Spicy Lemon and Curry Chicken Soup

This soup is a delicious, lemony take on a classic favorite, and a perfect warm-up meal for cool fall or winter nights. It wow'ed the judges in our 2016 Lemon Recipe Contest!

When we suggested a recipe contest using lemons, our readers proved there’s more than lemonade you can make with them! We received over 100 yummy recipes and we had a delicious time making and tasting them.

This recipe was our 3rd place ($100) contest winner, submitted by Cynthia Knight of North Attleboro, Massachusetts. It’s a delicious take on a classic favorite and is a perfect warm-up soup for cool fall or winter nights. Serve with crusty bread for a complete meal!

Spicy Lemon and Curry Chicken Soup

Ingredients:
1 precooked rotisserie chicken (about 1 – 1 ½ lbs.)
8 cups chicken broth
1/3 cup fresh lemon juice
2 carrots, shredded
1 tablespoon curry powder
1/2 teaspoon red pepper flakes (or more if you like extra hot)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup starch (either couscous, rice, spaetzle, orzo, egg noodles, etc.)
Thinly sliced lemon for garnish
Flat leaf parsley, roughly chopped for garnish

Directions:
Remove all white meat (and dark if you want) from the chicken and dice or shred, set aside. In a large Dutch oven, pour in chicken broth and lemon juice, add carrots, curry powder, red pepper flakes, salt, and pepper. Bring to a boil, turn down heat to simmer and add the chicken.

About an hour before serving, bring soup back up to a boil and add your choice of starch and cook per package directions regarding cooking time. To serve, ladle into deep soup bowls, float a lemon slice on top, and garnish with parsley. Pair with garlic bread and enjoy!

See the 1st place winning lemon recipe from our 2016 contest here.

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catherine dempsey

what are the instructions on how long to cook the soup? The chicken is already cooked so I would add it later just to warm. thank you! Catherine

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