Healthy Lemon Chicken Soup is a delicious, healthy Greek dinner. Easy to make in the instant pot or crockpot. Packed with veggies and keto, paleo & whole30.
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This Healthy Lemon Chicken Soup recipe is one of my favorite meals. Packed with veggies and hearty portions of chicken, it’s super filling and loaded with light lemony flavor.
You can keep it paleo/whole30 by serving as is, or adding zucchini noodles. It’s also great with rice, orzo, pasta, or quinoa!
Easily made in the instant pot, or in your crockpot, I promise this Healthy Lemon Chicken Soup will make you want to enjoy soup year round!
For me, there is nothing more comforting than cozy-ing up on the couch with a bowl of soup. It’s delicious, and makes you feel all kinds of warm + fuzzy.
This Whole 30 Italian Wedding Soup was on repeat for a while, and I was really into it, but when I got the flu a few months ago – I wanted my favorite lemon chicken soup from the diner.
I swear this soup is what helped me get over the flu, along with my Home Remedies for Colds, Coughs and Flu.
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What you need to make Lemon Chicken Soup:
You’ll need a few pantry/fridge staples to make Lemon Chicken Soup. You probably already have them on hand!
You’ll need garlic, carrots, onions, olive oil, celery, chicken, spices and chicken stock or broth.
I often crave soup but don’t always have hours to spend over the stove. I love that this healthy lemon chicken soup can be made in the crockpot or instant pot to save time and energy!
I also included stove top instructions for you in the recipe so you can make it on the stove if you’d like!
My favorite way to make it is in my instant pot. It is completely finished in under 30 minutes, and I think it really locks in all the flavor due to the pressure cooking!
How to make Greek Lemon Chicken Soup:
You can make this soup in the instant pot or crockpot. Here is how to make it in the instant pot, although making it on the stove or in the crockpot is very similar!
Step 1: Sauté onions/celery, garlic until translucent
Step 2: Add in carrots/spices.
Step 3: Lay chicken on top of veggie mixture
Step 4: Add broth.
Step 5: Cover the instant pot and cook per the directions below
Step 6: Remove bay leaves and parmesan cheese rind. Discard. Remove chicken, shred, and add back to the soup!
SO delicious and easy.
Can I make this Healthy Lemon Chicken Soup in the crockpot?
Yes! Instead of sautéing your veggies in the instant pot in step one of the recipe, sauté your celery, onion + garlic on the stove in a pan. Add sautéd veggies to the crockpot. Stir in carrots, halved lemons, lemon juice + spices.
Place whole chicken breasts on top of vegetables in crockpot. Cover with chicken broth. Place the lid on the crockpot and cook on low for 8 hours. You can also make it on the stove! This is all outlined in the recipe below.
Substitutions for this Healthy Lemon Chicken Soup
This soup is SUPER easy to make substitutions. Use whatever you have on hand to make it!
- Pasta – You can add orzo or pasta noodles to this and it will be delicious. Cook the pasta separately and then add it to your soup once the soup is completely cooked. (Don’t try to add raw pasta in to the soup when it’s cooking.. it will turn to mush!) Gluten free pasta will work just fine *If you add pasta it will not be gluten free, paleo or whole30. Quinoa, rice or cous cous will also be delicious!
- Zoodles – If you’re looking for a whole30/paleo/gluten free noodle option I like adding zucchini noodles to this soup, although it’s delicious on it’s own!
- Parmesan Cheese – If you’re not paleo/whole30 I recommend tossing in a parmesan cheese rind with the soup while it’s cooking – it adds so much flavor! You can also top with parmesan or feta.
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- Leftover Chicken – You can use this shredded chicken or chicken from a rotisserie chicken. Cut the cook time in half if you’re not using raw chicken.
- Herbs – You can use most herbs interchangeably here. If you don’t have thyme or rosemary, use parsley or dried basil. Any of them will be delicious! You can also use dried or fresh herbs. The recipe calls for dried herbs, but if you’d like to use fresh herbs double the amount.
- Cauliflower Rice – Cauliflower rice is a great low carb addition to this soup instead of zoodles!
- Spinach – You can add a couple cups of chopped spinach when the soup is finished cooking. It’s a delicious addition!
- Broth – Any broth will work in this. You can use bone broth, chicken stock, vegetable stock, etc.
