Grilled Lemon Chicken Soup

I enjoy strolling through my garden in the summer and picking veggies and herbs to use in savoury soups. I added garden tomatoes, peppers, carrots, kale, basil, and parsley to create this recipe! Lovely when you can use fresh, ripe ingredients as it enhances the flavour.

Grilled Lemon Chicken Soup

A light, tasty summer soup using garden veggies and herbs!
Prep Time 1 hr 15 mins
Cook Time 1 hr 15 mins
Total Time 2 hrs 30 mins
Course Appetizer, Main Course
Cuisine American, Canadian
Servings 10 Servings
Calories 517 kcal


  • 12 cup Soup Pot


Chicken and herb ingredients

  • 8 Chicken Breasts
  • 3/4 Cup Olive Oil
  • 2 Lemons Can add more lemon juice if prefer it to be more lemony!
  • 1 tbsp Paprika Powder
  • 1/8 Cup Red Pepper Flakes
  • 1 tbsp Salt and Pepper Mixture

Soup Base

  • 10 Cups Water
  • 4 tbsp Better Than Bouillon Chicken Base
  • 1 tbsp Red Pepper Flakes
  • 6 Garlic Cloves
  • 1 tbsp Paprika
  • 2 tbsp Dried Oregano
  • 2 tsp Course Black Pepper
  • 1/2 Cup White Wine
  • 1/2 Cup Salted Butter
  • 3 large Potatoes
  • 2 Cups Frozen Corn
  • 2.5 Cups Kale
  • 4 Large Tomatoes
  • 1/2 Cup Fresh Basil
  • 1.5 Cups Sweet Pepper
  • 3 Cups Shitake Mushrooms
  • 1 Cup Carrots
  • 2 Cups Yellow Onion
  • 2 Cups Celery
  • 1/2 Cup Fresh Parsley


Chicken preparation

  • Place frozen chicken breasts on oiled sheet tray or stainless steel pan. Brush oil on top of chicken breasts. Broil on low for 25 minutes, removing from oven a few times to baste with oil as needed to keep from becoming dry.
  • After 25 minutes remove from oven. Baste well with oil in pan, or add more as needed. Combine paprika and salt/pepper mix. Thoroughly coat all chicken breasts with this mixture.
  • Place back in oven under low broiler and resume cooking for 15-20 minutes until cooked. Remove from oven and baste chicken breasts as needed to keep from becoming dry.
  • Once fully cooked remove from oven to cool

Soup base preparation

  • While Chicken is cooking begin soup base prep.
  • Measure and pour water and wine into soup pot.
  • Wash, peel, and small cube potatoes. Put into soup pot.
  • Mince carrots, onions, garlic, pepper, mushrooms, tomatoes, kale, parsley, basil, and celery. Add to soup pot.
  • Add butter, corn, bouillon, and all spices to soup pot.

Final steps

  • Once Chicken has cooled slice each breast in thirds lengthwise and chop into 1/4's width wise. You don't want the pieces too large or too small as they disappear into the soup.
  • Mix all ingredients together and bring to a boil on the stove top.
  • Reduce heat and simmer on low for 1 hour and 15 minutes until vegetables have reduced and flavours have been released.
  • Serve warm with fresh bread and side salad.


I use Better Then Bouillon and haven’t had a reaction to the product, however, its not a certified GF product and does contain yeast extract which could be derived form wheat. If substituting certified GF Bouillon Cubes please note that 1 tsp of Better Then Bouillon is equivalent to 1 Bouillon cube. Butter could be omitted for Lactose free Diets.  For potato free version add 2 cups cooked wild rice when soup is fully cooked.  
Keyword Lemon Chicken Soup,

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