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Creamy Lemon Chicken Soup

This velvety chicken soup combines tender diced chicken breasts simmered in fragrant broth, enriched with heavy cream and brightened with fresh lemon juice. The final dish has a smooth, creamy texture with a lively citrus kick, finished with a hint of nutmeg for warmth. It’s a quick, comforting bowl perfect for chilly days or when you need a cozy, nourishing meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 2 large chicken breasts diced
  • 4 cups chicken broth
  • 0.5 cup heavy cream
  • 1 tablespoon lemon juice freshly squeezed, adjust to taste
  • 1/4 teaspoon nutmeg a pinch
  • to taste salt and pepper season gradually and taste

Equipment

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

Method
 

  1. Melt the butter in a large heavy-bottomed pot over medium heat until it starts to sizzle gently. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 5 minutes.
  2. Add the diced chicken breasts to the pot, stirring occasionally. Cook until the chicken is lightly browned on all sides, about 7 minutes, filling the kitchen with a savory aroma.
  3. Pour in the chicken broth, bringing the mixture to a gentle simmer. Reduce the heat slightly and let the chicken cook through, about 10 minutes, until no pink remains in the center.
  4. Add the heavy cream to the pot, stirring smoothly to combine it with the broth and chicken. Let the soup warm through for a couple of minutes, watching for a gentle bubbling.
  5. Stir in the freshly squeezed lemon juice, tasting and adjusting to brighten the soup. Sprinkle in a pinch of nutmeg and season with salt and pepper, stirring well to distribute the flavors evenly.
  6. Let the soup simmer gently for another 5 minutes, allowing the flavors to meld and the soup to thicken slightly. The mixture should coat the back of a spoon and smell inviting.
  7. Taste the soup, adding more lemon juice or seasoning if needed, and ensure the chicken is cooked through with no pink in the center.
  8. Once ready, ladle the warm, velvety soup into bowls. Garnish with a sprinkle of fresh herbs or a drizzle of cream if desired.

Notes

For a dairy-free version, substitute coconut cream for heavy cream. Adjust lemon to taste, adding more for extra brightness. Keep the heat gentle to prevent curdling of the cream.