Easy One-Pot Lemon Chicken Soup
Published Oct 03, 2024 Updated Feb 03, 2026
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This lemon chicken soup is a cozy, brothy one-pot meal made with tender chicken, soft vegetables, cauliflower rice, fresh herbs, and a bright finish of lemon that keeps it comforting without feeling heavy. Everything simmers together in a single pot using simple pantry staples, making it a weeknight-friendly soup that’s low effort but nourishing. The slow simmer builds a flavorful broth, the vegetables add body and softness, and the lemon is added just at the end to lift and balance the richness – giving you a soup that feels both soothing and fresh in every bite!
Why You’ll Love This Lemon Chicken Soup Recipe
This easy lemon chicken soup is naturally gluten-free, packed with protein, and loaded with vegetables, with an adaptable texture that makes it just as comforting as it is fresh and light. It’s super nourishing without feeling heavy, thanks to a simple simmered broth and bright lemon that keeps every bite balanced and satisfying.
I’m always drawn to one-pot soup recipes made with simple ingredients that fill the kitchen with the best kind of comfort, and this lemon chicken soup fits right in alongside favorites like my white chicken chili or chicken tortilla soup. This soup makes enough for several generous servings and is perfect for leftovers throughout the week. Everything cooks together in one pot, keeping cleanup simple and dinner effortless, while still delivering that slow-simmered comfort that makes homemade soup so satisfying!
Ingredients You’ll Need
This recipe uses simple pantry staples and comes together with just a handful of fresh ingredients.
- Shredded cooked chicken: Rotisserie chicken works great and keeps things easy.
- Olive oil: Used to sauté the vegetables and build flavor from the start.
- Onion, garlic, carrots, and celery: A classic soup base that adds depth and balance.
- Cauliflower rice: Keeps the soup light and low carb while still making it filling.
- Chicken broth: Use more or less depending on how brothy you like your soup.
- Poultry seasoning and celery salt: Adds savory flavor without overpowering the lemon.
- Salt and pepper: Adjust to taste as the soup simmers.
- Lemon zest and juice: Brings brightness and freshness to the finished soup.
- Gluten-free flour (optional): Helps slightly thicken the broth without making it heavy.
- Fresh dill and thyme: Optional garnish that adds a fresh, herby finish.
How to Make Lemon Chicken Soup
Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, carrots, and celery, and sauté for about 5 minutes until softened and fragrant.
Step 2: Lower the heat slightly and sprinkle the gluten-free flour over the vegetables, if using. Stir continuously for 1-2 minutes to coat everything evenly.
Step 3: Stir in the poultry seasoning, celery salt, black pepper, and bay leaf. Slowly pour in the chicken broth while stirring to prevent clumping. Add the cauliflower rice, bring the soup to a gentle boil, then reduce to a simmer.
Step 4: Add the shredded chicken and let the soup simmer for about 20 minutes, until the vegetables are tender and everything is warmed through.
Step 5: Remove the pot from the heat and stir in the lemon zest and lemon juice. Taste and adjust salt and pepper as needed before serving.
Mac’s Pro Tip
Expert Tips for the Best Lemon Flavor
- If you skip the flour, the soup will stay brothy and light rather than thick, which is still cozy and flavorful without feeling heavy.
- If you love a bold lemon flavor, squeeze in a little extra lemon juice right before serving. Just be sure to zest only the yellow part of the lemon and avoid the white pith, which can make the soup taste bitter.
- Always add the lemon at the end of cooking. Letting lemon juice simmer too long can dull the brightness and create bitterness, and adding it at the end keeps the flavor fresh and clean.
- Taste as you go and adjust seasoning as needed. Small tweaks make a big difference with soup.
Serving Suggestions
- This soup is delicious on its own, but is extra delicious paired with simple sides. Try serving it with shaved parmesan, gluten-free crackers, or a dollop of sour cream if dairy works for you.
- For something warm and savory alongside it, my cheesy garlic bread or garlic herb biscuits are always a hit!
- A simple green salad or Greek-style salad also rounds out the meal nicely.
If you’re looking for another cozy chicken soup to add to your dinner rotation, my chicken parmesan soup is a great option for nights when you want something rich and comforting.
Storage and Reheating Tips
- Let any leftover soup cool to room temperature, then store it in an airtight container in the fridge for 3-4 days. I like storing individual portions for quick lunches or easy reheating.
- This soup is best enjoyed fresh or refrigerated, as lemon-based soups don’t always freeze well and can lose some of their brightness after thawing.
- To reheat, warm gently in the microwave in 1-minute intervals, stirring between each, or reheat on the stove over medium heat. If the soup thickens in the fridge, add a splash of broth while reheating.
Recipe FAQs
Yes! You can swap the cauliflower rice for cooked brown rice, white rice, or orzo pasta if you prefer a heartier texture. If using rice or pasta, add it already cooked to prevent the soup from becoming too thick or starchy, and adjust the broth as needed.
Lemon zest and juice should be added at the end of cooking to keep the flavor bright and prevent bitterness.
This soup is naturally gluten-free, and it can be made Whole30 compliant by skipping the flour and using compliant broth.
It absolutely can. This soup stores well in the fridge and reheats easily, making it great for meal prep.
More Favorite Soup Recipes
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Easy One-Pot Lemon Chicken Soup
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 skip the flour, the soup will stay brothy and light rather than thick, which is still cozy and flavorful without feeling heavy.
- If you love a bold lemon flavor, squeeze in a little extra lemon juice right before serving. Just be sure to zest only the yellow part of the lemon and avoid the white pith, which can make the soup taste bitter.
- Always add the lemon at the end of cooking. Letting lemon juice simmer too long can dull the brightness and create bitterness, and adding it at the end keeps the flavor fresh and clean.
- Taste as you go and adjust seasoning as needed. Small tweaks make a big difference with soup.
Storage and Reheating Tips
- Let any leftover soup cool to room temperature, then store it in an airtight container in the fridge for 3-4 days. I like storing individual portions for quick lunches or easy reheating.
- This soup is best enjoyed fresh or refrigerated, as lemon-based soups don’t always freeze well and can lose some of their brightness after thawing.
- To reheat, warm gently in the microwave in 1-minute intervals, stirring between each, or reheat on the stove over medium heat. If the soup thickens in the fridge, add a splash of broth while reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
