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.
More Healthy Chicken Soup Recipes
- Ginger Lemon Chicken Soup Delicately flavored broth with ginger, bay leaf and garlic. Carrot, celery and onion are brightened with lemon zest. This is a lovely light Spring soup recipe.
- Chicken Fajita Soup, Chicken Fajita Soup is healthy, easy and full of your favorite fajita flavors. A soup recipe that will make you and your weeknight dinner plans very happy.
- Chickpea White Bean Chicken Chili, A lighter version of our favorite beef and bean chili, that doesn’t skimp on heartiness or flavor.
- Southwest Chicken and Bean Soup, One of our go-to easy soup recipes. Easy chicken soup recipe that doesn’t skimp on flavor.
- Chicken Poblano Soup: This chicken poblano soup is bright with lime juice, savory with tender chicken, Southwestern in nature with hominy and lively spices.
Looking for more soup recipes? Take a look at my soup category, you’ll find tons of ideas. Including the most popular soup recipe on my site for Anthony Bourdain’s New Mexico Style Chili.
Creamy Lemon Basil Chicken Soup
Ingredients
- 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
Instructions
- 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.
Nutrition
Creamy Lemon Basil Chicken Soup …It’s what’s for Dinner.
For some reason the South side of town seems to get more snow. But then you seem to get more rain.
Basil lemon chicken soup….. it was our dinner, and it was great. Thanks
Thanks so much for letting me know! So glad you enjoyed it and appreciate the feedback.
Don’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.
Chris, I can eat soup year round. I’ll have to google Tom Kha Soup.
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!
Actually I don’t either Carol. I can eat soup year round. Always good to hear from you.
Even 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. 🙂
Thanks Karen. We’re supposed to get 8 more inches today. C’mon Spring weather. please! 🙂
I 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.
Thanks Susan. Denver isn’t out of the soup yet, it’s snowing as I type. 🙂
The 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. 😉
Somebody in this household has got to keep track of that front yard! 🙂
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 🙂
Thanks for stopping in Amira. Always love new visitors. And then 8 more inches of snow today!
Beautiful photo of Queso! And what lovely soup. I love chicken soup in all forms. And that was sure a perfect day for it!
Thanks Abbe. Queso is a beautiful cat, in a big and ornery sort of way. 🙂
I 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
Thanks for that Pin Roz! Appreciate it. Always good to hear from you. We’re supposed to get 8 more inches of snow today.
This looks like something that you could get a an asian restaurant! Oh but wait! You made it at home!!!
Love it. 🙂
It’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…
We’re getting upsloap snow today, I can’t blame this one on you. 🙂
That Soup looks delicious Lea Ann. I love your spoon too. Hope the weather has improved for you.
Thanks Penny. I collect those hold silver spoons when I can find them.
This 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.
I had a great celebration week Larry. Thanks for the wishes.
Wet snow, yuck. But your soup looks fantastic Lea Ann. I never put my soup pot away regardless of the weather.
Sam
I’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.
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!
Thanks Nazneen. And remember last year? Snow, snow and more snow in May.
Won’t put the soup pot away yet, especially since I have this recipe! Sounds delicious.
Thanks Debra. If you try it, please let me know what you think.
What a nice post, Queso sure looks inquisitive. Love this soup, I love soup anytime of the year.
Thanks Cheri.
I 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!