- Vegetarian – You could substitute beans for chicken in this recipe and it would be delicious. You’d also need to sub for vegetarian broth.
- Chicken – You can make this using chicken tenders or chicken thighs if you prefer. You can also use pre cooked/shredded chicken or a rotisserie chicken!
- Creamy Chicken Soup– You can add 1/4 cup of heavy cream to the soup to make this soup creamy.
Serving/Storing this lemon chicken soup:
For serving:
I like to serve this soup with zucchini noodles. I will squeeze the zoodles with a paper towel and trim them so they’re in smaller pieces. It’s delicious + extra veggies
You can also serve this recipe with cooked pasta (pastina, ditalini, orzo, etc) rice, quinoa, cous cous or farro!
The soup is also fine without any of those additions. If you do choose to add pasta or zucchini noodles, I do NOT recommend adding either directly to the pot. Rather, add your serving of pasta or zoodles to your soup bowl, pour the soup over it, and stir to combine.
This will help you avoid soggy noodles or pasta!
For storing: This soup keeps for up to 4 days in an airtight container in the refrigerator.
Freezing this soup: This soup freezes very well! I do not recommend freezing or refrigerating it with the zucchini noodles or pasta as they will get mushy. Freeze in airtight containers and store for up to 3 months. When you’re ready to eat, defrost the night before in the refrigerator. You can also heat in the microwave or on the stove directly from frozen.
Other healthy soup recipes:
We love making healthy soups for dinner. They’re an easy, light dinner that everyone loves! We have tons of healthy soup recipes here but these are our favorites:
- Paleo Butternut Squash Soup
- Whole30 Italian Wedding Soup
- Healthy Chicken Pot Pie Soup
- Healthy Potato Soup
- Vegan Pasta Fagioli
- Leftover Turkey Soup
- Healthy Beef Barley Soup
Lemon Chicken Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup celery chopped finely
- 1 cup onion chopped finely
- 2 tablespoons garlic minced, about 5 cloves
- 2 cups carrots sliced in small circles
- 1/2 teaspoon salt
- 1 teaspoons pepper
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon thyme leaves optional
- 1/4 teaspoon red pepper flakes optional
- 4 bay leaves optional but recommended
- 1 lb boneless, skinless chicken breasts
- 2 quarts chicken broth
- 1/3 cup fresh squeezed lemon juice (off to the side)
- 1 parmesan cheese rind optional
Optional:
Instructions
Instant Pot Instructions:
- Chop all vegetables (I prefer to put my onion/garlic/celery in the food processor!) Turn instant pot on Sauté mode for 10.
- Heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened (about 5-10 minutes)
- Once cooked, stir in carrots and spices (including bay leaves).
- Place whole chicken breasts on top of vegetables/spices in instant pot. Cover with chicken broth. Do not add lemon juice to the pot.
- Cover instant pot and set to sealing, ‘Soup’ OR Pressure Cook for 13 minutes.
- Allow the soup to come to pressure and cook. It should take about 10 minutes to come to pressure, but can take longer if your broth is cold.
- Once the soup has cooked, quick release the pressure if you're in hurry or allow it to natural release for about 20 minutes.
- Remove bay leaves and parmesan cheese rind from the broth and discard. Remove chicken from the pot + shred on a cutting board with forks or in a mixer.
- Place shredded chicken back in instant pot base. Add lemon juice to the pot. Stir to combine.
- For serving: Add cooked orzo or zucchini noodles to a bowl. Serve soup on top of the zoodles/pasta. Do not add zucchini noodles/pasta to the pot - they will absorb the liquid and get soggy!
Crockpot Instructions:
- In a pan, heat olive oil over stovetop. Sauté celery, onion + garlic until fragrant and softened, approximately 5-10 minutes.
- Add sautéd veggies to the crockpot. Stir in carrots and spices.
- Place whole chicken breasts on top of vegetables in crockpot. Cover with chicken broth. Do not add lemon juice to the pot.
- Place the lid on the crockpot and cook on low for 8 hours or high for 4-6 hours
- Once cooked, remove bay leaves and parmesan cheese rind from the broth and discard. Stir in lemon juice.
- Remove chicken from the pot + shred on a cutting board with forks or in a mixer.
- Place cooked, shredded chicken back in crockpot, and stir to combine.
