Easy Chicken Soup Recipe with Lemon and Pepper
Just in time for the cold and flu season. This Easy Chicken Soup Recipe is bursting with flavor! Meyer lemons and fresh cracked pepper give this healthy chicken noodle soup a unique twist. You will be energized after one bite of this Meyer Lemon and Pepper Chicken Soup!
This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!
Homemade Chicken Soup
I love a comforting bowl of chicken noodle soup on a chilly winter day. Especially if I’m feeling under the weather.
This Lemon Pepper Chicken Soup is bright and peppy. It will wake up your taste buds, that’s for sure.
I used Meyer Lemons for a mild citrus flavor and Fresh Cracked Pepper for some heat.
Begin this Easy Chicken Soup Recipe with pepper crusted chicken breast.
Add the fresh citrus and the usual chicken soup ingredients. That’s it. Heat until the carrots are cooked through then enjoy a bowl full!
Seriously. This is a bowl of pure sunshine on a dreary winter day.
I made this fancied up chicken soup then used star pasta! hehe
Use whatever pasta you prefer. I cook my pasta separately so the leftovers don’t turn into a soggy mess.
Don’t forget the crackers!
Easy Chicken Soup Recipe with Lemon and Pepper
Just in time for the cold and flu season. This Easy Chicken Soup Recipe is bursting with flavor! Meyer lemons and fresh cracked pepper give this healthy chicken noodle soup a unique twist. You will be energized after one bite of this Meyer Lemon and Pepper Chicken Soup!
Ingredients
- 1-1½ lbs Chicken Breast
- 4 Tablespoons Olive Oil - divided
- Fresh Cracked Pepper
- 3 Large Carrots - peeled and sliced
- 2 Large Celery Stalks - sliced
- 1/2 Cup Chopped White Onion
- 32 ounces Low Sodium Chicken Stock
- Zest of 4 Meyer Lemons
- Juice of 4 Meyer Lemons *, 2/3 cup
- 1/4 teaspoon Dried Thyme
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Fresh Cracked Pepper
- Salt - to taste
- Pasta of Choice - prepared according to package
Instructions
- Pat dry chicken breast with paper towel. Coat with a generous layer of fresh cracked pepper.
- Heat 2 tablespoons olive oil in skillet over medium heat.
- Fully cook chicken breast then set aside.
- Over medium heat in 3.5 quart pot; saute carrots, celery and onions in 2 tablespoons olive oil for about 5 minutes.
- Add chicken stock, lemon zest, lemon juice, thyme and garlic powder.
- Lightly boil for 20-25 minutes or until carrots are cooked through.
- Shred chicken breast and add to soup pot.
- Add 1 teaspoon fresh cracked pepper and salt to taste.
- Serve soup over pasta.
Notes
*If using regular lemons, decrease amount due to acidity
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 385Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 96mgSodium 582mgCarbohydrates 28gFiber 5gSugar 10gProtein 40g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
38
What a delicious soup and I bet it’s extra tasty with lemon pepper in it.
Love that pepper mill! I actually just saw it reviewed on ATK the other day! And this soup looks fabulous! So comforting.
Soup looks amazing!! I need those grinders in my life… how beautiful that would be in my kitchen… and they would actually work! Adding to Christmas wish list.. 🙂
I love your photos, they make me soooo hungry! Just beautiful
Just bought my first batch of meyer lemons for the season, I think I know what I need to make!
Could you do this in a crockpot instead? Would it end up tasting the same?
Yes. I’m sure this will be great as a crockpot meal!
I have 5 Meyer lemons, woot, and I’m glad to see that you cook the pasta separately to avoid that stew like soup. It’s what I do with any starch to be served with soup.
Nothing worse than soggy, falling apart noodles! Glad you agree 🙂
I can’t get Meyer lemons…how much zest & juice should I use with regular lemons?
You should be able to sub in regular lemons. Meyer lemons are a bit milder, so you can decrease the juice/zest a little bit if you prefer. Enjoy!
How many servings is this?
This will easily serve 6. The 3.5 quart pot will be about half full with soup. Enjoy!
Do you have calorie count and other nutrition facts for this recipe? I made tonight. I used too much zest so very bitter. Put some bar b que hot sauce in it and it was pretty good. Almost a chinese hot and sour soup.
I love your save! That sounds tasty. I do not have nutrition info. There are separate sites that will calculate for you, like my fitness pal. Come the new year I will be adding nutrition info 🙂
How many does this recipe feed?
This will easily feed 4-6…depending how hungry everyone is 😀
Absolutely amazing soup. The only thing I added was the juice of four lemons. That really took it over the top!
I love this recipe thank you so much! I have made it so many times & was a great soup to eat recovering from surgery with! 🙂 I just made it again yesterday. my husband loves it too.