Easy Lemon Chicken Soup Recipe (Low Carb Option)
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Y’all know that a bowl of hot soup is one of my favorite things and this lemon chicken soup recipe is no exception! This delicious soup is made with pantry staples and will make your whole family look forward to dinner. This recipe is gluten-free and comes with Whole30 options.
Why You’ll Love This Lemon Chicken Soup
First and foremost, this easy chicken soup is packed with protein and only has a few ingredients that you most likely already have on hand. I love making soup recipes that are made from simple ingredients, require minimal effort, and make your home smell amazing!
It’s the perfect combination of chicken breasts, fresh herbs, flavorful onion and garlic, savory spices, hot broth, cauliflower rice, lots of lemon, and gluten-free flour. Soup is one of the reasons I so look forward to fall and winter nights, it’s just so cozy and soul warming.
If you love chicken soup recipes as much as I do, you have to try my Creamy Italian Chicken Soup, my Broccoli Chicken “Cheddar” Soup (Keto + Whole 30), or The BEST Chicken Zoodle Soup, next!
Ingredient Notes
- shredded cooked chicken breasts: Rotisserie chicken also works!
- extra virgin olive oil
- yellow onion: Can also use a white onion.
- garlic cloves: You can mince the garlic if you prefer.
- cauliflower rice: I use cauliflower rice to keep this soup low carb but you can use brown rice or orzo pasta if you desire.
- carrots
- celery stalks
- chicken broth: Can also use vegetable broth, bone broth, or chicken stock if you prefer.
- poultry seasoning
- celery salt
- salt and black pepper to taste
- fresh lemon juice
- lemon zest
- fresh dill and thyme for garnish
- gluten free flour: Or regular all purpose flour if not gluten free.
See the full recipe card with exact ingredient amounts, tips, and frequently asked questions below!
Step-by-Step Instructions
Step 1: To a large soup pot (or Dutch oven), add the diced onion, garlic, carrots, and celery. Sauté over medium heat for 5 minutes until softened.
Step 2: Reduce the heat slightly. Sprinkle the gluten-free flour over the vegetables. Stir continuously for about 1-2 minutes.
Step 3: Stir in poultry seasoning, celery salt, black pepper, and bay leaf. Cook for another 1 minute to blend flavors. Gradually stir in the chicken broth while mixing to avoid clumping. Add the cauliflower rice. Bring to a boil, then reduce the heat to a simmer.
Step 4: Add the shredded chicken back into the pot. Let the soup simmer for 20 minutes, until the vegetables are tender and the chicken is fully cooked.
Step 5: Stir in lemon zest and juice, adjust salt and black pepper to taste, let the soup cool to your desired temperature, and serve!
Mac’s Pro Tip
Expert Tips
- If you’re a fan of that tangy lemony flavor, squeeze a little more lemon juice into your soup before serving.
- Do not put the lemon pith in your soup or it will be super bitter.
- Taste this soup as you make it to adjust/add more spices and herbs if needed.
- Use fresh ingredients if and when possible to make your soup the tastiest it can be!
Serving Tips
Some yummy toppings to serve on or with this soup are:
- Shaved parmesan cheese
- Gluten-free tortilla chips or crackers
- A dollop of sour cream
- Keto “Cheesy” Garlic Herb Biscuits, rolls, or any crusty bread (like a baguette) of choice.
- Greek or green salad
Storage Tips
If you have any leftover soup, let the soup cool to room temperature and then store it in the refrigerator in an airtight container for 3-4 days. For quick and easy reheating, store single-serving portions in individual containers. For family-sized meals, store the soup in larger, resealable containers.
To reheat, take the soup out of the refrigerator and microwave for 1 minute, then stir. Continue that process until your soup has reached your desired temperature. You can also reheat this soup on the stove by pouring it into a pot and reheating it over medium heat (stirring occasionally).
Recipe FAQs
Yes, you can make this soup in the crock pot. Simply add all of the ingredients to your crock pot bowl and cook on high for 4-5 hours or low for 6-8 hours. You do not need to cook your chicken before adding it to the crock pot. Once your soup is done, shred the chicken and put it back into the crock pot before serving.
Yes, you can make this soup vegetarian! Just leave the chicken out and substitute chickpeas or white beans and use vegetable broth instead of chicken broth/stock.
Yes, you can use a rotisserie chicken or any leftover chicken you might have on hand!
More Cozy Soup Recipes
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Easy Lemon Chicken Soup Recipe
Ingredients
- 2.5 cups shredded cooked chicken rotisserie chicken works
- 1.5 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 14 oz bag cauliflower rice frozen
- 2 large carrots sliced
- 2 celery stalks diced
- 6-7 cups chicken broth (or more if you like a thinner consistency)
- 1 tsp poultry seasoning
- ½ tsp celery salt
- Salt and pepper to taste
- Zest and juice of 2 lemons
- Fresh dill and thyme for garnish
- 2 tbsb gluten free flour or see below for low carb options (OPTIONAL)
Instructions
- To a large pot, add the diced onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
- Reduce the heat slightly. Sprinkle the gluten-free flour over the vegetables. Stir continuously for about 1-2 minutes.
- Stir in poultry seasoning, celery salt, black pepper, and bay leaf. Cook for another 1 minute to blend flavors. Gradually stir in the chicken broth while mixing to avoid clumping. Add the cauliflower rice. Bring to a boil, then reduce heat to a simmer.
- Add in the shredded chicken back into the pot. Let the soup simmer for 20 minutes, until the vegetables are tender and the chicken is fully cooked.
- Stir in lemon zest and juice. Adjust salt and pepper to taste.
Notes
- If you’re a fan of that tangy lemony flavor, squeeze a little more lemon juice into your soup before serving.
- Do not put the lemon pith in your soup or it will be super bitter.
- Taste this soup as you make it to adjust/add more spices and herbs if needed.
- Use fresh ingredients if and when possible to make your soup the tastiest it can be!
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Xanthan Gum: Low-carb & Whole30. Xanthan gum is a powerful thickening agent, and you only need a small amount. Start with about 1/4 to 1/2 teaspoon for the entire recipe. Sprinkle it slowly into the soup while stirring continuously to avoid clumping.
- Konjac Flour: Low-carb & Whole30. Also known as glucomannan, is an excellent low-carb thickener. It’s very potent, so you only need a small amount. Start with 1/4 teaspoon for the entire recipe. Gradually whisk it into the hot soup to thicken it. Since konjac flour thickens as it cools, give it a few minutes to reach its full consistency before deciding if you need to add more.
- Cornstarch: NOT Whole30, but gluten-free. In a small bowl, mix the cornstarch with an equal amount of cold water or broth to form a slurry. For example, if you’re using 1 tablespoon of cornstarch, mix it with 1 tablespoon of cold liquid. This prevents clumping when adding it to the hot soup.
- Arrowroot Powder: This is great Whole30-compliant alternative to cornstarch. It’s also paleo-friendly and works similarly to cornstarch as a thickener. Use it in a 1:1 ratio, so if a recipe calls for 1 tablespoon of cornstarch, you can use 1 tablespoon of arrowroot powder. Mix it with a little cold water to create a slurry before adding it to the hot soup to avoid clumping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
