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Lemon Roasted Garlic Chicken Soup

This vibrant chicken soup features the rich sweetness of roasted garlic and the brightness of fresh lemon juice, combined with tender shredded chicken and small pasta shapes. The soup is simmered until the flavors meld into a clear, fragrant broth with a silky texture, finished with fresh herbs for a comforting yet lively dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head garlic for roasting
  • 2 tablespoons olive oil for sautéing
  • 1 medium onion chopped
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 4 cups chicken broth preferably homemade or low-sodium
  • 2 cups cooked chicken shredded rotisserie or poached chicken
  • 1 cup small pasta shapes orzo or ditalini
  • 1 bunch fresh herbs parsley or thyme, chopped
  • 1 lemon for juice and zest
  • Salt and pepper to taste

Equipment

  • Oven
  • Large pot
  • Chef’s knife
  • Ladle

Method
 

  1. Preheat your oven to 200°C (400°F). Cut the top off the garlic head, drizzle with a teaspoon of olive oil, wrap in foil, and roast for about 30 minutes until golden and fragrant.
  2. While the garlic roasts, heat a large pot over medium heat and add a tablespoon of olive oil. Sauté the chopped onion until translucent, about 5 minutes, until it begins to smell sweet and looks glossy.
  3. Add the diced carrots and celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables soften slightly and release their aroma.
  4. Once the roasted garlic is cool enough to handle, squeeze the soft cloves out of their skins into the pot. Stir to combine, then pour in the chicken broth and bring to a gentle simmer.
  5. Drop in the shredded cooked chicken and add the pasta. Stir well, then reduce the heat and let everything simmer gently for about 10 minutes, until the pasta is tender and the broth is flavorful.
  6. Meanwhile, finely chop the fresh herbs and zest the lemon to add brightness to the dish. Once the pasta is cooked, squeeze in the lemon juice and add the herbs. Season with salt and pepper to taste.
  7. Give the soup a final stir, taste for seasoning, and adjust with more lemon juice, salt, or pepper if needed. The broth should be clear, fragrant, and slightly brightened by the lemon.
  8. Serve the soup hot, garnished with extra herbs if desired, in bowls that showcase the colorful vegetables and tender chicken. Enjoy the comforting, yet lively flavors with a slice of crusty bread.

Notes

Roasting garlic enhances its sweetness and mellow flavor, but you can skip this step for a quicker version. Be careful not to overcook the pasta; add it towards the end to keep it al dente. Adjust lemon juice and herbs to suit your taste for a bright, personalized touch.