Description
Welcome to this light and bright One-Pot Lemon Chicken Soup! It is perfect for a simple reset. You will love how easy this is to clean up after, too.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chicken pieces and cook until lightly browned on all sides. You do not need to cook them through.
- Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
- Pour in the chicken broth. Add the dried thyme, dried rosemary, and bay leaf.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Remove and discard the bay leaf.
- Stir in the fresh lemon juice and chopped parsley.
- Season the soup with salt and black pepper to your liking.
- Serve hot and enjoy your light, flavorful soup!
Notes
- For an extra bright flavor, add the zest of half a lemon during the simmering stage.
- If you prefer shredded chicken, cook the chicken breasts whole in the broth until done, then remove and shred before returning them to the pot.
- This soup freezes well for future easy meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg