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Lemon-Chicken Soup

Southern Living DECEMBER 2009

  • Yield: Makes 5 1/2 qt.
  • Prep time:30 Minutes
  • Total:2 Hours, 15 Minutes


  • 6 skin-on, bone-in chicken breasts
  • 2 large onions, chopped
  • 5 celery ribs, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon olive oil
  • 1 (1-lb.) package carrots, sliced
  • 4 teaspoons lemon zest
  • 2 bay leaves
  • 2 teaspoons salt
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • Toppings: cooked barley, cooked green beans, lemon slices


1. Bring chicken and water to cover to a boil in a Dutch oven over medium-high heat; reduce heat to low, and simmer 1 hour.

2. Remove chicken, reserving liquid, and let cool 15 minutes. Shred chicken.

3. Pour reserved cooking liquid through a wire-mesh strainer into a bowl, discarding solids; wipe Dutch oven clean. Add water to cooking liquid to equal 10 cups.

4. Sauté onion, celery, and garlic in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until tender. Add shredded chicken, cooking liquid, carrots, and next 3 ingredients. Cover, reduce heat to medium, and cook 20 minutes or until carrots are tender. Add parsley. Serve with desired toppings.


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Lemon-Chicken Soup recipe