A quick and easy 30 minute chicken soup – so creamy, cozy and comforting. Loaded with healthy vegetables and a vibrant lemon flavor. Gluten free, paleo, and dairy free.
I put on a sweater this morning. And that means it must officially be soup season around here.
If you’ve followed my blog for a while, you know I’m a big fan of soup. Soup is life, IMHO. And I could eat it EVERY day once the weather gets cool.
Today’s recipe is a super simple healthy lemon chicken soup with an irresistible creamy lemon egg broth that will have you hooked.
Creamy lemon egg broth is a Greek-style broth made from broth, whisked eggs, and lemon juice. It’s silky and rich without any added milk or cream.
Creamy chicken lemon soup recipe deets
❤️ aromatics… onions, garlic, bay leaf, + fresh herbs.
❤️ vegetables… carrots, celery, + kale. You can sub any veggies that you like. Spinach or Swiss chard works well in place of the kale. Keep it low carb by adding broccoli instead of carrots.
❤️ chicken… I’m always looking for ways to use leftover chicken. This recipe calls for 2 cups of cooked chicken. It’s perfect for leftover rotisserie chicken.
❤️ the broth… a good quality bone broth + whipped eggs + fresh lemon juice. So flavorful. The eggs add such a creamy texture and act as a thickener for the soup.
This soup is basically comfort in a bowl. It’s packed with vegetables and good quality protein. It’s gluten and dairy free. It’s one of those recipes that makes your belly feel good when you eat it.
And best of all, it’s ready to eat in 30 minutes.
But the real star is that lemon egg broth. It’s zesty and bright. I’m a bit obsessed. Trust me. It’s so dang good.
Love soup?
Check out all my soup recipes HERE.
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30 Minute Creamy Lemon Chicken Soup (gluten free, paleo, + dairy free)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A quick and easy 30 minute chicken soup – so creamy, cozy and comforting. Loaded with healthy vegetables and a vibrant lemon flavor. Gluten free, paleo, and dairy free.
Ingredients
- 2 tbsp avocado oil, coconut oil, or ghee
- 1/2 medium onion, chopped
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 2–3 cloves garlic, minced
- 6 cup good quality broth (vegetable, homemade bone broth or Kettle and Fire)
- 1 bay leaf
- 2 cups cooked chicken
- 2 cups loosely packed kale, chopped
- 3 eggs
- 1/4 cup fresh lemon juice
- salt + pepper to taste
- lemon slices + fresh herbs to garnish (I used parsley)
Instructions
- Heat fat of choice in a large stockpot or Dutch oven over medium heat. Add onion, carrots, and celery and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in and garlic and cook for another minute.
- Add broth and bay leaf. Cover and bring to a gentle simmer until vegetables begin to soften, about 5-7 minutes. Then turn to low heat.
- Remove 1 and 1/2 cups of hot broth from soup pot and set aside. Then add chicken and kale into soup pot. Stir to combine.
- To make lemon egg broth, whisk eggs in a large bowl until frothy, about 1 minute. Continue whisking and SLOWLY pour the reserved hot broth into the whisked eggs to temper them so they do not curdle once added to hot soup. Continue whisking and add lemon juice.
- Slowly stir lemon egg broth back into the soup pot. Cook for 3 to 5 minutes more , but do not let it come to a boil.
- Salt and pepper to taste. Add thin slices of lemon + fresh herbs like parsley, dill, or basil. Enjoy!
Notes
Be sure to temper the eggs with the hot broth before adding to the soup to keep it from curdling.
Do not bring soup back to a boil after adding the lemon egg broth.
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This was delicious! I wanted chicken soup but didn’t want plain ol’ chicken soup. This sounded interesting and I’m glad I tried it. The lemon really brightens it up. I substituted spinach for the kale since I had it on hand, but did everything else the same. Next time I think I’ll put it over thin zucchini noodles for an extra veggie boost. Thanks for sharing!
★★★★★
Yay! So glad you liked it. Adding zucchini noodles is a great idea!