Lemon Basil Chicken Soup

Preperation Time:
Servings: 8-10 servings


  • 2 tablespoons vegetable oil
  • 1 teaspoon chopped garlic
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 2 bay leaves
  • 2 tablespoons dried basil
  • 1/2 cup fresh lemon juice
  • 2 tablespoons Worcestershire
  • 8 cups chicken broth
  • 1/2 cup diced red bell pepper
  • 1 cup thinly sliced mushrooms
  • 2 cups diced uncooked chicken
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups half and half
  • salt and freshly ground black pepper


In a large stockpot heat the oil over medium heat. Add garlic and onion and cook until golden, stirring frequently for 10-15 minutes. Add celery, bay leaves, basil, lemon juice, Worcestershire and chicken broth. Heat to boiling, reduce heat, cover and simmer 45 minutes, stirring occasionally. Add bell pepper, mushrooms and chicken. Cover and simmer 30 minutes.

In a small saucepan, melt the butter over medium-low heat. Add flour and cook, stirring constantly for 3-4 minutes. Add 3/4 cup of the hot soup mixture, well blended. Stir in half and half and season with salt and pepper to taste. Heat thoroughly, but be sure not to boil.

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