Basil Lemon Chicken Soup

Spring chicken soup recipe

Don’t store those soup pots away yet. At least not for us in Colorado. This past Thursday, April 3, we woke up to nine inches of snow here in Highlands Ranch. It really was quite beautiful and full of water. Bob had his work cut out in the shoveling department and luckily I didn’t have any appointments until 9:30, so by the time I pulled out of the driveway, things were just a slushy inconvenience.

cat watching snow

I took this photo of Queso as she monitored the storm from our bedroom window. She had a big job watching the kids walk to the bus and keeping an eye on that robin perched on the roof above. She finds both to be pesky front yard intruders. As I type, the snow has melted and our grass is getting greener by the minute.

This elegant soup is perfect for those days when we long for the warm sun, but Mother Nature has colder ideas in mind. Chunks of chicken breast and slices of mushrooms swim in a broth of half and half that’s been flavored with onion, celery, bay leaves, basil and lots of lemony goodness. The flakes of basil float on top and are accented by the color of chopped red peppers. It’s fresh and savory and perfect for this time of year.

5.0 from 2 reviews
Basil Lemon Chicken Soup
Prep time
Cook time
Total time
A beautiful and elegant Spring soup
Recipe type: Soup
Serves: 10
  • 2 T. olive oil
  • 1 t. garlic, chopped
  • 2 C. onion, chopped
  • 2 C. celery, chopped
  • 2 bay leaves
  • 2 T. dried basil
  • ½ C. fresh lemon juice
  • 2 T. Worcestershire sauce
  • 8 C. chicken broth
  • 1 red bell pepper, chopped
  • 1 pint container button mushrooms, sliced
  • 3 boneless skinless chicken breasts, cut in bite sized pieces
  • 3 T. butter
  • 3 T. flour
  • 2 C. half and half
  • salt and pepper to taste
  1. In a Dutch oven, heat oil over medium heat. Add onion and cook until tender, about 10 minutes, stirring frequently. Add celery and cook for about five more minutes and then add garlic, stirring until fragrant. Add chicken broth, bay leaves, basil, lemon juice and Worcestershire. Bring to a simmer and cook for 30 minutes. Add bell pepper, mushrooms and chicken. Cover and simmer for 30 minutes.
  2. In a small saucepan, melt butter over medium-low heat. Add flour and cook, stirring constantly for 3 - 4 minutes. Add ¾ cup of the hot soup mixture and whisk constantly to avoid lumps. Add this to the soup and stir until well blended. Stir in half and half and season with salt and pepper. Heat thoroughly but do not bring to a boil.
  3. Serve immediately.

Basil Lemon Chicken Soup…It’s what’s for Dinner.

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  1. says

    Wow! You got a whole lot more than we did up here. We got about 4″, not too bad, but a bit slushy and messy. We can have soup until May here in Colorado! This one looks particularly delicious! Thinking about the lemony taste is making my mouth water!
    Coffee and Crumpets recently posted…Apple and Rhubarb CrumbleMy Profile

  2. says

    This is such a lovely soup, me and hubby like the creamy chicken soup so much. Now about Colorado , it is really crazy … do you have an idea how much the temp is gonna be today!!!! Yesterday it was very hot too. One day it snows the next it is summer:). One day my oldest came from school saying mom we had the four seasons in one day :)
    Amira recently posted…Palestinian MusakhanMy Profile

  3. says

    Love the photo of Queso. Adorable name too. We didn’t get as much snow but I always like a little powder that turns into a slushy inconvenience instead of the heavy 10 foot snow fall. There is something delicious about the sound of a basil lemon chicken soup that calls my name anytime.
    Ansh recently posted…Cosmopolitan – Ina FridaysMy Profile

  4. says

    I never put my soup pot away. I love soup. Most of the time it doesn’t blow a hole in my calorie count. It makes leftovers to take to work for lunch. And the variations are endless. This one is light enough that it’s good for anytime of the year. Yum!

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