winter chicken soup recipe

Winter calls for something warm, nourishing, and a little bit bright—this chicken soup hits all those marks. I love adding a splash of lemon because it cuts through the richness and makes the flavors pop, even on the gloomiest days. Plus, the sage gives it an earthy note that feels like a hug from the garden.

Why This Soup Keeps Coming Back to My Stove

The combination of tangy lemon and earthy sage makes it endlessly adaptable. It’s a quick fix when I need comfort without fuss. Plus, it’s a soup that reminds me of home, reimagined with just a few fresh ingredients.

Breaking Down the Key Flavors and Ingredients

• Chicken breast or thighs: I prefer thighs for more flavor and juiciness, but breasts work well for a leaner option.
• Onions, carrots, celery: The classic base for depth and sweetness; sauté until golden for richer flavor.
• Garlic and sage: Garlic adds warmth, sage gives an earthy, slightly peppery note and aroma.
• Chicken broth: Use good-quality or homemade for the best depth; vegetable broth can work in a pinch.
• Lemon: Brightens and balances the richness; zest adds a subtle citrus aroma.
• Olive oil: A good splash for sautéing, adds a fruity, grassy note.
• Fresh herbs: Parsley or additional sage as a fresh finishing touch.

Tools of the Trade for a Perfect Chicken Soup

• Large heavy-bottomed pot: To evenly distribute heat and prevent scorching during simmering.
• Sharp knife: To chop vegetables and herbs efficiently.
• Cutting board: Provides a stable surface for prep work.
• Ladle: For serving the hot soup.
• Juicer or lemon squeezer: To extract maximum brightness from the lemon.

Steps to a Cozy, Flavorful Bowl

Step 1: Start by gathering all your ingredients. This soup benefits from a little prep work to keep things flowing smoothly.

Step 2: In a large, heavy-bottomed pot, sauté chopped onions, carrots, and celery in a good splash of olive oil over medium heat until they soften and start to caramelize, about 8-10 minutes.

Step 3: Add minced garlic and chopped sage, cook for another minute until fragrant. If it smells burnt or bitter, turn down the heat.

Step 4: Pour in chicken broth, add shredded cooked chicken, and bring to a gentle simmer. Let it bubble softly for 20-25 minutes, uncovered.

Step 5: Taste and adjust seasoning. A squeeze of lemon at the end brightens everything up, so keep that handy.

Step 6: Ladle into bowls, garnish with fresh herbs or a drizzle of good olive oil, and serve hot.

Cooking with Care: Key Checkpoints and Tips

• Ensure vegetables are tender and fragrant before adding broth.
• Keep the soup at a gentle simmer to avoid cloudiness or overcooking the chicken.
• The lemon juice should be added at the end to keep its bright flavor intact.

Common Mistakes and How to Fix Them

• Letting the soup boil vigorously — turns cloudy and toughens chicken.? Add more broth or water if the soup is too thick or concentrated.
• Adding lemon too early — can cause bitterness.? Reduce heat and simmer gently.
• Over-salting early on — adjust after the flavors meld.? Taste and adjust seasoning before serving.
• Using chicken that’s undercooked or dry.? Check chicken for doneness by shredding a piece.

Lemon Sage Chicken Soup

This comforting chicken soup combines tender shredded chicken, aromatic sage, and vibrant lemon to create a nourishing bowl with a bright, flavorful kick. The soup features a hearty vegetable base of sautéed onions, carrots, and celery, finished with fresh herbs and a splash of lemon for a refreshing finish. Its warm, golden broth and tender ingredients make for a cozy, inviting dish perfect for chilly days.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked shredded chicken preferably thighs for more flavor
• 1 large onion chopped
• 2 large carrots peeled and diced
• 2 stalks celery diced
• 3 cloves garlic minced
• 1 tablespoon fresh sage chopped
• 4 cups chicken broth preferably homemade or good quality
• 1 large lemon zested and juiced
• 2 tablespoons olive oil
• to taste salt and pepper
• fresh parsley for garnish parsley chopped

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Cutting board
• Ladle
• Juicer or lemon squeezer

Method

 

1. Gather all your ingredients: chopped onions, diced carrots and celery, minced garlic, chopped sage, shredded chicken, lemon zest, juice, and broth.
   
2. Heat olive oil in a large heavy-bottomed pot over medium heat, and add the chopped onions, carrots, and celery. Sauté, stirring occasionally, until the vegetables are tender and fragrant, about 8-10 minutes, and start to caramelize slightly.
   
3. Add the minced garlic and chopped sage to the pot. Cook for about 1 minute until the garlic is fragrant and the sage releases its earthy aroma, being careful not to burn.
   
4. Pour in the chicken broth, then add the shredded cooked chicken. Stir to combine, and bring the mixture to a gentle simmer. Let it bubble softly for 20-25 minutes to develop flavor.
   
5. Taste the broth and season with salt and pepper as needed. Then, zest the lemon directly into the soup to add brightness.
   
6. Use a juicer or lemon squeezer to extract the juice from the lemon, then stir it into the soup. This adds a fresh, tangy note that balances the richness.
   
7. Turn off the heat and ladle the hot soup into bowls. Garnish with chopped parsley and an optional drizzle of olive oil for extra flavor and color.
8. Serve immediately while hot, enjoying the comforting aroma and vibrant flavors that make this soup a real homey favorite.

Notes

For an even richer flavor, add a splash of white wine during sautéing. Leftovers can be stored in the fridge for up to 3 days. Reheat gently to preserve the bright lemon flavor.