Creamy Chicken Soup Recipe: The Comfort of Unusual Simplicity

This creamy chicken soup came into my life during a chilly week when I needed a quick escape to comfort. I’ve always loved how the simple act of simmering chicken in broth can create a warm, velvety bowl that feels like a hug. It’s a recipe that’s evolved with me, embracing a bit of brightness with lemon and cream, making it both familiar and fresh.

Why you’ll keep reaching for this bowl

It’s quick, comforting, and endlessly adaptable. The gentle richness of cream, combined with the sharp brightness of lemon, hits just right on a hectic day. Plus, it’s forgiving—adjust ingredients, and it still feels like a warm hug in a bowl.

Inside the bowl: key ingredients and their magic

• Chicken breasts: Lean, quick-cooking protein that stays tender—skip if you prefer thigh meat for more flavor.
• Heavy cream: Creates that luscious, velvety texture—substitute coconut cream for dairy-free.
• Onion and garlic: The aromatic base that unlocks depth—don’t skimp on the garlic for a richer smell.
• Chicken broth: The flavorful liquid that defines the soup—use homemade if available.
• Lemon juice: Brightens everything up—don’t forget to taste and adjust.
• Nutmeg: A pinch adds warmth and complexity—go light, or skip if not your vibe.
• Salt and pepper: The essentials—season gradually and taste.

Tools of the trade for a cozy simmer

• Large heavy-bottomed pot: To evenly distribute heat and prevent scorching.
• Sharp knife: To dice chicken and vegetables cleanly.
• Wooden spoon: For gentle stirring and avoiding scratching the pot.
• Measuring cups and spoons: To get the balance just right with liquids and seasonings.
• Lemon juicer: To extract bright juice without seeds.

Step-by-step for a silky, soul-warming soup

Step 1: Start by gathering your ingredients and prepping your tools. It’s all about making this as straightforward as possible.

Step 2: In a large pot, melt butter over medium heat. Add chopped onions and garlic, cook until translucent and fragrant—about 5 minutes.

Step 3: Add diced chicken breasts, cook until just lightly browned—about 7 minutes. Stir occasionally to prevent sticking.

Step 4: Pour in chicken broth, bring to a gentle simmer. Let the chicken cook through, about 10 minutes.

Step 5: Stir in cream and a splash of lemon juice for brightness. Season with salt, pepper, and a pinch of nutmeg.

Step 6: Simmer for another 5 minutes, allowing flavors to meld. The soup should thicken slightly and smell inviting.

Cooking checkpoints to trust your soup is ready

• The chicken is cooked through with no pink in the center.
• The soup has thickened slightly and coats the back of a spoon.
• The aroma is rich, with hints of garlic, butter, and lemon—no raw ingredients smell.
• The soup is hot enough to steam when served, around 65°C / 150°F.

Common pitfalls and how to dodge them

• Boiling vigorously can make chicken tough.? Use a gentle simmer, not a rolling boil, to keep the chicken tender.
• Pouring boiling broth into cream causes curdling.? Add cream off the heat to prevent curdling.
• Adding citrus too early can dull its brightness.? Stir in lemon juice at the end.
• Over-salting early can make the soup too salty.? Season gradually, tasting as you go.

Creamy Lemon Chicken Soup

This comforting chicken soup is made by simmering tender chicken breasts in a flavorful broth, then enriching it with heavy cream and brightened with fresh lemon juice. The final dish boasts a velvety texture with a hint of citrus, garnished with aromatic seasonings for a cozy yet vibrant meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 pieces chicken breasts boneless, skinless
• 1 cup chicken broth preferably homemade
• 1/2 cup heavy cream
• 1 onion medium-sized, diced
• 3 cloves garlic minced
• 1 tablespoon butter
• 1 tablespoon lemon juice freshly squeezed
• 1/4 teaspoon nutmeg optional
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Wooden spoon
• Measuring cups and spoons
• Lemon juicer

Method

 

1. Dice the chicken breasts into bite-sized pieces and set aside.
   
2. In a large heavy-bottomed pot, melt the butter over medium heat until it starts to foam and smell nutty.
   
3. Add the diced onion and minced garlic to the pot. Cook, stirring frequently, until the onion is translucent and fragrant—about 5 minutes.
   
4. Introduce the chicken pieces into the pot. Cook, stirring occasionally, until they are just lightly browned and cooked through—about 7 minutes.
   
5. Pour in the chicken broth, then bring the mixture to a gentle simmer. Let the chicken cook through, about 10 minutes, until tender and flavors meld.
   
6. Stir in the heavy cream and a splash of freshly squeezed lemon juice. Mix well, and season with salt, pepper, and a pinch of nutmeg. Bring to a gentle simmer and cook for another 5 minutes until the soup thickens slightly and turns silky.
   
7. Taste the soup and adjust seasoning as needed, adding more salt, pepper, or lemon juice to brighten or balance the flavors.
8. Once the soup is hot, velvety, and fragrant, ladle it into bowls. Serve immediately and enjoy the comforting, bright flavors.