Lemon Drop Soup

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Fall is offically here and we have the perfect recipe to warm your soul and fill your belly. My Lemon Drop Soup is a twist on a Chinese classic. It’s light and refreshing, but warm and comforting. Move over chicken noodle, there’s a new soup in town.

Ingredients:Lemon Drop Soup

  • 1 rotisserie chicken – white meat removed and shredded
  • 1 large head garlic, cut in 1/2
  • 6 cups chicken stock
  • 2 lemons- zested and juiced (1/2 cup)
  • 1/2 extra lemon, sliced thin for garnish
  • 2 tbsp fresh thyme – chopped
  • 2 green scallions – chopped
  • small egg noodles – about two handfuls
  • salt and pepper
  • olive oil


Preheat the oven to 400 degrees.  Drizzle olive oil over the cut side of the garlic and season with salt.  Wrap with aluminum foil and roast until the garlic is soft -about 30 minutes.  This turns the garlic to a buttery texture.  Remove the garlic from the oven and let stand until cool enough to handle.  In a food processor, add the soft garlic by squeezing it with your fingers.  Add about 1 cup of the stock and season with salt and pepper.  Puree and add the garlic mixture to a pot over medium-high heat.  Add the remaining stock, lemon juice, thyme, and zest.  Bring the mixture to a light simmer.  Taste and season with salt and pepper, if needed.  Add the shredded chicken and the whites of the scallions.  Cover and cook until the chicken is just cooked through – about 9 minutes.  Garnish with thin slices of lemon and a sprinkle of the greens from the scallions.


1 Comment

  1. Kat K says:

    I prefer a lemon drop martini….but this looks yummy too ;)

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