You’ll love the creamy fresh flavor of this delicious Lemon Basil Chicken Soup. 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.
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. 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.
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.
All of which she finds to be pesky 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.
Tip: This is a great recipe to practice your knife skills. Cut the onion, celery and red bell pepper in “small dice” cubes. A small dice is a 1/4 inch cube. It’s easy to achieve once you first cut the vegetables into batons. Then cut them down into squares. Uniform cuts will improve texture and insure uniform cooking.
If you don’t have a good chef’s knife, and you’re serious about cooking. I’d highly recommend looking into that purchase. Pick one that feels good in weight and fits your hand well. I own a Shun, a Japanese knife that’s lighter for lighter jobs, and a Wusthof, a German knife that’s heavier. The Wusthof was recommended by my Cooking School. I find them both equally useful. I’ve included affiliate links to help in your research.
Recipe for Creamy Lemon Basil Chicken Soup
I hope you give this lemon basil chicken soup recipe a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the soup.
And if you have a creamy chicken soup recipe that you love, please let me know, I’d love to give it a try.
Looking for more soup recipes? Take a look at my soup category, you’ll find tons of ideas.
- 2 Tablespoons olive oil
- 1 teaspoon garlic chopped
- 2 Cups onion chopped
- 2 Cups celery chopped
- 2 bay leaves
- 2 Tablespoons dried basil
- 1/2 Cup fresh lemon juice
- 2 Tablespoons Worcestershire sauce
- 7 Cups chicken broth
- 1 red bell pepper chopped
- 1 pint container button mushrooms sliced
- 3 boneless skinless chicken breasts cut into bite sized pieces
- 3 Tablespoons unsalted butter
- 3 Tablespoons flour
- 2 Cups half and half
- salt and pepper to taste
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.
- In a small saucepan, melt butter over medium-low heat. Add flour and cook, stirring constantly for 3 – 4 minutes. Add 3/4 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.
- Serve immediately.
Looking for more light Chicken Soups? Take a look at this version minus the half and half:
Lemon Ginger Chicken Soup
Creamy Lemon Basil Chicken Soup …It’s what’s for Dinner.
Vickie says
April 6, 2014 at 3:05 pmI was just thinking the same thing about this darned “spring weather” and made a big pot of soup yesterday. I wish I’d seen this first. You know I’m a fan of lemon anything. 🙂 Beautiful shot of Queso!
cheri says
April 6, 2014 at 3:16 pmWhat a nice post, Queso sure looks inquisitive. Love this soup, I love soup anytime of the year.
Lea Ann Brown says
April 13, 2014 at 8:57 amThanks Cheri.
Debra says
April 6, 2014 at 8:04 pmWon’t put the soup pot away yet, especially since I have this recipe! Sounds delicious.
Lea Ann Brown says
April 13, 2014 at 8:57 amThanks Debra. If you try it, please let me know what you think.
Coffee and Crumpets says
April 6, 2014 at 8:20 pmWow! 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!
Lea Ann Brown says
April 13, 2014 at 8:57 amThanks Nazneen. And remember last year? Snow, snow and more snow in May.
Sam @ My Carolina Kitchen says
April 7, 2014 at 4:28 amWet snow, yuck. But your soup looks fantastic Lea Ann. I never put my soup pot away regardless of the weather.
Sam
Lea Ann Brown says
April 13, 2014 at 8:58 amI’m a year round soup lover too Sam. And actually as much as we complain, we love our wet snows. We’re getting another 8 inches today.
Larry says
April 7, 2014 at 5:58 amThis soup sounds delicious Lea Ann and I’ll bet the snow was really pretty sticking to everything. Here’s wishing you a belated happy birthday and I hope you had a fine one.
Lea Ann Brown says
April 13, 2014 at 8:59 amI had a great celebration week Larry. Thanks for the wishes.
Penny says
April 7, 2014 at 11:47 amThat Soup looks delicious Lea Ann. I love your spoon too. Hope the weather has improved for you.
