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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
Cook Time 30 minutes
Total Time 45 minutes
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.