- For serving: Add cooked orzo or zucchini noodles to a bowl. Serve soup on top of the zoodles/pasta. Do not add zucchini noodles/pasta to the pot - they will absorb the liquid and get soggy!
StoveTop Instructions
- Chop all vegetables (I prefer to put mine in the food processor!) In a large pot, heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened (about 5-10 minutes)
- Once cooked, stir in carrots and spices (including bay leaves).
- Place whole chicken breasts on top of vegetables. Cover with chicken broth. Do not add lemon juice to the pot.
- Cover pot and bring to a boil. Once boiling, reduce heat and simmer over low-medium heat for 1 hour.
- After one hour, remove bay leaves and parmesan cheese rind from the pot and discard.
- Remove chicken from the pot + shred on a cutting board with forks or in a mixer.
- Place shredded chicken back in instant pot base. Add lemon juice to the pot. Stir to combine.
- For serving: Add cooked orzo or zucchini noodles to a bowl. Serve soup on top of the zoodles/pasta. Do not add zucchini noodles/pasta to the pot - they will absorb the liquid and get soggy!
Video
Notes
- Pasta - You can add orzo or pasta noodles to this and it will be delicious. Cook the pasta separately and then add it to your soup once the soup is completely cooked. (Don't try to add raw pasta in to the soup when it's cooking.. it will turn to mush!) *If you add pasta it will not be gluten free, paleo or whole30.
- Zoodles - If you're looking for a whole30/paleo/gluten free noodle option I like adding zucchini noodles to this soup, although it's delicious on it's own!
- Parmesan Cheese - If you're not paleo/whole30 I recommend tossing in a parmesan cheese rind with the soup while it's cooking - it adds so much flavor!
- Broth - Any broth will work in this. You can use bone broth, chicken stock, vegetable stock, etc.
- Vegetarian - You could substitute beans for chicken in this recipe and it would be delicious. You'd also need to sub for vegetarian broth.
Nutrition Facts
Anna De Loache
This is my favorite soup of all time!! Thank you so much!
The Clean Eating Couple
I’m so glad you like it, Anna!! It’s one of my favorites too!
Jane
It is unclear in this recipe. In some spots you add lemon halves and then add lemon juice at the end? Please clarify the steps when it comes to the lemon juice and halves.
The Clean Eating Couple
Hi Jane – Based on reader feedback I edited this recipe months ago to add the lemon juice to the pot after cooking instead of adding in lemon halves. The directions in the recipe state this, so please re-read and you should be good to go! Thanks!
Elizabeth
Love this recipe! The lemon is so refreshing in the soup.
The Clean Eating Couple
Totally agree!! I’m glad you love it 🙂
Alyssa Maas
This recipe is amazing! It’s satisfying but light which makes it perfect if you are feeling under the weather. It’s so easy to make, I used my crockpot and am happy to have lots of leftovers for lunch. I thought I would want the orzo, but I used carrot noodles from Trader Joe’s and it’s rsally hearty as is!
The Clean Eating Couple
I’m so glad you like it!! I have to try that with the carrot noodles from Trader Joes – that’s such a good idea!!
Kate
This soup was so delicious! Made it in the crockpot! Deffinetly a favorite 🙂
The Clean Eating Couple
I’m so glad you liked it, Kate!!
Emily Waffird
I’m making this right now! I can not wait to try it! Question- I am a calorie tracker (and macro counter), and i know its 193kcal per serving, but can you tell me what a serving size is? Want to make sure I get to eat as much as i can, lol! I apologize if its listed somewhere on the post, I may have overlooked it. Thanks!
The Clean Eating Couple
Hi! The recipe serves six, so I’d portion it out in 6 even containers and that will help you! 🙂
Emily
You’re the best, thank you! It was delicious!!!
The Clean Eating Couple
I’m so glad you liked it 🙂
Cailee
Should this have a bitter taste?
The Clean Eating Couple
Hi Cailee – No it shouldn’t be bitter. I’m guessing this has to do with your lemons. Often when lemons are old they start to get a bitter taste! I’m sorry this happened to you 🙁
Tara
Mine was also bitter. I wonder if it would be better to add more lemon juice instead of having the actual lemons in there
The Clean Eating Couple
Hi Tara- I actually went back and retested this recipe twice after Cailee mentioned it was bitter. I didn’t have a problem either time! I truly think it is because of the lemons, but you can try just adding the juice instead of the actual lemon!
susan
I was teaching some friends how to use a pressure cooker and chose this recipe. It was great! I let it sit a few minutes after adding the (fresh) lemon juice and it was perfect.
The Clean Eating Couple
I’m so glad you liked it, Susan! It’s one of my favorite things to make in the pressure cooker!
Chris
I made this for my family tonight. They all loved it, even my one that doesn’t like lemon chicken. Big win!!
The Clean Eating Couple
Glad you liked it, Chris!
Jennifer mccarty
I absolutely love this recipe! I could make it weekly if my family would let me!
The Clean Eating Couple
Thanks Jennifer! I’d make it every week too if Ty would be ok with it.. it’s my favorite soup!
Megan
Soup came out great! Wondering if I can use low sodium chicken broth instead of the regular one next time?
The Clean Eating Couple
Sure! You can use whatever type of broth you’d like. bone broth, low sodium, veggie broth, etc. All will work fine!
Zunubia Qurashi
I was just about to ask about veggie broth before making it. Thank you!!
The Clean Eating Couple
You can use veggie broth, chicken broth or beef broth.
Sandra
I am so glad to find a healthy chicken soup! Quick question: Do you cook the zuchhini zoodles slightly before adding them, after the soup is cooked? Thank you so much!
The Clean Eating Couple
Hi Sandra- I do not cook the zucchini noodles. I add them in raw to the soup when I am ready to eat the soup. The warmth of the soup is enough to soften them! If you cook ahead of time they will get too mushy.
Kimberly
I’m not the biggest soup fan but this soup is delicious! I love how light it is making it the perfect summertime soup!
The Clean Eating Couple
This makes me so happy to hear! We eat this all summer long too 🙂
Abby
This soup is delicious! Whole family approved. It was so easy to make. I used their bone broth recipe in this soup and it was so, so good! This will definitely be going into the menu rotation.
The Clean Eating Couple
So glad you liked it Abby! I’m sure it was soooo yummy with the bone broth!
Kimberly Mowdy
I have never added lemon to my chicken soup before but I’m a convert! Love the zing that it gives. I just made the soup portion but next time, I’ll definitely add the zucchini noodles! 🙂
The Clean Eating Couple
As much as I love regular chicken soup I totally agree- I love the lemon addition too! It’s great with zoodles or rice too!
Jo
This soup was great! I was nervous that the hubby wouldnt like it because of all the veggies and the fact that it so healthy and detoxing. Lol but he loved it, and so did the brother in law who only eats meat and potatoes. they had 4 large helpings!! I added some extra lemon juice and it made for great flavor 🙂 It s 3 days later and my husband is still complimenting the soup
The Clean Eating Couple
So glad you liked it!!
Zaharah
Hi,
Instead Of chicken breast, Can I add bone in chicken, for example half chicken? What I am willing to do is boil the Half chicken, make a broth and shred the chicken and put it on side and then add the broth on the vegetable and after that add the shredded chicken ( from the half chicken). So is it OK I do that please let me know.
Thank you for such an amazing recipe
The Clean Eating Couple
Hi Zaharah – When I make broth I prefer to make it separately from the soup because bones can leave a weird film on the stock, or small bones can break out and get in your soup. I’d recommend making your broth with the bone in chicken, straining it, pulling the chicken meat + following the stove top instructions with the broth. You can make it all in one but I’m not sure how it will come out.
Julie
This recipe was easy to follow and delicious! Everyone wanted seconds!
The Clean Eating Couple
So glad you liked it, Julie! It’s one of our favorites and it makes me happy to hear your family enjoyed it!
Tina
So flavorful and so delicious! I love adding lemon to it! Such a hit for my family!
The Clean Eating Couple
Thank you so much, Tina! So glad you like it!
Candy
So dang good! Easy instapot recipe.
The Clean Eating Couple
So glad you liked it, Candy!
Melissa
Hi! I’m excited to try this! How would you adjust it if the chicken is frozen?
The Clean Eating Couple
Hi Melissa – I’m sorry but I’ve never cooked chicken from frozen in my instant pot. I don’t know how it would adjust the cooking time. I recommend allowing your chicken to defrost before making this!
