Caramelized Lemon Chicken Soup
The soup series continues you guys…
If you’ve tried my Caramelized Lemon Chicken Skillet then you are DEFINITELY going to love this Caramelized Lemon Chicken Soup. Inspired by my favourite one pan dish, this soup has a very similar vibe and taste.
If you’re feeling under the weather this is a very tasty soup to try. It always warms me right up and I ALWAYS feel better the next day.
Feel free to check out my other soup recipes that I’ve created for my series “Soups that don’t suck” – I’ll list them all below!
Italian Broccoli Parmesan Soup
Creamy Tuscan Tortellini Soup
French Onion Soup
Garlic Soup
Butternut Ravioli Soup
How to prep Caramelized Lemon Chicken Soup:
I like to get all my mise en place ready to go so we can just throw everything in the pot when it’s go time. Here’s the prep:
- Celery: chop up one celery stalk
- Shallot: mince 1 shallot
- Garlic: chop 3 cloves of garlic
- Lemon: slice in half
- Carrots: chop into small pieces
How to prep the Chicken:
- Take out of the refrigerator 20-30 min before using to bring to room temperature
- Pat dry the chicken and season with salt and Italian seasoning on both sides
How to make Caramelized Lemon Chicken Soup:
Let’s go step-by-step and dig into how to make this cozy bowl of soup:
Step One:
Remove chicken thighs from the refrigerator 20-30 minutes before cooking and then pat dry. Season on both sides with salt and Italian seasoning. You can use chicken thighs or breasts but I find that thighs have more flavour so I prefer to use those.
Step Two:
Chop up the celery, shallot, and garlic. Chop carrots. Slice lemon in half.
Step Three:
In a pot over medium heat, add some olive oil and then place two lemon halves, flat side down, in the pot to caramelize. Careful not to let these burn, we just want a nice and golden colour to them. This should take about 2-3 minutes. Remove and set to the side.
Step Four:
In the same pot, brown the chicken thighs for 1-2 minutes on each side and then set to the side.
Step Five:
Add in more butter if needed, then in goes the chopped celery, shallots and garlic. Stir and sauté for 2-3 minutes. Add in flour and stir for another 2 minutes.
Step Six:
Deglaze with white wine and stir for a minute and then add broth and water. Bring this to a boil and then simmer on low, adding the chicken back in along with a rosemary sprig for 15 minutes, partially covered.
Step Seven:
Remove the chicken thighs and roughly chop on a cutting board. Strain the soup and then pour the broth back into the pot.
Step Eight:
Bring to a slight bubble over medium heat and then add in the pearl couscous and chopped carrots. Cook until tender (usually about 8 minutes) and then add in the chopped chicken.
Step Nine:
Finish by squeezing the caramelized lemon halves into the soup and adjust the seasoning to your liking (salt & pepper). Garnish with fresh Italian parsley.
How to store this Caramelized Lemon Chicken Soup?
Caramelized Lemon Chicken Soup can be stored in an airtight container (after letting it cool completely) in the refrigerator for up to 3-4 days. If you’re looking to extend its lifespan, consider freezing individual portions in freezer-safe containers for up to 3-4 months. Reheat the soup over medium heat on the stovetop, stirring occasionally until it’s heated through.
If you end up trying this recipe out, please tag me @britacooks on social media so I can see your lovely creations!
Caramelized Lemon Chicken Soup
Ingredients
- 1 lemon
- 2 tbsp olive oil
- 2 tbsp butter
- 1-1.5 lb chicken thighs
- 1 shallot
- 3 cloves garlic
- 1 stalk celery
- ¾ cup chopped carrots
- 2 tbsp flour
- 3/4 cup dry white wine
- 8 cups chicken broth
- 2-3 cups water
- Rosemary sprig
- 1 cup pearl couscous
- Garnish: parsley
Instructions
- Remove chicken thighs from the refrigerator 20-30 minutes before cooking and then pat dry. Season on both sides with salt and Italian seasoning. You can use chicken thighs or breasts but I find that thighs have more flavour so I prefer to use those.
- Chop up the celery, shallot, and garlic. Chop carrots. Slice lemon in half.
- In a pot over medium heat, add some olive oil and then place two lemon halves, flat side down, in the pot to caramelize. Careful not to let these burn, we just want a nice and golden colour to them. This should take about 2-3 minutes. Remove and set to the side.
- In the same pot, brown the chicken thighs for 1-2 minutes on each side and then set to the side.
- Add in more butter if needed, then in goes the chopped celery, shallots and garlic. Stir and sauté for 2-3 minutes. Add in flour and stir for another 2 minutes.
- Deglaze with white wine and stir for a minute and then add broth and water. Bring this to a boil and then simmer on low, adding the chicken back in along with a rosemary sprig for 15 minutes, partially covered.
- Remove the chicken thighs and roughly chop on a cutting board. Strain the soup and then pour the broth back into the pot.
- Bring to a slight bubble over medium heat and then add in the pearl couscous and chopped carrots. Cook until tender (usually about 8 minutes) and then add in the chopped chicken.
- Finish by squeezing the caramelized lemon halves into the soup and adjust the seasoning to your liking (salt & pepper). Garnish with fresh Italian parsley.
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
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This looks delicious. Going to try it tonight. Is it necessary to strain the broth before cooking the cous cous and carrots? Or is it just a matter of taste (removing the celery, shallots, and garlic)?
Hi! Mainly I strain it because of the rosemary but totally up to you!
Made this soup and love it! So flavourful! I used what I had and substituted the couscous for orzo and it turned out great!
I plan to try this recipe this weekend! I do have one question: if you leave the soup until it cools (to store leftovers later), does the couscous soak up all the liquid? Would you suggest storing it separately or would it be fine to leave it in the broth?