Easy roast chicken and lemon soup


Jordan Palmer, Chief Digital Content Officer

The St. Louis Jewish Light, a lot of soup recipes in our database.  A precursory search found over 200 soup recipes, some dating back 30ish years. Because recipes do not go bad, we’re going to bring them all back to life every other Wednesday with the “Wednesday Jewish Soup Spectacular.”

This recipe was first published in March of 2013.

Submitted by Michelle Keesal


New Mt. Sinai Cemetery advertisement

  • 1 deli roasted chicken
  • 1 49.5 ounce can of chicken broth
  • 1 20-ounce container of soup starter vegetables (from Schnucks produce section)
  • 1 can cream of chicken soup
  • 1 lemon zested
  • 2 large portabella mushrooms sliced
  • 1 cup wide egg noodles
  • 1 small bag fresh spinach
  • 1 bunch parsley chopped
  • pepper and chicken base to taste

Remove chicken meat, slice, and set aside.  Place carcass in a large pot with chicken broth (add water if needed to cover carcass).  Bring to boil and simmer for 30 minutes.

Remove carcass and add soup starter vegetables, cream of chicken soup, mushrooms, egg noodles, and juice from the lemon.  Simmer for 10 minutes until the vegetables and noodles are soft.

Add pepper and chicken base to taste.

To serve, place fresh spinach in bowls, add soup, sliced chicken, and garnish with fresh parsley and lemon zest.

For a healthier version, substitute low-fat cream of chicken soup and whole wheat noodles.

The roasted chicken carcass adds a depth of flavor to this soup and the fresh lemon really brightens it up.  The addition of a can of cream of chicken soup adds silkiness and the portabella mushrooms create a heartier meal.  All the flavors marry well together.