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Lemon Chicken Soup


Wonderful soup--recipe from my Mom

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  • 4 lb chicken brests skinned with bone or a whole chicken
  • 4 celery ribs
  • 1 small onion--cut in half
  • 1 T salt
  • 1 1/2 C diced carrots-more if desired
  • 1 1/2 C diced celery-more if desired
  • 16 ounces fresh mushrooms, sliced thinly
  • 1 -2 lemons, sliced as thin as possible
  • 1 (16 ounce) fresh spinach, shredded and stems removed
  • 1/2 C raw white rice (never use minute rice)
  • 1 large can chicken broth if needed
  • Water



Step 1

Place chicken pieces in LARGE stock pot; add water to more than cover. Add celery ribs, onion and salt. Bring to a boil and simmer until chicken is tender. Remove chicken from bones and cut into small pieces and strain broth. Bring to a slow boil over medium heat and add carrots, celery and mushrooms. Cut ends off lemon and slice as thin as possible; add to broth. Add the fresh spinach and simmer about 1 1/2 hours. The last 1/2 hour add the rice and return chicken to the broth also. Salt to taste. May add chicken broth if needed.


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