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+ servings

Lemon Chicken Soup

Lemon chicken soup is a twist on the classic favorite chicken noodle soup. If you love lemon chicken, you will love this fresh and hearty soup made with fresh lemon juice!

Course Soup
Cuisine American
Keyword chicken, lemon, soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 45 minutes
Servings 6 people


  • 12 cups chicken broth or stock
  • 1/2 cup lemon juice fresh squeezed is best
  • 1/4 cup butter
  • 1 pint whipping cream
  • 8-10 oz egg noodle pasta I like "Country Pasta" brand
  • 1/2 cup flour
  • 1 1/2 cups cold water
  • 2 cups boneless, skinless chicken about 2 breast halves
  • 1 teaspoon poultry seasoning
  • 1/2 cup onion chopped
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 1 cup fresh mushrooms optional
  • 1 sliced lemon optional, for garnish


  1. In small saucepan, combine 1 cup chicken broth, lemon juice and butter. Bring to boil, and let reduce to about 1/2 cup, takes about 1/2 hour to 45 mins. After reduced, take off heat, stir in cream and set aside. 

  2. While the mixture is reducing, place chicken in a large pot with poultry seasoning and 2 cups chicken broth. Cook on medium heat until chicken is cooked, about 6 minutes. 

  3. When chicken is cooked, remove chicken from pot, cut into small pieces and set aside. Add onions, carrots, celery, mushrooms to pot.  Add remaining 9 cups broth to large pot and bring to boil. When broth is boiling, add pasta. Cook according to package directions, about 13 minutes for Country Style pasta. 

  4. Blend flour and water in a small bowl, and whisk into soup. Bring to boil once again, then reduce heat to low. Add cream mixture, chopped chicken and additional salt and pepper to taste. Heat through, but don't boil. 

Recipe Notes

  • Barb's note: Country Pasta is sold at Dicks, Costco, Smiths. Serves 6 hungry people or 8 polite people.
  • Si's note: I used 1/2 pint of cream and 1/2 pint of half and half.