Soup with LOTS of lemon and lime is a must for me when it comes to chicken soup. I make herb lemon chicken soup several times during the winter. Surprisingly, I haven’t made it much this winter. I love saving the leftovers, in the freezer for those sick days, as I don’t enjoy canned soup much. Leftover soup tastes even better the following the day. It’s even a better recipe for the crockpot. It smells so good cooking the whole day.
Why Use Lemons and Limes in Chicken Soup?
Lemons and limes are loaded with vitamin C. They help when your sick with the cold and flu by killing the strength of the virus, a long with getting rid of phlegm. On top of adding lemons and limes to soup, the hot soup and hot air helps open your chest and get rid of phlegm and mucus. It’s a win and win because, best of all, it’s delicious!
What Herbs Should I Use?
You can use your favorite herb combinations. But I suggest using dried and fresh herbs for the ultimate flavors.
I like to use:
- dried and fresh rosemary (yet, I don’t always have fresh rosemary)
- thyme (dried)
- dried and fresh cilantro (always)
- oregano (dried)
- bay leaves (dried)
Other seasonings I use:
- garlic powder and cloves
- onion powder
Don’t Be Picky
Use what you have in your pantry. Out of cilantro? Use parsley. Substitute with the herbs you like. The luxury of cooking is you add what you like! This goes with the vegetables as well. I mostly go with carrots and celery and when in the mood I like to add potatoes. The downside to potatoes is, it does not freeze well in soup. It becomes mushy after defrosting. Therefore, if I add potatoes, I make sure I finish the soup instead of saving it for leftovers.
Herb Lemon Chicken SoupCourse: Lunch/DinnerCuisine: AmericanDifficulty: Easy
My favorite chicken soup to eat any cold winter day. Especially when sick with the cold or flu!
2 tbsp of unsalted butter
1 small onion, diced small
3 cloves of garlic, minced
1 1/2 lbs of chicken breast or chicken thighs, cubed (deboned)
1/4 tsp pepper
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried oregano
1/2 tsp of onion powder
1/2 tsp of garlic powder
3 celery sticks, sliced
4-5 carrots, sliced
2 bay leaves (dried)
a bunch of fresh cilantro
1 lemon + 1 for serving (cut into 4 wedges)
32 oz of low sodium chicken broth
- Turn stove on to MED HI. In a stockpot, add the unsalted butter. In a few minutes it will melt. Then add the onion. Stir until translucent. For about a minute or two. Add the garlic and chicken. Season the chicken with salt, pepper, dried rosemary, dried, thyme, dried oregano, garlic and onion powder.
- Stir the seasoning into the chicken and onion and cook for about 7 minutes.
- Add the carrots, celery and chicken broth. Then add in the bay leaves and fresh cilantro. Bring to a boil and then lower heat to MED LOW. Simmer with cover on for about 20 minutes.
- Remove cover and squeeze lemon to soup. Remove the cilantro bunch and serve!
- Serve with a side of rice or crackers
- You can also add your favorite noodles to the last 7 minutes of cooking.
I love serving this soup with a lot of lemon or lime (whichever I have on hand) and white rice or crackers. You can also add hot sauce for a more intense flavor. If you like noodles, add them to the last 7 minutes of cooking.
Enjoy and stay healthy!