Lemon Chicken Soup Recipe

Option 1: My Preferred Method

1. Prepare the Broth and Poach the Chicken: Add the 8 boneless, skinless chicken thighs (or bone-in, but simmer 35-45), 1 quart of chicken stock, 4 cups of filtered water, and 2 bay leaves in a large Dutch oven or soup pot. Season lightly with salt (½-1 teaspoon), cover and bring it to a simmer over medium heat. Reduce to low, let the chicken poach gently for about 20-25 minutes or until fully cooked and tender. This will allow the chicken to infuse the broth with rich flavor.
2. Sauté the Vegetables: While the chicken is cooking, heat 1 tablespoon of olive oil and 1 tablespoon of butter (or more olive oil) in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until it becomes soft and translucent. Then, stir in the diced carrots and celery, and sauté for an additional 3-4 minutes until they just begin to soften but are still slightly firm. Saute the ginger, and garlic for about 1 minute. Stir in turmeric, salt, pepper, rosemary and thyme. This step enhances their natural sweetness and adds depth to the soup. 
3. Combine and Simmer: Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. Strain out the bay leaves from the broth. Add the sautéed vegetables to the broth and half of lemon (it adds great flavor), cover, and let the soup simmer for 15-20 minutes to allow the flavors to meld.
4. Shred and Return the Chicken: Shred or chop the cooked chicken thighs and return them to the pot. Simmer for another 5 minutes to bring everything together. Taste and adjust seasonings if needed. If using bone-in thighs, remove bones, skin and discard, shred chicken as described.
5. Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley. For an extra touch of richness, sprinkle with shaved Parmesan cheese, if desired.

Option 2: The Faster Method

1. Sauté the Vegetables: In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter (or more olive oil) over medium heat. Add the diced onion and sauté for 2-3 minutes until softened and translucent. Then, stir in the diced carrots and celery, and sauté for another 3-5 minutes until they soften.
2. Add Garlic, Ginger, and Spices: Stir in the garlic, ginger, turmeric, rosemary, and thyme. Cook for 1 minute to release the aromas of the herbs and spices, stirring frequently to prevent burning.
3. Add Broth, Water, and Chicken: Pour in 1 quart (4 cups) of chicken stock and 4 cups of filtered water. Add the 8 boneless, skinless chicken thighs and 2 bay leaves. Bring everything to a gentle simmer over medium heat. Once simmering, reduce the heat slightly and let the chicken poach in the broth for 20-25 minutes or until the chicken is fully cooked and tender.
4. Shred and Return the Chicken: Once the chicken is cooked through, remove it from the pot and set it aside to cool slightly. Continue simmering the soup to let the flavors develop. Shred or chop the chicken and return it to the soup.
5. Finish with Lemon: Add the half lemon to the pot and simmer for 20-25 minutes.
6. Garnish: Taste and adjust seasonings if needed. Ladle the soup into bowls and garnish with freshly chopped parsley and optional shaved Parmesan cheese.