Description
Enjoy a rich and vibrant Creamy Greek Lemon Chicken Soup featuring tender chicken, fresh herbs, and a smooth plant-based creamy twist that balances the tang of lemon with silky texture and traditional Mediterranean flavors. This comforting and nourishing soup warms the soul and delights the palate with every spoonful.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breast or thighs
Vegetables & Herbs
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
Liquids & Broth
- 6 cups vegetable broth
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 2 tablespoons extra virgin olive oil
- 1/2 cup plant-based cream (such as cashew cream or coconut cream)
Others
- 1 teaspoon natural gelling agent
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Chicken and Vegetables: Chop onions, carrots, and celery into small, uniform pieces for even cooking. In a large pot, heat extra virgin olive oil over medium heat, then sauté the onions and garlic until fragrant and translucent. Add the carrots and celery and cook, stirring occasionally, until the vegetables are tender. Meanwhile, cook the chicken breasts or thighs in the pot or sear separately until fully cooked, then shred or dice the meat.
- Build the Broth: Pour the vegetable broth into the pot and bring to a gentle simmer. Add the shredded chicken back into the pot along with fresh dill and parsley. Allow the soup to simmer for about 15 minutes so the flavors meld and the vegetables soften.
- Add the Lemon and Plant-Based Creamy Touch: Gradually whisk in the fresh lemon juice to brighten the soup. Next, incorporate the plant-based cream and a small amount of natural gelling agent to achieve a silky texture. Stir gently but thoroughly to combine without breaking the soup’s creamy consistency.
- Season and Finish: Season the soup with salt and freshly ground black pepper to taste, adjusting the balance of flavors as needed. Simmer for another five minutes on low heat, allowing lemon and herb flavors to fully integrate before serving.
Notes
- Use fresh lemons for the brightest and most authentic lemon flavor.
- Cook chicken just until done to keep it tender and moist.
- Simmer the soup gently to allow flavors to develop fully.
- Add fresh herbs toward the end of cooking to preserve their color and aroma.
- Introduce plant-based cream slowly to control the soup’s thickness.
- Variations include adding zucchini or spinach, cooked grains like rice or quinoa, or a pinch of red pepper flakes for heat.
- Substitute chicken with chickpeas or white beans for a vegetarian version.
- Store leftovers in an airtight container in the refrigerator up to four days or freeze for up to two months.
- Reheat gently over low heat to maintain texture and brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Greek lemon chicken soup, creamy lemon soup, plant-based creamy soup, Mediterranean soup, chicken soup with herbs, lemon chicken broth
