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Lemon and Herb Chicken Soup
with pan seared carrots

Active: 30 min Total: 30 min

This variation on classic chicken soup has plenty of feel good ingredients to help keep those winter blues at bay. Lemon and fresh herbs add bright notes and pan seared carrot sticks give some crunch to serve on the side.

Tags

Ingredients

Servings:
4
Metric
Lemon and Herb Chicken Soup:
  • Onions, small - 1, chopped
  • Celery - 2 ribs, chopped
  • Parsley, fresh - 2 Tbsp, chopped
  • Chicken thighs, boneless and skinless (sub chicken breasts) - 1 1/2 lbs
  • Lemons - 1, zest and juice of
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Stock, chicken or vegetable - 4 cups
  • Bragg's / coconut aminos - 2 tsp
  • Thyme, fresh - 2 sprigs
  • Bay leaves - 2
Pan Seared Carrots:
  • Carrots - 1 lb, sliced
  • Butter - 1 Tbsp
  • Maple syrup - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Onions / Celery / Carrots - Prep as directed. (Can be done up to 5 days ahead)
  2. Parsley - Chop. (Can be done up to 3 days ahead)
  3. Chicken - Season with salt and pepper and tenderize with a fork.
  4. Lemons - Zest and reserve juice.

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Make

  1. Heat a Dutch oven over medium heat. Add first part of oil. When oil begins to shimmer, add chicken and sear on both sides until cooked through, ~6 minutes. Transfer to a plate and allow to cool. Return Dutch oven to the heat and add second part of oil. Add onions, celery and parsley with a pinch of salt. Saute until onions and celery are tender, ~3 minutes. Add lemon zest, stock, aminos, thyme sprigs and bay leaves. Bring to a simmer and allow to simmer for 5 minutes while flavors develop.
  2. While soup simmers, heat a skillet or wok over medium-high heat. Add butter and when it melts, add carrots, maple syrup and a generous pinch of salt. Saute carrots until golden brown and tender, ~6 minutes.
  3. Shred or chop chicken and add it back into the soup along with lemon juice. Season with salt and pepper. Discard thyme sprigs.
  4. Serve soup with carrots on the side and enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (201)
Gluten-free (17)
Paleo (14)
Vegetarian (18)

84 reviews

Bought bread bowls from Panera (didn't see the link they mention in the description to make the bowls) and brace yourself BUT-- I think the soup was better than Panera. I thought "no way can this be great without cream but at least I'll feel like I'm healthy" and I WAS SO WRONG. Soup was awesome. Totally making this again.

By: Kristen
Posted: Sep 25, 2018
Diet: Original
0 Helpful

Nearly doubled the chicken broth by the end - lost a lot of liquid because the broccoli took much longer to soften than written. I'll blanch it first next time.

By: Abby T.
Posted: Mar 22, 2017
Diet: Original
0 Helpful

We made the 8 serving option and had to cook it for much longer than specified in the recipe, at all of the steps.

By: Kate
Posted: Feb 05, 2017
Diet: Vegetarian
0 Helpful

Used less flour and no bread bowl for less carbs, added blue cheese and chayenne pepper. It was perfect!

By: Heather
Posted: Dec 30, 2016
Diet: Original
0 Helpful

CREAM and BACON needs to be added ;)

By: Zivi
Posted: Dec 16, 2016
Diet: Original
0 Helpful

Easiest broccoli Cheddar soup to make ever. I skip the bread bowl to cut down on carbs but otherwise this soup is great

By: Matt
Posted: May 24, 2016
Diet: Original
0 Helpful