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Lemon Chicken Soup

Dairy FreeGluten FreeKetoPaleoWhole30
|
WW Freestyle Points 2
|
Calories 193kcal

60 Comments

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Healthy Lemon Chicken Soup is a delicious, simple dinner easily made in the instant pot or crockpot. Packed with veggies and paleo/whole30 friendly.

Lemon Chicken Soup in a white bowl on a blue background with a cutting board in the background

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This Healthy Lemon Chicken Soup recipe is one of my favorite winter 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 or quinoa!

A bowl of lemon chicken soup with a gold spoon taking a spoonful out of it.

 

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.

A white bowl filled with healthy lemon chicken soup

I swear this soup is what helped me get over the flu, along with my Home Remedies for Colds, Coughs and Flu

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.

Ingredients for lemon chicken soup

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 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!

a step by step collage showing how to make lemon chicken soup

  1. Sauté onions/celery, garlic until translucent
  2. Add in carrots/spices. 
  3. Lay chicken on top of veggie mixture
  4. Add both
  5. Cover and cook
  6. Remove chicken, shred, and add back to the soup!

A ladle holding up a scoop of lemon chicken 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. This is all outlined in the recipe below.

Two bowls of lemon chicken soup with a cutting board and gold spoons off to the side

Substitutions for this Lemon Chicken Soup

  • 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.

A big bowl of delicious lemon chicken soup in a white bowl

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, or farro!

The soup is also fine without any of those additions. If you do choose to add pasta or zucchini noodles, I recommend NOT adding them to the pot. Rather, add your serving of pasta or zoodles to our 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. It freezes very well! I do not recommend freezing or refrigerating it with the zucchini noodles or pasta as they will get mushy. 

A close up image of lemon chicken soup in a white bowl on a grey background

Other healthy soup recipes:

Lemon Chicken Soup in a white bowl on a blue background with a cutting board in the background
Print Pin
4.76 from 25 votes

Healthy Lemon Chicken Soup

Healthy Lemon Chicken Soup is a delicious, simple dinner easily made in the instant pot or crockpot. Packed with veggies and paleo/whole30 friendly.
Course Main Course
Cuisine American
Keyword healthy lemon chicken soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 193kcal
WW Freestyle Points 2
Author The Clean Eating Couple

Ingredients

Optional:

Instructions

Instant Pot Instructions:

  • Chop all vegetables (I prefer to put mine 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
  • Once cooked, stir in carrots and spices (including bay leaves).
  • Place whole chicken breasts on top of vegetables in instant pot. Cover with chicken broth. Do not add lemon juice to the pot. 
  • Cover instant pot and set to sealing, ‘Soup’ for 13 minutes
  • Allow the soup to come to pressure and cook. Once finished, quick release the pressure.
  • Remove bay leaves 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 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. 
  • Once cooked, remove bay leaves 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 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.
  • 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 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!

Video

Notes

Substitutions for this Lemon Chicken Soup
  • 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

Nutrition Facts
Healthy Lemon Chicken Soup
Amount Per Serving (1.5 cups)
Calories 193 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 48mg16%
Sodium 1676mg73%
Potassium 831mg24%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 4g4%
Protein 18g36%
Vitamin A 7250IU145%
Vitamin C 52.1mg63%
Calcium 69mg7%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Looking for help with eating healthy?Check out our 4 Weeks of Clean Eating Guide!
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Reader Interactions

Comments

    • 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.

      Reply

      • 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!

        Reply

  3. Alyssa Maas

    5 stars
    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!

    Reply

    • 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!!

      Reply

  5. 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!

    Reply

    • 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 🙁

      Reply

      • 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!

        Reply

  7. susan

    5 stars
    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.

    Reply

    • 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!

      Reply

  10. 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!

    Reply

    • 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.

      Reply

  11. Kimberly

    5 stars
    I’m not the biggest soup fan but this soup is delicious! I love how light it is making it the perfect summertime soup!

    Reply

  12. Abby

    5 stars
    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.

    Reply

  13. Kimberly Mowdy

    5 stars
    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! 🙂

    Reply

    • 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!

      Reply

  14. Jo

    5 stars
    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

    Reply

  15. 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

    Reply

    • 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.

      Reply

    • 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!

      Reply

    • 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!

      Reply

      • Melissa

        5 stars
        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!

        Reply

  20. Rachel J

    5 stars
    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.

    Reply

    • The Clean Eating Couple

      Thank you so much, Rachel! It’s the best when you’re not feeling so great. Glad you enjoy it 🙂

      Reply

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