Best 8 Velvety Lemon Chicken Soup Recipes

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Indulge in the tantalizing flavors of Velvety Lemon Chicken Soup, a culinary symphony that uplifts your taste buds and nourishes your soul. This delectable soup is a harmonious blend of zesty lemon, tender chicken, and a medley of aromatic herbs. Its velvety texture, achieved through a touch of cream, creates a symphony of flavors that dance on your palate. Discover the culinary magic of this soup, along with its variations that cater to different dietary preferences, including a vegetarian delight. Embark on a culinary journey that will leave you craving for more.

Here are our top 8 tried and tested recipes!

LEMON-CHICKEN VELVET SOUP



Lemon-Chicken Velvet Soup image

The lively flavor of lemon perks up this rich, brothy soup accented with sugar snap peas. "I enjoy this soup with a green salad, sourdough bread and a glass of white wine," writes Celeste Buckley from Redding, California.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
3 tablespoons lemon juice
1-1/2 cups cubed cooked chicken breast
10 fresh or frozen sugar snap peas
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
3 tablespoons heavy whipping cream

Steps:

  • In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in the chicken, peas, parsley and lemon zest; cook 2-3 minutes longer or until chicken is heated through and peas are crisp-tender. Stir in cream; heat through (do not boil).

Nutrition Facts : Calories 352 calories, Fat 18g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 730mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein.

CHICKEN VELVET SOUP



Chicken Velvet Soup image

My mother-in-law used to make this often when her son and I first married. It is simple, tasty, and quick to make.

Provided by SCHSmom

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 6

6 tablespoons butter
⅓ cup all-purpose flour
3 cups chicken broth
½ cup milk
½ cup light cream
1 cup finely chopped cooked chicken

Steps:

  • Melt butter in a pot over medium-high heat. Whisk flour into butter until mixture forms a smooth paste, about 1 minute.
  • Whisk chicken broth, milk, and light cream into butter mixture; cook and stir until mixture comes to a boil and thickens, 5 to 10 minutes. Reduce heat to medium, stir in cooked chicken. Return soup to a boil and cook until chicken is heated through, 5 to 10 minutes.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 9.4 g, Cholesterol 74.5 mg, Fat 20.6 g, Fiber 0.3 g, Protein 11.9 g, SaturatedFat 12.1 g, Sodium 157.1 mg, Sugar 1.5 g

VELVETY LEMON CHICKEN SOUP



Velvety Lemon Chicken Soup image

Categories     Soup/Stew     Chicken     Citrus     Dairy     Poultry     Kid-Friendly     Quick & Easy     Winter     Gourmet     Small Plates

Yield Makes about 4 1/2 cups, serving 2

Number Of Ingredients 8

1 lemon
2 chicken breast halves with skin and bones (about 3/4 pound)
2 3/4 cups chicken broth
10 snow pea pods
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 cup heavy cream
2 tablespoons minced fresh flat-leafed parsley leaves

Steps:

  • With a vegetable peeler remove two 2-inch-long strips zest from lemon and squeeze 1 teaspoon juice into a small cup. In a small saucepan simmer chicken and zest in broth, covered, 20 minutes, or until chicken is just cooked through. Transfer chicken to a bowl and pour broth through a sieve into a 4-cup measuring cup. Chill chicken until it is cool.
  • While chicken is cooling, trim snow peas and cut diagonally into thin slivers. In a 2-quart saucepan heat butter over moderately low heat until foam subsides and stir in flour. Cook roux, stirring constantly, 2 minutes. Add broth and cream in a stream, whisking, and simmer, whisking, 2 minutes, or until soup thickens slightly. Remove pan from heat.
  • When chicken is cool enough to handle, discard skin and bones and cut chicken into thin strips. Add chicken and snow peas to soup and simmer, stirring occasionally, 1 minute, or until peas are crisp-tender. Stir in lemon juice, parsley, and salt and pepper to taste.

CHICKEN SOUP WITH LEMON



Chicken Soup With Lemon image

Bulgur is just one grain you can add to this lemony soup; quinoa or rice, which is traditional, work equally well. If you use all of the shredded chicken called for in this recipe (you don't have to), the soup becomes much like a stew. Make the broth the day before; after it chills overnight in the refrigerator, skim the fat from the surface.

