Lemon Chicken Vegetable Soup

You won’t miss the noodles in this wholesome, satisfying Lemon Chicken Vegetable Soup! It’s packed with tender chicken breast, chunky veggies, baby spinach and the brightness of fresh lemon juice to make the flavors come alive. This chicken and vegetable soup is wholesome and hearty with tender chicken breast, chunky veggies, baby spinach and the brightness of lemon. It’s dairy and gluten-free, low carb and great for meal prep!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6 servings

Calories: 138 kcal per serving

Ingredients

1 tbsp - olive oil
1 - onion
2 stalks - celery
2 - carrots
3 cloves - garlic
8 cups - chicken broth
2 - boneless skinless chicken breasts
1 - bay leaf
1 sprig - thyme
2 ½ ounces - baby spinach
1 - lemon
salt and black pepper

Instructions

Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds more. Add the chicken stock, chicken breasts, herbs and bay leaf and bring to a boil. Once boiling, reduce the heat to medium low and simmer for 20-30 minutes or until a meat thermometer inserted into the thickest part of the breast registers 165 degrees.
Remove the pot from heat and transfer the chicken breasts to a cutting board. Shred or cut the chicken into bite sized pieces and place back in the pot. Add the spinach, lemon juice and season with salt and pepper, to taste. Enjoy!

Nutrition