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Lemon Chicken Soup with Mushrooms
and vegetable sticks / herb vinaigrette

Active: 30 min Total: 30 min

Lemon juice stirred in at the end of cooking gives this simple soup a bright, fresh flavor.

Tags

Ingredients

Servings:
4
Metric
Herb Vinaigrette:
  • Vinegar, white wine - 1 1/2 Tbsp
  • Mustard - 1 Tbsp
  • Dill, dried (opt) - 1/2 tsp
  • Honey - 1/2 tsp
  • Oil, olive - 3 Tbsp
  • Cilantro leaves - 1 Tbsp
  • Garlic - 1 clove
Lemon Chicken Soup with Mushrooms:
  • Onions, medium - 1/2, diced
  • Rotisserie chicken - 1/2, meat shredded
  • Mushrooms, any button - 8 oz, chopped (look for pre-chopped)
  • Zucchini - 10 oz, cubed
  • Oil, olive - 1 Tbsp
  • Thyme, dried - 1/2 tsp
  • Stock, any type - 3 1/2 cups
  • Bay leaves - 2
  • Lemon juice - 1 Tbsp
Vegetable Sticks and Herb Vinaigrette:
  • Cucumbers - 8 oz, sticks for dipping
  • Carrots, baby - 8 oz
  • Herb Vinaigrette (ingredients listed separately) - 1/2 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Onions - Chop onions. (Can be done up to 5 days ahead)
  2. Make herb vinaigrette - Skip if vinaigrette was made ahead for Tuesday. Combine vinegar, mustard, dried dill, and honey. Add olive oil (portion for vinaigrette) while whisking. Add cilantro and garlic cloves and blend with an immersion blender. (If you prefer to make the vinaigrette by hand, you can finely chop cilantro and garlic and whisk them in.) (Can be done up to 4 days ahead)
  3. Rotisserie chicken - Skip if meat was shredded ahead for Tuesday. Take meat off the bone and shred with a knife. (Can be done up to 3 days ahead)
  4. Mushrooms (if not pre-chopped) / Zucchini - Prep as directed and combine. (Can be done up to 2 days ahead)
  5. Cucumbers - Slice cucumbers into sticks for dipping. (Can be done 1 day ahead)

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Make

  1. Heat a Dutch oven over medium heat. Add olive oil (portion for the soup) and then onions, mushrooms, and zucchini. Saute until tender, 3 to 4 minutes.
  2. Add thyme and saute for 1 minute more.
  3. Add stock and bay leaves. Bring to a simmer. Simmer for 5 minutes.
  4. Turn off heat under soup and stir in chicken and lemon juice. Season with some salt.
  5. Serve soup with cucumbers and carrots on the side for dipping in vinaigrette. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (55)
Gluten-free (2)
Paleo (9)
Vegetarian (16)

39 reviews

The flavors in this soup are awesome. The only problem is the Orzo soaks up the broth insanely. Due to that and the price difference, I think I'll try it with pearl couscous next time. It freezes well, though when is reheats it's more of a risotto feel, but still tasty and nourishing.

By: Davia
Posted: Dec 10, 2019
Diet: Original
0 Helpful

Easy, good. Used rotisserie, nice alternate version of chicken soup. Made whole30- compliant & packed for lunches. The user recommending red pepper flakes is good idea.

By: Jessie
Posted: Feb 05, 2019
Diet: Paleo
0 Helpful

Just made the soup since we had a salad kit on hand to pair with it. Definitely needed extra broth! We added extra onion and thyme, plus some lemon zest. Really savory and delicious!

By: Kelley
Posted: Jan 29, 2019
Diet: Original
0 Helpful

Kids loved it, we loved it, it’s all great. I used bone broth (aka fancy stock) and I didn’t have any left to take to work the next day.

By: Betsy
Posted: Jan 10, 2019
Diet: Original
0 Helpful

Definitely double the broth! Excellent and simple.

By: Caroline
Posted: Oct 18, 2018
Diet: Original
0 Helpful

So easy, esp since I already had a shredded rotisserie chicken in the freezer. Made it for my in-laws after a long international flight to help nourish and hydrate them.

By: Felice
Posted: Jun 30, 2018
Diet: Original
0 Helpful