Provided by Martha Rose Shulman

Categories     dinner, lunch, project, soups and stews, main course

Time 1h45m

Yield Serves six generously

Number Of Ingredients 12

3 pounds chicken, cut up
2 medium carrots, sliced
1 medium onion, quartered
6 large garlic cloves, 4 peeled and crushed, 2 minced or sliced
A bouquet garni made with 1 bay leaf, a couple of sprigs of thyme and a couple of sprigs of parsley
2 1/2 quarts water
10 peppercorns
Salt to taste
1 pound leeks (3 medium or 2 large), white and light green parts only, cleaned and sliced thin
2/3 cup bulgur
Juice of 2 large lemons
3 tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives or cilantro

Steps:

  • If possible, do this step a day ahead. Combine the chicken, carrots, onion, crushed garlic cloves, bouquet garni, water and peppercorns in a large soup pot or Dutch oven. Bring to a simmer. Skim off any foam, add salt to taste, cover partially and simmer over low heat for 30 minutes. Using tongs, remove the chicken breasts and wings and place in a bowl. Simmer the legs and thighs for another 10 minutes and remove. When cool enough to handle, remove the meat from the bones, discard the skin and return the bones to the pot. Continue to simmer the bones for another 30 minutes. Shred the chicken, and refrigerate it in a covered bowl.
  • Pour the broth through a cheesecloth-lined strainer into a large bowl. Refrigerate overnight. The next day, skim off the fat that has congealed on the surface of the broth and discard.
  • Return the broth to the soup pot. Add the remaining garlic and leeks, bulgur and salt to taste. Bring to a boil. Reduce the heat, cover and simmer 20 minutes until the grains are tender. Taste and adjust salt. Shortly before serving, stir as much of the chicken as you'd like into the soup (use the remaining chicken for salads). Stir in the lemon juice and herbs, and serve.

Nutrition Facts : @context http, Calories 619, UnsaturatedFat 22 grams, Carbohydrate 31 grams, Fat 35 grams, Fiber 5 grams, Protein 46 grams, SaturatedFat 10 grams, Sodium 1820 milligrams, Sugar 5 grams, TransFat 0 grams

LEMON CHICKEN SOUP



Lemon chicken soup image

Use up your leftover roast chicken to make this moreish lemon chicken soup. With added risotto rice, it's a healthy and filling dinner for four

Provided by Liberty Mendez

Categories     Dinner

Time 40m

Number Of Ingredients 9

1 tbsp rapeseed oil
2 large leeks, halved, washed and finely sliced
2 celery stalks, finely chopped
1.5 litres low-salt chicken stock
100g risotto rice
300g leftover roast chicken, shredded and skin removed
2 eggs, whisked
2 lemons, juiced
¼ pack dill, to serve (optional)

Steps:

  • Heat the oil in a large saucepan over a medium heat. Add the leeks and celery, and fry for 8-10 mins until softened. Stir in the chicken stock and bring to the boil, add the rice and chicken, turn down the heat to medium and simmer for 15-20 mins until the rice is cooked through, stirring occasionally.
  • Take off the heat and leave to cool slightly for 10-15 mins (so the eggs don't scramble), and rapidly whisk in the eggs and lemon juice until the mixture looks creamy. Serve in bowls and top with dill, if you like.

Nutrition Facts : Calories 364 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.6 milligram of sodium

LEMON-CHICKEN VELVET SOUP



Lemon-Chicken Velvet Soup image

I'm not fond of lemons myself--they're a bit tart for my palate. But why not share this gorgeous-looking soup with all of you lemon lovers? It's so visually appealing, I just couldn't resist. If you enjoy the classic "Lemon Chicken", this beauty is enhanced with crisp green snap peas and fresh parsley, making it the perfect springtime soup. I'm sure you could use prepared rotisserie chicken to save time--I often prefer it because of its tenderness and flavor. Here's hoping this soup from Taste Of Home is as tasty as it looks!

Provided by Christmas Carol

Categories     Chicken

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons all-purpose flour
1 (14 1/2 ounce) can chicken broth
3 tablespoons fresh-squeezed lemon juice
1 1/2 cups cubed cooked chicken breasts
10 fresh sugar snap peas
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon grated lemon peel
3 tablespoons heavy whipping cream

Steps:

  • In a small saucepan, melt butter. Stir in the flour until smooth; gradually add broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes until thickened.
  • Stir in chicken, peas, parsley, and lemon peel; cook 2-3 minutes longer or until chicken is heated through and peas are crisp-tender. Stir in cream; heat through. (Do not boil).

Nutrition Facts : Calories 455.8, Fat 29.4, SaturatedFat 15.2, Cholesterol 149.6, Sodium 863.6, Carbohydrate 9.2, Fiber 0.5, Sugar 1.3, Protein 37.3

SLOW-COOKER LEMONY CHICKEN SOUP



Slow-Cooker Lemony Chicken Soup image

This lemony, herbal take on chicken soup highlights produce, but the basic technique is useful any time you want chicken soup with minimum effort. Slow-cooking chicken in stock creates a richly flavored, double-concentrated stock. Homemade stock is ideal, but you can also use your favorite store-bought stock. Stock concentrate paste like Better Than Bouillon is particularly good because it is natural-tasting, cost-effective and keeps in the fridge for a very long time. (Check the jar for how to reconstitute the paste. For this soup, no need to use boiling water; tap water works fine.) This recipe is flexible: If peas and asparagus aren't available, substitute two cups of quick-cooking vegetables, like fresh or frozen corn, baby spinach or arugula, or thinly sliced zucchini. Instead of tortellini, you can add an equivalent amount of cooked pasta or grains.

