When it’s no longer the winter months but it’s still super cold outside and just for the most part dark and desolate? There is no better way to break out of the winter funk with a spectacular, warming lemon chicken soup that will take you just a few minutes to make. You heard that right, minutes! So for a quick and delicious soup, the best soup pot for your dish is indispensable.
This lemon chicken soup is pretty much one of the easiest soups I’ve ever made. What’s more, it’s super loaded with enhancing flavors because of the Ginger Chicken Bone Broth and Kitchen Basics Turmeric that I used as part of the ingredients. You could easily mistake it for liquid gold. Particularly this one I made! First, let us talk about the flavor. This little container of chicken bone juices has lemongrass, ginger and turmeric. I really love this stuff and I even utilized a portion of this in my dumplings and chicken recipe about a week ago. Next up – I’m placing it in some nicely prepared ramen for sure.
Second, the protein. This container has TEN grams of protein, so clearly that was the means by which I sold my husband on tasting it. Obviously. As soon as he set his eyes on them, he was in. I was also super shocked and impressed when I saw it.
Let me not forget how delicious and quick this soup turned out. I made the soup with what was left of the chicken I roasted a few days ago. Be that as it may, when there’s no other option, I have to use whatever I have in the house for the soup. You could just get off work, stop by a store, get some chicken and have this soup ready in just 30 minutes. Or on the other hand, you can utilize any kind of extra chicken you may have used for a previous meal; it doesn’t really matter.
To ensure things are kept semi-traditional, I added some celery, carrot and sweet onion. Most people usually think celery is the worst but it can do great in stews and soups. If you’re still not convinced, then you can take celery off the recipe. The same thing goes for zing, garlic and ginger.
In any case, I included some new lemon zest with the veggies as they were softening in the margarine as well. The bone broth, stock and chicken was next to go into the pot and I added an extra slice of lemon to boost the lemony flavor. After that, the pasta went in. This isn’t an essential step but one I took to beef it up a little for us. Also, in light of the fact that the soup without pasta would leave my husband extremely hungry after a few minutes.
You can include any pasta but my choice for today is Ditalini because it is simple and also adorable. It is super small, takes little time to cook and my husband loves it. Everyone loves a hearty spoonful of soup.
At the top of the soup, I love to add shaved parmesan cheese and a lot of fresh herbs. To sum it all up, I include some bread or a lot of crackers to be used for dipping. This is one aspect I can’t go without.
Words can’t express how much I love this. It’s soothing, comforting, warming and strangely enough, somewhat reviving! It resembles a hot embrace in a bowl with a slight trace of spring. And if my memory serves me right, is that not what we all need?