Whole30 Lemon Chicken Soup
Brighten up your meal plan with this comforting Whole30 Lemon Chicken Soup, a perfect blend of wholesome goodness and zesty flavors. Packed with tender shredded chicken, vibrant vegetables, and a tangy twist of fresh lemon juice and zest, this soup is both nourishing and refreshing. Simmered in a savory chicken broth infused with fragrant garlic, thyme, and bay leaves, every spoonful is a celebration of flavor. Ready in under 45 minutes, this dairy-free, grain-free recipe is ideal for those following Whole30, paleo, or gluten-free diets. Garnished with fresh parsley, this hearty yet light soup makes for a satisfying lunch or dinner that’s as healthy as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 pounds boneless, skinless chicken breasts
- 2 bay leaves
- 1 teaspoon fresh thyme
- 0.5 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion, diced carrots, and diced celery to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Add minced garlic and sauté for another minute until fragrant.
Pour in the chicken broth and stir to combine. Increase the heat to bring the soup to a boil.
Add the chicken breasts to the boiling broth, making sure they are fully submerged. Add bay leaves and fresh thyme.
Reduce the heat to a simmer and cover the pot. Cook for about 15-20 minutes or until the chicken is cooked through and no longer pink inside.
Remove the chicken from the pot and set aside on a cutting board to cool slightly.
While the chicken cools, add the lemon juice and lemon zest to the soup. Stir in salt and black pepper to taste.
Once cooled, shred the chicken using two forks and return the shredded chicken to the pot.
Simmer the soup for another 5 minutes to allow the flavors to meld.
Remove bay leaves before serving.
Garnish with chopped parsley before serving hot.
Nutrition Facts
Calories |
2102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 7758 mg | 337% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 24.0 g | ||
| Protein | 314.7 g | 629% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 600 mg | 46% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 5864 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
