Make a huge pot and see everyone slurping it down in no time. This one is a soupified version of my very first post on GypsyPlate, Creamy Lemon Chicken… It’s creamy… it’s buttery… it’s smooth and silky… (These are, by the way, the very first few words I ever wrote on GypsyPlate). This Creamy Lemon Chicken Soup happens when you remember your husband’s words about the sauce of our creamy lemon chicken. He said the sauce is so delish that he can drink it from his wine glass. Well, how about I give it to you in your soup bowl? I say… I mean why not? Soupifying anything you love is such a fun meal. There is something very cozy and comforting when you have a big bowl that you can slurp away, relishing every single spoonful. And that’s why I decided to soupify my very first post for my 300th post on GypsyPlate. And the end result is absolutely fabulous. This soup concoction copies the exact creamy lemony flavor of the original dish. Check out our collection of favorite Soup Recipes!
Here is ALL you need for Creamy Lemon Chicken Soup
Chicken – We are using boneless skinless chicken thighs, as they are the most tender and juicy in soups and stews. Veggies – Mushrooms, spinach and onion. Seasonings – Paprika, salt, pepper, thyme, garlic and lemon. Cream Chicken broth Parmesan cheese Butter
How to make Creamy Lemon Chicken Soup
You will find exact amounts in the recipe card, as well as cooking methods for slow cooker and instant pot. We will go through the general stove top method here. Cut the chicken into bite size pieces and season it with salt, pepper and paprika. Heat butter on medium high heat in a soup pot and sear the chicken all over for 10 minutes. Plate it out and discard the excess juices. Heat more butter and sauté onion till it’s soft and about to change color. Add in mushrooms and sauté till they are soft. Stir in garlic and sauté for a couple of minutes. Add in chicken broth along with cream, lemon juice and cook for a minute. Stir in parmesan cheese and thyme. Time to add chicken back into the soup pot and let it simmer for 20-25 minutes. Add in spinach and simmer till the spinach starts wilting. Taste and adjust the seasonings like salt and lemon juice. Voila, you are ready for one delicious bowl of creamy lemony chicken soup!
Variations
What to serve with Creamy Lemon Chicken Soup
Though its a complete meal in itself and you don’t need anything else, some salad like our rainbow pasta salad or Mediterranean pasta are great sides with this soup meal. Nice crusty warm bread is so, so good to dip into this lemony, creamy soup. Try my easy no-knead bread.
Storage and leftovers
Make a ton of it, as it’s great as leftovers when all the flavors have time to marry each other. You will love it more the next few days. Refrigerate it in airtight container for 3-4 days. We don’t recommend freezing anything that has cream in it, for best quality and taste. Try my very own signature creamy lemon chicken soup if you’re hunting new flavors this soup season. I guarantee, it’s going to stay with you a long, long time. We are so proud to present this 300th post to you. It only happened because of you, as you keep on coming back to GypsyPlate for all these great new flavors. We absolutely love our work and this encourages us to bring you more and more great food. That’s all for today. See you soon…
Creamy Lemon Chicken Soup, on my Gypsy Plate… enjoy!
Try these other great soup recipes!Zuppa ToscanaAlbondigas SoupJambalaya SoupGrilled Cheese Tomato SoupAvgolemono SoupCreamy Tuscan SoupEgg Roll SoupFasolada