Provided by Sarah DiGregorio

Categories     dinner, weekday, soups and stews, main course

Time 7h30m

Yield 4 to 6 servings

Number Of Ingredients 14

6 cups chicken stock or broth
1 1/4 pounds boneless, skinless chicken thighs
2 leeks, white and light green parts only, halved lengthwise then thinly sliced crosswise (about 2 cups)
2 carrots, sliced about 1/2-inch thick
2 celery stalks, sliced about 1/2-inch thick
4 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1/2 teaspoon onion powder
Black pepper and kosher salt
1 lemon, juiced (2 to 3 tablespoons)
1 cup sliced asparagus (about 12 ounces, trimmed and sliced 1/2-inch thick)
1 cup fresh or frozen peas
9 ounces refrigerated spinach-cheese tortellini (optional; see Tip)
1/2 cup chopped soft fresh herbs, such as dill, mint, tarragon, parsley, chives or a mixture

Steps:

  • In a 6- to 8-quart slow cooker, combine the stock, chicken, leeks, carrots, celery, garlic, red-pepper flakes, onion powder and several generous grinds of black pepper. Add 1/2 teaspoon kosher salt if using salted stock, 1 teaspoon kosher salt if using low-sodium stock or 2 teaspoons kosher salt if using unsalted stock. Cover and cook on low until the chicken and vegetables are very tender, about 7 hours.
  • Increase the heat to high. Using two forks, tear apart the chicken into bite-size pieces. Add the lemon juice, asparagus, peas and tortellini, if using, to the soup. Cover and cook until the vegetables are tender to crisp-tender, and the tortellini is cooked through, 6 to 7 minutes. Stir in the herbs; season to taste with salt and pepper. Divide among bowls to serve.

LIGHTENED UP LEMON-CHICKEN VELVET SOUP



Lightened up Lemon-Chicken Velvet Soup image

This is a lower calorie version of Lemon-Chicken Velvet Soup, from TOH Cooking for 2 publication, spring 2008. Insetad of the heavy cream, I subbed milk and fat-free cream cheese, making it a little more "brothy" but very tasty nonetheless. You can substitute canned white meat chicken breast for the chicken here.

Provided by yogiclarebear

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon reduced fat margarine
2 tablespoons white whole wheat flour (or regular flour)
2 1/2 cups fat-free chicken broth
3 tablespoons fresh lemon juice
1 lb boneless skinless chicken breast, diced
9 ounces sugar snap peas
2 tablespoons minced parsley
1 teaspoon grated lemon peel
2 tablespoons fat free cream cheese
1/2 teaspoon salt (optional)

Steps:

  • Spray treat a medium soup pot with non-stick cooking spray, and heat over medium. Add chicken and cook until no longer pink. Remove and keep warm.
  • In the same pot, melt margarine. Stir in flour, and then slowly add chicken broth, stirring out the flour chunks. Add lemon juice. Bring to a boil, cook for 1-2 minutes.
  • Stir in the chicken, peas, parsley, optional salt, and lemon peel. Cook 5-7 minutes, until chicken is heated through and peas are starting to tender.
  • Reduce heat and add milk. Heat for 2-3 minutes, and add cream cheese. Heat through and stir until cream cheese is melted. Do not boil.

Nutrition Facts : Calories 178.9, Fat 3.2, SaturatedFat 0.7, Cholesterol 65.8, Sodium 417.1, Carbohydrate 9, Fiber 2.7, Sugar 1.4, Protein 28.4

Tips:

  • Use fresh lemon juice and zest: Fresh lemon juice and zest add a bright, tangy flavor to the soup. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less pronounced.
  • Don't overcook the chicken: Overcooked chicken is tough and dry. Cook the chicken until it is just cooked through, about 10-12 minutes.
  • Use a variety of vegetables: This recipe calls for carrots, celery, and onion, but you can use any vegetables you like. Some other good options include potatoes, broccoli, and green beans.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a touch of cayenne pepper for a little bit of heat.
  • Serve the soup with crusty bread or crackers: This soup is delicious served with a side of crusty bread or crackers. You can also top the soup with grated Parmesan cheese.

Conclusion:

This velvety lemon chicken soup is a delicious and easy-to-make weeknight meal. It's packed with flavor and nutrients, and it's sure to be a hit with the whole family. So next time you're looking for a comforting and flavorful soup, give this recipe a try!

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