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!
- 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
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!
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