs in golden broth

Nutrition information is estimated.

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