Need a comforting soup that’s light yet hearty, flavorful yet fresh? This Lemony Chicken Vegetable Soup is the answer. Packed with lean chicken, vibrant vegetables, and a refreshing citrus kick, this soup is perfect for cozy dinners, immune-boosting lunches, or clean-eating meal prep. It’s a recipe you’ll come back to all year round.
Why You’ll Love This Lemony Chicken Vegetable Soup
- Light and healthy: Lean protein and fresh vegetables in a flavorful broth make this a feel-good meal.
- Easy to prepare: Just one pot and less than an hour start to finish.
- Zesty and refreshing: Fresh lemon juice and slices brighten every spoonful.
- Perfect for leftovers: Great for batch cooking and meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, cut into cubes
- 1 small onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, sliced into half-moons
- 1 cup green beans, trimmed and halved
- 3 cups chopped kale or spinach
- 6 cups low-sodium chicken broth
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon thyme
- Salt and black pepper to taste
- Juice of 1 lemon
- 1 lemon, sliced into thin rounds
How to Make Lemony Chicken Vegetable Soup
- In a large pot, heat olive oil over medium heat. Add cubed chicken and sauté until lightly browned and cooked through. Remove and set aside.
- Add onions, carrots, and celery to the pot. Cook for 5 minutes until softened. Stir in garlic, oregano, and thyme.
- Add the chicken broth, zucchini, green beans, lemon slices, and cooked chicken. Bring to a boil.
- Reduce heat to a simmer and cook for 15–20 minutes until all vegetables are tender.
- Stir in chopped kale and cook for an additional 3–5 minutes until wilted.
- Add lemon juice, season with salt and pepper to taste, and serve hot.
Tips for the Best Soup
- Use fresh lemon: Bottled juice won’t offer the same brightness and flavor.
- Don’t overcook the greens: Add them last so they stay vibrant and tender.
- Make it creamy: Stir in a spoonful of Greek yogurt or coconut milk for a creamy variation.
Variations and Add-ins
- Grains: Add cooked rice, quinoa, or orzo for more substance.
- Herbs: Add fresh dill or parsley just before serving for extra aroma.
- Spice it up: Add red pepper flakes or a pinch of cayenne if you prefer heat.
Serving Suggestions
- Serve with a slice of crusty bread or whole grain toast.
- Top with grated Parmesan for a savory twist.
- Pair with a light salad or roasted vegetables for a complete meal.
FAQs About Lemony Chicken Vegetable Soup
Can I use rotisserie chicken?
Yes, shred cooked rotisserie chicken and add it in step 3 when adding broth and veggies. Reduce simmering time slightly since the chicken is pre-cooked.
How long does it last in the fridge?
This soup can be refrigerated in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
Is it freezer-friendly?
Yes. Let the soup cool completely, then freeze in individual portions for up to 3 months. Add fresh lemon juice after reheating to restore brightness.
Can I make it vegetarian?
Absolutely. Skip the chicken and use vegetable broth. You can also add canned white beans or chickpeas for protein.
Final Thoughts
This Lemony Chicken Vegetable Soup is the perfect balance of comforting and refreshing. With its vibrant broth, lean protein, and colorful vegetables, it’s a feel-good meal that’s as nourishing as it is delicious. Whether you're under the weather or just want a lighter soup option, this recipe will hit the spot every time.