Lemon Cream Of Chicken Soup Recipe

Name: Lemon Cream Of Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces, weight Boneless, Skinless Chicken Breasts, Cubed; 1 teaspoon Onion Salt; 1-1/2 teaspoon Black Pepper; 2 whole Lemon (washed, Zest And Juice) Divided Use; 4 cups Low Sodium Chicken Stock; 1/2 cups Light Cream; 1 cup 1% Milk; 2 dashes Nutmeg; 1 Tablespoon Cornstarch; 1-1/4 teaspoon Fresh Chopped Parsley; 1/4 cups Feta Cheese Crumbles, For Garnish

Servings: persons

6 ounces, weight Boneless, Skinless Chicken Breasts, Cubed
1 teaspoon Onion Salt
1-1/2 teaspoon Black Pepper
2 whole Lemon (washed, Zest And Juice) Divided Use
4 cups Low Sodium Chicken Stock
1/2 cups Light Cream
1 cup 1% Milk
2 dashes Nutmeg
1 Tablespoon Cornstarch
1-1/4 teaspoon Fresh Chopped Parsley
1/4 cups Feta Cheese Crumbles, For Garnish

1
Preheat oven to 400 F.
2
Put the chicken cubes into a bowl. Add onion salt, black pepper, and the zest and juice from one of the lemons. Stir to combine. Into a non-stick or greased baking dish/sheet pan layer the seasoned chicken cubes. Place in the oven for 25-30 minutes. Remove dish from oven and set aside.
3
In a Dutch oven or similar pot with a lid over low heat, warm the stock, cream and milk. Stir to mix, then add baked chicken cubes and the juice of the second lemon (reserve zest for garnish). Stir and place lid on pot. Cook on medium/low heat 18 minutes then add a dash of nutmeg and stir. Ladle out 2 tablespoons of the creamy broth and place into a small bowl with the cornstarch. Stir well then add that back into the soup. Also add the chopped fresh parsley and stir well. Replace lid and cook for an additional 7 minutes, until thickened. The soup will be creamy and fragrant!
4
Serve in individual bowls. Add some feta cheese crumbles and lemon zest and enjoy!

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces, weight Boneless, Skinless Chicken Breasts, Cubed, 1 teaspoon Onion Salt, 1-1/2 teaspoon Black Pepper, 2 whole Lemon (washed, Zest And Juice) Divided Use, and more.

Yes, Lemon Cream Of Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Cream Of Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions