Creamy Lemon Chicken Soup

This creamy lemon chicken soup is going to win your hearts… BIG time! Some magic happens with just a little bit of lemon, a little bit of butter and little bit of cheese and cream. Not to forget tons of spinach.

Make a huge pot and see everyone slurping it down in no time. This one is a soupified version of my very first post on GypsyPlate, Creamy Lemon Chicken…

It’s creamy… it’s buttery… it’s smooth and silky… (These are, by the way, the very first few words I ever wrote on GypsyPlate). This Creamy Lemon Chicken Soup happens when you remember your husband’s words about the sauce of our creamy lemon chicken. He said the sauce is so delish that he can drink it from his wine glass.

Well, how about I give it to you in your soup bowl? I say… I mean why not? Soupifying anything you love is such a fun meal. There is something very cozy and comforting when you have a big bowl that you can slurp away, relishing every single spoonful.

And that’s why I decided to soupify my very first post for my 300^th post on GypsyPlate. And the end result is absolutely fabulous. This soup concoction copies the exact creamy lemony flavor of the original dish.

Check out our collection of favorite Soup Recipes!

Here is ALL you need for Creamy Lemon Chicken Soup

• Chicken – We are using boneless skinless chicken thighs, as they are the most tender and juicy in soups and stews.
• Veggies – Mushrooms, spinach and onion.
• Seasonings – Paprika, salt, pepper, thyme, garlic and lemon.
• Cream
• Chicken broth
• Parmesan cheese
• Butter

How to make Creamy Lemon Chicken Soup

You will find exact amounts in the recipe card, as well as cooking methods for slow cooker and instant pot. We will go through the general stove top method here.

Cut the chicken into bite size pieces and season it with salt, pepper and paprika. Heat butter on medium high heat in a soup pot and sear the chicken all over for 10 minutes. Plate it out and discard the excess juices.

Heat more butter and sauté onion till it’s soft and about to change color. Add in mushrooms and sauté till they are soft. Stir in garlic and sauté for a couple of minutes.

Add in chicken broth along with cream, lemon juice and cook for a minute. Stir in parmesan cheese and thyme.

Time to add chicken back into the soup pot and let it simmer for 20-25 minutes. Add in spinach and simmer till the spinach starts wilting. Taste and adjust the seasonings like salt and lemon juice.

Voila, you are ready for one delicious bowl of creamy lemony chicken soup!

Variations

1. We like to keep it low carb some days, but if you really want to bulk it up more, add in orzo or any other pasta shape. You will love this new innovative chicken noodle soup.
2. Sun dried tomatoes will be great in this soup, making it close to Tuscan creamy chicken soup.
3. Add in other veggies like peas, carrots, green beans or celery for more flavors and veggie power.

What to serve with Creamy Lemon Chicken Soup

Though its a complete meal in itself and you don’t need anything else, some salad like our rainbow pasta salad or Mediterranean pasta are great sides with this soup meal.

Nice crusty warm bread is so, so good to dip into this lemony, creamy soup. Try my easy no-knead bread.

Storage and leftovers

Make a ton of it, as it’s great as leftovers when all the flavors have time to marry each other. You will love it more the next few days.

Refrigerate it in airtight container for 3-4 days. We don’t recommend freezing anything that has cream in it, for best quality and taste.

Try my very own signature creamy lemon chicken soup if you’re hunting new flavors this soup season. I guarantee, it’s going to stay with you a long, long time.

We are so proud to present this 300^th post to you. It only happened because of you, as you keep on coming back to GypsyPlate for all these great new flavors. We absolutely love our work and this encourages us to bring you more and more great food. That’s all for today. See you soon…

Creamy Lemon Chicken Soup, on my Gypsy Plate… enjoy!

Try these other great soup recipes!
Zuppa Toscana
Albondigas Soup
Jambalaya Soup
Grilled Cheese Tomato Soup
Avgolemono Soup
Creamy Tuscan Soup
Egg Roll Soup
Fasolada

Creamy Lemon Chicken Soup

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

This Creamy Lemon Chicken Soup is going to win your hearts… BIG time! And it can made on the stove top or in a slow cooker or instant pot!

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Ingredients

• 6 boneless, skinless chicken thighs
• 4 Tbsp butter, divided
• 1 small onion, chopped
• 3 Tbsp garlic, chopped
• 8oz mushrooms, sliced
• 6 cups chicken broth
• 1 cup heavy cream
• 1.5 lemons, juiced
• 1/2 cup shredded parmesan
• 1 tsp dried thyme
• 8oz fresh spinach
• 1/2 tsp pepper
• 1/2 tsp salt
• 2 tsp paprika

Instructions

Stovetop Method

1. Cut chicken into bite size pieces and season it with salt, pepper and paprika.
2. Heat 1 Tbsp butter in a dutch oven or soup pot over medium high heat. Add chicken and sear for 10 minutes, stirring occasionally. Plate it out. Discard excess fat.
3. Melt in remaining 3 Tbsp butter and sauté onion till it is soft and starts changing color. Add in mushrooms and sauté till soft. Add in garlic and cook for a couple of minutes.
4. Add in chicken broth and cream and cook for a couple of minutes. Add in lemon juice, parmesan cheese, thyme and chicken and simmer uncovered over medium low heat for 20-25 minutes.
5. Add in spinach and cook till it starts wilting. Taste and adjust seasonings like salt and lemon juice. Serve immediately.

Slow Cooker Method

1. Cut chicken into bite size pieces and season it with salt, pepper and paprika.
2. Optional: Heat 1 Tbsp butter in a dutch oven or soup pot over medium high heat. Add chicken and sear for 10 minutes, stirring occasionally. (This step is optional, but adds great flavor)
3. Add all ingredients, except spinach, to slow cooker. Mix well.
4. Cover and cook 4-5 hours on high or 6-7 hours on low.
5. Add in spinach for final 20 minutes of cooking.

Instant Pot Method

1. Cut chicken into bite size pieces and season it with salt, pepper and paprika.
2. Set instant pot to Saute mode. Heat 1 Tbsp butter, then add chicken and sear for 10 minutes, stirring occasionally. Plate it out. Discard excess fat.
3. Melt in remaining 3 Tbsp butter and sauté onion till it is soft and starts changing color. Add in mushrooms and sauté till soft. Add in garlic and cook for a couple of minutes.
4. Add in chicken broth and cream and cook for a couple of minutes. Add in lemon juice, parmesan cheese, thyme and chicken.
5. Seal lid on pressure cooker. On Manual setting, set pressure to high and timer to five minutes. When time is up, perform a quick pressure release and remove lid.
6. Put instant pot back on Saute mode. Stir in spinach and cook till it wilts.
   

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 460Total Fat 34gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 13gCholesterol 212mgSodium 1533mgCarbohydrates 9gFiber 3gSugar 4gProtein 35g

Nutrition information calculated by Nutritionix.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.