Ready in less than 30 min and delicious
This quick and easy lemon chicken soup is full of delicious ingredients to support your little ones immune system. Chicken soup is such a comforting meal and growing up, my mom used to cook this for our family on cold winter days. Even that the original mm’s recipe is great, I have changed it a bit so it is faster, easier and healthier for us. Let’s get into cooking and I promise that you have dinner in less than 30 min.
What you will need
- Chicken legs. I prefer to get chicken cuts which are juicier like thighs or legs. In addition. I like to get the bone in and skin on cuts as I feel like the final soup is tastier. However, feel free to use any chicken cuts that you prefer, boneless, skinless thighs or breast will be just fine.
- Soup veggies. I used the trifecta of vegetables for soup: aromatic onions, vibrant carrots and hearty potatoes. Pretty much the most of my soups start with those three vegetables. Simple, yet delicious!
- Spices. I love adding spices on my food. It makes it more special and definitely more tasty. A good spice mix can trifecta push your dish to the next level and be a game changer for your little ones’ appetite. Do not be afraid to add spices in your child’s food even since the beginning of solids. This time I added turmeric, ginger, oregano and pepper. Panos loves this combination on a chicken soup and I would highly recommended it!
- Chicken broth. You can use either store bought or homemade. Or you can even use just water. All of them will work just fine.
- Kitchen staples: Garlic, lemon, olive oil
” Don’t be afraid to add spices in your child’s food even since the beginning of solids”— Panos Eats
How I served it
Im sure that you know by now that Panos loves his collection of eco-friendly bamboo plates. So, he loves picking his plates on which I will serve dinner. Lately, he started sharing his plates with Elpida (my 7 month old)!
So, for Panos I served his soup on his eco-friendly bamboo bowl. As he is older he eats with a spoon. However, Elpida eats with her fingers so I served some chicken, potato and carrot sticks. This way, she is able to hold the food and feed herself.
Intentionally I didn’t add any salt in our soup as I wanted to serve this to Elpida as well. Salt consumption should be limited at this age. To be honest, I didn’t miss the salt on this soup at all as the aroma and the taste of the spices were so great. Of course you can add sea salt to your taste if you are serving older kids.
Quick and easy lemon chicken soupCourse: DinnerCuisine: GreekDifficulty: Easy
4 chicken full legs (drumstick and thigh) bone in and skin in
1 medium sized onion, diced
2 medium sized carrots, diced
3 medium sized potatoes, diced
1 clove of garlic, minced
2 lemons, zest and juice
4 tbsp olive oil
1.5 tsp dried oregano
1 tsp turmeric
1/2 tsp dried ginger
2 lt of chicken stock
salt and pepper to taste
- In a big pot over medium heat, saute the onions on the olive oil until translucent
- Add the garlic and stir
- Add the chicken legs and saute from both side. This step is optional but it adds a lot of flavor
- Add the rest of the ingredients except the lemon juice and stir well
- Cook for 25 minutes over medium heat or until chicken is done, making sure that you check frequently if you need to add water
- When ready, take out the skin and debone the chicken legs.
- Cut the chicken in small pieces and add it back to the pot
- Add the lemon juice and stir
* Disclosure: this post may contain affiliate links, which means Panos Eats may receive a commission to help us run this site at no extra cost to you if you purchase something that we have recommended. While clicking these links won’t cost you anything!