Easy Lemon Chicken Soup Recipe

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.

Prep Time10

Cook Time25

Total Time35

Course: Main Course, Soup

Cuisine: American

Diet: Diabetic, Gluten Free

Method: Crockpot, Stovetop

Servings: servings

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

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!
Store leftovers in an airtight container in the fridge for up to 3-4 days.

Subs for gluten-free flour:

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