Easy One-Pot Lemon Chicken Soup

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!

Prep Time10

Cook Time25

Total Time35

Course: Main Course, Soup

Cuisine: American

Diet: Diabetic, Gluten Free

Keyword: lemon chicken soup

Method: Crockpot, Stovetop

Servings: servings

Author: Ashley McCrary

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