Lea Ann Brown says
April 13, 2014 at 8:56 amThanks Penny. I collect those hold silver spoons when I can find them.
Rocky Mountain Woman says
April 7, 2014 at 3:23 pmIt’s so pretty! We had a bunch of snow on Sunday, but it’s 60 today and sunny! Spring in the mountains, it’s certainly interesting…
Lea Ann Brown says
April 13, 2014 at 8:56 amWe’re getting upsloap snow today, I can’t blame this one on you. 🙂
Heather says
April 8, 2014 at 8:25 amThis looks like something that you could get a an asian restaurant! Oh but wait! You made it at home!!!
Lea Ann Brown says
April 13, 2014 at 8:55 amLove it. 🙂
Roz says
April 8, 2014 at 4:13 pmI know that I’m not ready to give up soup yet, Lea Ann . . . still pretty chilly here in the northern part of the state…..unlike Charleston where it was 85 over the weekend when I was there. This sounds like such a lovely, light and flavorful soup, perfect for spring! Pinning and saving!
Thanks for sharing,
Roz
Lea Ann Brown says
April 13, 2014 at 8:55 amThanks for that Pin Roz! Appreciate it. Always good to hear from you. We’re supposed to get 8 more inches of snow today.
Abbe@This is How I Cook says
April 8, 2014 at 8:00 pmBeautiful photo of Queso! And what lovely soup. I love chicken soup in all forms. And that was sure a perfect day for it!
Lea Ann Brown says
April 13, 2014 at 8:54 amThanks Abbe. Queso is a beautiful cat, in a big and ornery sort of way. 🙂
Amira says
April 9, 2014 at 10:32 amThis 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 🙂
Lea Ann Brown says
April 13, 2014 at 8:54 amThanks for stopping in Amira. Always love new visitors. And then 8 more inches of snow today!
John@Kitchen Riffs says
April 9, 2014 at 12:59 pmThe weather has been thwarting us too — we crave salads, but nice soups like this are more appropriate! Good dish. Love the picture of your kitty! Ours monitors everything too. Well, at least until she decides a nap is more important. 😉
Lea Ann Brown says
April 13, 2014 at 8:52 amSomebody in this household has got to keep track of that front yard! 🙂
Susan says
April 10, 2014 at 7:46 amI was hoping our soup days were over but we’re supposed to chill down again next week. This one sounds light with the lemon and basil and would be perfect for spring.
Lea Ann Brown says
April 13, 2014 at 8:52 amThanks Susan. Denver isn’t out of the soup yet, it’s snowing as I type. 🙂
Karen (Back Road Journal) says
April 10, 2014 at 1:35 pmEven though our snow has all melted except in a few spots, the soup pots won’t get put away as it is still in the thirties at night. Your lemon chicken soup is perfect for this time of the year. 🙂
Lea Ann Brown says
April 13, 2014 at 8:51 amThanks Karen. We’re supposed to get 8 more inches today. C’mon Spring weather. please! 🙂
Carol at Wild Goose Tea says
April 11, 2014 at 1:54 pmI 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!
Lea Ann Brown says
April 13, 2014 at 8:50 amActually I don’t either Carol. I can eat soup year round. Always good to hear from you.
Chris says
April 11, 2014 at 3:12 pmDon’t feel bad. It’s going to be in the 80’s tomorrow and we did soup last night 🙂
This looks great, reminds me a little of Tom Kha soup too.
Lea Ann Brown says
April 13, 2014 at 8:49 amChris, I can eat soup year round. I’ll have to google Tom Kha Soup.
klauth says
April 12, 2014 at 11:18 amBasil lemon chicken soup….. it was our dinner, and it was great. Thanks
Lea Ann Brown says
April 13, 2014 at 8:49 amThanks so much for letting me know! So glad you enjoyed it and appreciate the feedback.
Lea Ann Brown says
April 13, 2014 at 8:53 amFor some reason the South side of town seems to get more snow. But then you seem to get more rain.