Melissa
I just made it and I live it! FWIW, This is completely compliant with the low-oxalate that some of us have to follow to prevent kidney stones. Could be worth adding to your SEO!
The Clean Eating Couple
Thanks, Melissa! I didn’t even know that 🙂 Glad you liked it!
Rachel J
So quick, so easy! My go to every time I’m sick or it’s cold out! Honestly amazing all year long and freezes very well! Love it.
The Clean Eating Couple
Thank you so much, Rachel! It’s the best when you’re not feeling so great. Glad you enjoy it 🙂
Deborah
My new favorite go to soup when I’m sick! So easy and delicious, if you haven’t tried it.. you should!!!
The Clean Eating Couple
Thank you so much, Deborah! I’m so glad you like it!
Arlene
This was great! I just used chicken bone broth to power the salt. I will make again for sure!
The Clean Eating Couple
So glad you liked it, Arlene! It’s one of our favorites 🙂
caroline otwell
LOVE this recipe! Definitely going to make it again! Super easy & so delicious!
The Clean Eating Couple
So glad you liked it!
Molly Rivera
This soup was amazing, healthy, and easy! Made mine with bone broth for some added nutrients. Also added in some rice and spinach too that was sitting in my fridge! Will definitely make again, maybe with a tad less lemon next time!
The Clean Eating Couple
So glad you liked it, Molly! I love to serve it with rice and the more veggies, the better! 🙂
Tammy
THIS is one of my fave! I have made it twice in a month. Once on the stove top and the other time pressure cooker. Both were delicious! I love adapting to my carb cycling days…. using with or without rice for example. Or just zoodles etc. SO refreshing yet yummy!
The Clean Eating Couple
So glad you liked it, Tammy! It’s super easy to make lower or higher carb – I do the same thing! Sometimes I serve with rice, sometimes I serve with zoodles 🙂
Zaharah
Hi i Would really love to make this delicious soup. I want to know can i make with whole chicken or chicken instead of chicken breast?
The Clean Eating Couple
Hi Zaharah- You would have to cook the entire whole chicken, shred the meat and then make the soup. You could make broth with the bones if you liked, but again – I would do that separately. I never cook a whole chicken/soup at the same time because the bones can escape into the soup.
Tara Hutson
This has become my favorite go to soup especially since I can make a huge pot and then freeze half of it.
The Clean Eating Couple
That makes me so happy to hear, Tara! We always have a batch of it in our freezer!
Camilla Fenn
Obsessed with this soup! My daughter is sick right now and this is just thing to perk her up! I love how light and citrusy this is
The Clean Eating Couple
Thanks, Camilla! It’s the perfect feel-better soup recipe!
Jalyn L
I made this last night and everyone loved it! Even my picky 4 and 6 year olds asked for more!
The Clean Eating Couple
So happy to hear this! Glad the whole family enjoyed it 🙂
Maureen
Family favorite soup … in sick times and health
The Clean Eating Couple
So glad your family enjoys it Maureen!
Kelly
Love love love this soup! It is the perfect thing to eat on a rainy day or when you are feeling under the weather. I did have to make some adjustments, but it turned out awesome! First of all, did it on the stovetop in my Le Creuset dutch oven (god I love this thing). Instead of just rosemary, I used Herb de Provence seasoning (about 1-1.5 tsp) because it had all those flavors I thought would go well with the chicken and lemon. Also, I only had about 1/4 cup of fresh squeezed lemon juice (which got used up!) and only 1 quart of boxed chicken stock. For the additional stock I used ‘Better than Bouillon’ Vegetable according to directions for basic stock. YUM YUM YUM YUM! Oh and I had 1.8lbs of chicken, so more than the recipe called for. BUT YUM YUM YUM! This is going to be a new go to for me for sure!
The Clean Eating Couple
So glad it worked out for you Kelly! Love all those substitutions- great creative thinking 🙂 Stay healthy!
Yvonne
Yum yum! I followed the recipe using my instant pot word for word and it came out perfect! The tangy lemon flavor refreshes your palate with every bite and I greatly emphasize using the raw zoodles as the crunchy texture brings a whole different dimension to the the soup! For those trying to cut out refined carbs, the zoodles will help fill you up without the guilt too.
The Clean Eating Couple
So glad you liked it, Yvonne!! Thank you so much for making it and for leaving such a nice review!