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Lemon Chicken Soup in a white bowl on a blue background with a cutting board in the background
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4.86 from 42 votes

Lemon Chicken Soup

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. You can serve it with rice, pasta or zucchini noodles. Either way - it's SO yummy and cozy!
Course Main Course
Cuisine American
Keyword healthy lemon chicken soup, lemon chicken soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 198kcal
WW Freestyle Points 2

Ingredients

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

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
Lemon Chicken Soup
Amount Per Serving (1.5 cups)
Calories 198 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 48mg16%
Sodium 214mg9%
Potassium 989mg28%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 6g7%
Protein 19g38%
Vitamin A 7424IU148%
Vitamin C 51mg62%
Calcium 67mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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