Lemon Chicken Soup: A Bright, Cozy Bowl of Sunshine

Lemon Chicken Soup is a bright and comforting dish that’s perfect for any season. This easy-to-make recipe will warm your soul with its zesty flavors and wholesome ingredients. Whether you’re feeling under the weather or just want something light yet satisfying, this soup will surely hit the spot.

Why make this recipe

Lemon Chicken Soup is not only delicious, but it’s also a nutritious option that combines lean protein with fresh vegetables. The bright notes from the lemon add a refreshing twist, making it a standout choice for meal prep or a cozy dinner. It’s perfect for nourishing yourself or your loved ones, especially when you need a pick-me-up.

Ingredients

• 1 lb chicken thighs or breasts
• 4 cups chicken broth
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 cup spinach or kale, chopped
• Salt and pepper to taste
• Optional: zucchini noodles or orzo/rice

How to make it

1. In the Instant Pot, combine the chicken, chicken broth, carrots, celery, onion, garlic, lemon juice, salt, and pepper.
2. Seal the lid and cook on high pressure for 10 minutes.
3. If using a crock pot, cook on low for 6-8 hours or high for 3-4 hours.
4. If cooking on the stove, bring to a boil then reduce to a simmer for about 30 minutes.
5. Shred the chicken and return it to the pot.
6. Stir in the lemon zest, spinach or kale, and zucchini noodles or orzo/rice if desired.
7. Adjust seasoning and serve hot.

How to serve it

Serve your Lemon Chicken Soup steaming hot, garnished with extra lemon zest or fresh herbs for added flavor. For a heartier meal, you can add zucchini noodles, or orzo/rice if you prefer. Pair it with warm, crusty bread or a simple salad for a complete meal.

How to store it

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it in portions. The soup can typically be stored in the freezer for up to 2-3 months. Just defrost in the fridge overnight before reheating.

Helpful tips

• Adjust the seasoning with more salt and pepper to suit your taste.
• If you prefer a thicker soup, you can blend part of the soup before adding back the chicken.

Optional variations

• You can switch up the greens by using kale instead of spinach or any other leafy greens you have on hand.
• For a vegetarian version, replace the chicken with chickpeas or lentils and use vegetable broth instead of chicken broth.

Frequently asked questions

Can I use frozen chicken for this recipe?
Yes, you can! Just add a few extra minutes to the cooking time in the Instant Pot if using frozen chicken.

Can I use a different type of vegetable?
Absolutely! Feel free to add in any vegetables you like or have on hand, such as peas or bell peppers.

How can I make it spicier?
If you enjoy a bit of heat, consider adding a pinch of crushed red pepper flakes or freshly chopped jalapeños to the soup for an extra kick.

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