Rotisserie Chicken Lemon Soup Recipe

This Rotisserie Chicken Lemon Soup is simply delicious; it’s the perfect blend of warmth, comfort, and zest, not to mention is so easy to make! It’s a robust soup that gives you a hint of the bright, citrus flavors of spring. As we look forward to the warmer days in New York, the chilly, rainy weather lately has made this soup an especially welcoming and comforting meal.

How to Make Rotisserie Chicken Lemon Soup

You will need the following Ingredients:

Rotisserie Chicken – this is a perfect way to use any leftover rotisserie chicken you may have in the fridge. It is a great shortcut, however if you don’t have rotisserie chicken, you can still make this soup. Simply cook chicken breast a pot with olive oil until browned on both sides, about 4-5 minutes per side or until cooked through. Cut into cubes and add it to the soup as directed.

Pearl Barley – is barley that has had the bran partially removed, resulting in a quicker cooking time. It is a hearty grain that is great in risottos and soups.  

Carrots, Celery, and Spinach – these veggies add texture and flavor to the soup. Not only are they flavorful they add nutrition to the soup too.

Freshly Squeezed Lemon Juice – lemon juice makes this chicken lemon soup taste so refreshing and comforting at the same time.

Ingredients:

• 2 cups cubed or shredded cooked chicken breast
• 1/4 cup olive oil
• 1 small white onion, diced
• 2 carrots, peeled and diced
• 1 cup fresh spinach roughly chopped
• 2 celery stalks, diced
• 3 cloves of garlic, minced
• 4 cups chicken broth
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon Italian seasoning
• 1/3 cup cooked pearl barley
• 1/4 teaspoon paprika
• Salt and pepper to taste
• Grated parmesan cheese for garnish (optional)
• Fresh dill for garnish (optional)

Instructions:

1. Cook the pearl parley according to package instructions.
2. If using rotisserie chicken cut the meat into small cubes or shred and set aside.
3. In a large pot, heat the olive oil over medium-high heat. Add the diced carrots and celery. Cook until the vegetables are tender, about 4 minutes.
4. Add the diced onions and cook for another 2 minutes.
5. Add the minced garlic and cook for an additional minute.
6. Pour in the chicken broth and add the Italian seasoning and paprika. Bring the soup to a boil, then reduce the heat and simmer for 5 minutes.
7. Stir in the lemon juice and season the soup with salt and pepper to taste. Add the chicken, barley and spinach to the soup. Cook an additional 5 minutes.
8. Remove from heat and serve hot in bowls.
9. Garnish each bowl of soup with fresh dill and parmesan cheese. (optional)

Tips:

Here are a few tips to make your lemon chicken soup even more delicious:

• For extra flavor, you can add a splash of white wine to the pot when sautéing the vegetables.
• If you prefer a thicker soup, you can add a tablespoon of flour to the pot after cooking the vegetables and before adding the chicken broth.
• Add more veggies such as peas or corn.
• Use a lighter pasta such as orzo or eliminate the starch altogether for a lighter soup.

Storage and Reheating

If you have any leftover soup, after it has cooled, store it in an air-tight container in the refrigerator. As a safe rule of thumb, use it within 3 days. However, if you were using rotisserie chicken, that you had in the fridge for two or three days, we recommend that you eat the soup within a day.

Lemon chicken soup with barley tends to thicken as it cools or is refrigerated. To restore it to the desired consistency, consider adding a bit of water or broth during reheating.

Try our Rotisserie Chicken Tortilla Soup Recipe, it’s tasty and easy to make.

Continue to Content

Yield: 4 Servings

Lemon Chicken Soup Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

This Rotisserie Chicken Lemon Soup is simply delicious; it's the perfect blend of warmth, comfort, and zest, not to mention is so easy to make! It's a robust soup that gives you a hint of the bright, citrus flavors of spring. 

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Ingredients

• 2 cups cubed or shredded cooked chicken breast
• ¼ cup olive oil
• 1 small white onion, diced
• 2 carrots, peeled and diced
• 1 cup fresh spinach roughly chopped
• 2 celery stalks, diced
• 3 cloves of garlic, minced
• 4 cups chicken broth
• ¼ cup freshly squeezed lemon juice
• 1 teaspoon Italian seasoning
• ⅓ cup cooked pearl barley
• ¼ teaspoon paprika
• Salt and pepper to taste
• Grated parmesan cheese for garnish (optional)
• Fresh dill for garnish (optional)

Instructions

1. Cook the pearl parley according to package instructions.
2. If using rotisserie chicken cut the meat into small cubes or shred and set aside.
3. In a large pot, heat the olive oil over medium-high heat. Add the diced carrots and celery. Cook until the vegetables are tender, about 4 minutes.
4. Add the diced onions and cook for another 2 minutes.
5. Add the minced garlic and cook for an additional minute.
6. Pour in the chicken broth and add the Italian seasoning and paprika. Bring the soup to a boil, then reduce the heat and simmer for 5 minutes.
7. Stir in the lemon juice and season the soup with salt and pepper to taste. Add the chicken, barley and spinach to the soup. Cook an additional 5 minutes.
8. Remove from heat and serve hot in bowls.
9. Garnish each bowl of soup with fresh dill and parmesan cheese. (optional)

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 300Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 66mgSodium: 1117mgCarbohydrates: 12gFiber: 3gSugar: 3gProtein: 25g

Calories are estimated and may vary.

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