This 30 Minute Lemon Chicken Soup is rich in flavor but incredibly light and easy to throw together! The lemony broth is packed with veggies and chicken. Plus you saw how fast it was to make, didn’t you? A weeknight dinner win!

I’ve been craving a lemon chicken soup since I visited my best friend Rebecca in Mississippi last month. We got together for our 20 year high school reunion (I don’t know how it’s been that long, let’s not talk about it) and had dinner with friends at her house the evening before. She made a luscious lemony broth that I’ve been dying to replicate! (PS I brought a Taco Chicken Soup that will be going up on the blog just as soon as I can photograph it. I’ll link it here when I do.)

So that’s what started me down this path and now I’ve made TWO lemon chicken soup recipes. This incredible 30 Minute Lemon Chicken Soup right here and another one which you’ll see in my cookbook coming out next Fall.

Oh, you’re going to love how refreshing this broth is. And while it doesn’t include noodles (who says chicken soup has to have noodles anyway??) it’s still a completely delicious soup that I swear will replace your traditional chicken noodle soup. That’s right, I said it.

Ready in only 30 minutes. Loaded with so many yummy ingredients like chicken, spinach, carrots, garlic (obviously, have we met?), onion, and celery. Plus plenty of luscious lemon and herbs. It’s all my soupy dreams come to life.

30 Minute Lemon Chicken Soup

This 30 Minute Lemon Chicken Soup is rich in flavor but incredibly light and easy to throw together! The lemony broth is packed with veggies and chicken. Plus you saw how fast it was to make, didn’t you? A weeknight dinner win!

Ingredients

  • 2 tbsp cooking fat of choice, I use olive oil, avocado oil, or ghee.
  • 1/2 onion, diced
  • 1 cup celery, diced
  • 1 tbsp garlic, minced
  • 32 oz chicken stock
  • 1 1/2 lb chicken breasts or thighs
  • 1 cup carrots, cut into circles
  • 1 1/2 tsp salt
  • 1 1/2 tsp pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 3 tbsp lemon juice
  • 2 1/2 oz spinach

Instructions

  • Add your cooking fat of choice, onion, celery, and garlic to your soup pot. Sauté on medium high heat, stirring frequently, until onion is tender and the garlic has a bit of browning.
  • Cut your chicken into small chunks. This will help the chicken cook quickly and evenly in the soup.
  • Stir in all other ingredients except for your spinach. Bring to a boil on high heat. Then cover and reduce to a simmer (medium or medium low heat) for 15-20 minutes. Chicken should be cooked through when done.
  • Stir in spinach leaves. (The spinach will wilt very quickly while you stir.) Taste and add extra salt or pepper if you like. Serve!

Nutrition

Serving: 1cup, Calories: 185kcal, Carbohydrates: 8g, Protein: 21g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 57mg, Sodium: 725mg, Potassium: 588mg, Fiber: 1g, Sugar: 3g, Vitamin A: 3585IU, Vitamin C: 8.1mg, Calcium: 38mg, Iron: 1.2mg

Share the Love: