I’m so glad the weather is turning cooler, because I love soup! A protein, some veggies, a bit of fat and an acid for brightness…and voila…the perfect belly warming meal in a bowl.
This Lemon Chicken Soup doesn’t have a huge backstory, it’s just a combination of some of my favorite things…onions, carrots, mushrooms, broccoli, chicken, garlic, coconut milk (not pictured below) and LOTS of lemon juice!
I make this soup on the stove, in my Le Creuset dutch oven, but it could easily be made in a slow cooker as long as you hold off on adding the broccoli, lemon juice, lemon zest and coconut milk until the last 10 mins of cooking.
Regardless of how you make it, hope hope you enjoy this soup as much as I do!
Lemon Chicken Soup (Paleo, Whole30)
Author: Lee of Whole Paleo Eats
Recipe type: Soup
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6-8
A bright and creamy chicken and veggie soup!
Ingredients
- 1 Tbs olive oil
- 3 small carrots, diced (about 1 cup)
- 1 small white onion, diced
- ½ Tsp minced garlic
- 4 cups of Paleo chicken broth
- 4 cups of water
- 2 3.5 oz packages of shiitake mushrooms
- 1½ lbs chicken breast, sliced
- 2½ cups diced broccoli
- Zest of one lemon
- ½ cup of lemon juice
- 1 cup full fat, unsweetened coconut milk
- 1 Tsp salt
Instructions
- Heat a large soup pot or dutch oven to medium/low heat. Add olive oil. Once the oil is hot, add the carrots, onions and garlic. Saute, stirring occasionally, until the carrots are slightly soft (15-20 mins).
- Turn heat to high. Add the broth and water and bring to a boil.
- Turn heat down to medium an add the mushrooms and chicken. Cover and cook until the mushrooms and chicken are cooked (15-20 mins).
- Turn heat off, add the broccoli, lemon juice, lemon zest, coconut milk and salt. Cover and let sit for 5-10 mins.
- Serve and enjoy!