lemon herb chicken broth


  • 2 whole chicken breasts skin on
  • 4 tablespoons olive oil
  • Salt and pepper to taste
  • 3 celery stocks largely chopped
  • 2 large carrots largely chopped
  • 2 large onions unpeeled, halved
  • 2 whole garlic heads halved (skin on)
  • 1 lemon halved
  • 10 sprigs parsley
  • 10 sprigs dill

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Monday nights are soup nights for us especially in the winter! This classic chicken soup has a couple of surprises that completely reinvent this recipe, the flavors are brightened up with ingredients like lemon and dill, its just one of my favs! No matter what your recipe is try this one...its worth the change!


In a large pot heat the olive oil on medium high. Season the chicken breasts with salt and pepper, sear on both sides until golden brown. Remove from the pot and reserve. Add some extra olive oil into the pot, place the celery, carrots, onions, garlic and lemon into the pot. Add the chicken back into the pot. Place in the dill and parsley. Cover all the ingredients with water and simmer for 2 hours.

Remove the chicken from the pot shred with 2 forks. Strain the rest of the ingredients and only keep the liquid. This chicken stock can either be refrigerated for up to 1 week or frozen for up to 3 months.

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