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Lemon pepper chicken soup 3-min copy

If you’re on the hunt for an easy dinner that is packed with flavor, then I have just the recipe! This zesty Lemon Pepper Chicken Soup keeps all the comforting aspects of the classic dish then kicks things up a notch with delicious notes of citrus. It’s the perfect dish to make on a cold evening or when you’re feeling under the weather. And the whole thing comes together on the stovetop in just about half an hour. Can’t beat that!

Lemon pepper chicken soup 1-min
Lemon pepper chicken soup 2-min

You’ll start out with the classic trio of onion, carrot, and celery. Add in a little minced garlic and some lemon pepper to give the base of this dish a little zing. We used cooked and shredded chicken for this recipe so it’s a great option to use up leftovers or utilize a rotisserie chicken. The chicken is added near the end of cooking so it soaks up flavor, but still maintains a nice texture.

Lemon pepper chicken soup 6-min
Lemon pepper chicken soup 7-min

Serve up a heaping bowl of this soup with some toasted bread or a side salad for a beautiful winter meal. I made it the last time we had a cold going around the house and it sure was comforting. If you’re looking for a new spin on this classic soup, then I highly recommend you give this lemon-y version a try. It’s bound to be love at first sip!

Lemon pepper chicken soup 8-min

Lemon pepper chicken soup 5-min

Serves 6-8

35m prep time

1 cook time

4.3
Rated 4.3 out of 5
Rated by 8 reviewers
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Ingredients
  • 2 tablespoon olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 ½ cups chopped carrots
  • 1 ½ cups chopped celery
  • Salt to taste
  • 2 teaspoon lemon pepper
  • 2 quarts chicken broth
  • ⅔ cup uncooked long grain white rice
  • 1 bay leaf
  • 1 teaspoon oregano
  • 2 cups cooked shredded chicken
  • 2 tablespoons fresh lemon juice
Preparation
  1. In a large pot, heat olive oil and then add onion, carrots, and celery. Cook for 3-4 minutes then add garlic. Season with salt and lemon pepper, and continue cooking until tender.
  2. Add broth, rice, bay leaf, and oregano and stir to combine. Cover and reduce heat to low. Simmer for 15 minutes, then add the shredded chicken and lemon juice.
  3. Cook for an additional 5-8 minutes or until rice is fully cooked.
  4. Remove bay leaf and serve warm. Season with more lemon pepper if desired.

Recipe adapted from Saltandlavender.com