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October 17, 2022

Lemon Chicken and Vegetable Soup

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Lemon Chicken and Vegetable Soup is so comforting and chock-full of nutrients!

Lemon Chicken and Vegetable Soup

In this recipe, the vegetables are cooked with butter and then combined with bone broth (you can also use meat stock), and to finish, the yolks and lemon are whisked in to give it a bright and creamy flavor!

You can add soaked rice or quinoa to the soup if you’d like, or even add other various in-season vegetables.

I like to serve this with jalapeño cornbread or white dinner rolls. So delicious!

Lemon Chicken and Vegetable Soup

Here are some other popular soup recipes you might enjoy!
Creamy Tomato Soup
Shrimp and Potato Chowder
White Bean and Ham Soup 
Cream of Vegetable Soup 
Lentil, Carrot and Kale Soup 

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Lemon Chicken and Vegetable Soup

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★★★★★

5 from 3 reviews

  • Author: Carrie Vitt
  • Prep Time: 20
  • Cook Time: 50
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 4
  • Category: soup
  • Diet: Gluten Free

Ingredients

4 tablespoons unsalted butter or 3 tablespoons ghee or coconut oil for dairy-free
4 carrots, cut into coins
4 celery stalks, cut into bite-size pieces
1 onion, chopped
2 zucchini, cut into 1” thick pieces
4 cloves garlic, sliced
3 boneless, skinless chicken breasts
6 cups bone broth or meat stock
1 1/2 tbs grey Celtic sea salt
1/4 tsp freshly ground black pepper
4 large egg yolks
3 tablespoons fresh lemon juice
1/2 cup parsley, chopped

Instructions

Place the butter in a large pot over low heat and melt. Add the carrots, celery, onion, zucchini and garlic to the pot. Stir and then put the lid on the pot and let sweat for 30 minutes. 

Add the chicken breasts, broth, salt and pepper and bring to a boil over high heat. Reduce heat to medium-low and continue to simmer until chicken is cooked through, about 8 minutes. Using a pair of tongs, remove the chicken and place on a cutting board. Cut the chicken into bite-size pieces and then add back to the broth mixture. 

In a small bowl, whisk together the egg yolks and lemon juice. Slowly add 1/2 cup of the hot liquid to the egg yolks while whisking constantly. Then, slowly add the yolk mixture to the soup while whisking constantly. 

Add the parsley, season with additional sea salt and pepper if needed, and serve. 

Keywords: lemon chicken and vegetable soup

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Filed Under: Dairy-Free Recipes, Gluten Free Recipes, Grain Free Recipes, Main Dish, Soups, Thyroid Support and Health Recipes (Days 1-30), Thyroid Support and Health Recipes (Days 31+), Uncategorized | 12 Comments

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12 Comments

  1. Laura

    October 19, 2022 at 3:50 pm

    This looks good but why do you use Celtic sea salt instead of regular sea salt? And can I just use regular sea salt?

    ★★★★★

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    • Deliciously Organic

      October 22, 2022 at 4:50 pm

      I use it because it contains over 80 different minerals and tastes so good!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  2. Jenny

    October 21, 2022 at 1:44 pm

    If I were to make this soup as it is and split it into two freezer bags (I’m only cooking for 2 people), how many days the soup can stay?
    to Jenny" aria-label='Reply to this comment to Jenny'>Reply to this comment
    • Deliciously Organic

      October 24, 2022 at 9:50 am

      It can stay frozen for about 3 months.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. carol

    October 21, 2022 at 1:46 pm

    love it. My son would like it thicker so I’ll use less broth next time. But great flavour. also, can I replace chicken with turkey or lamb?

    ★★★★★

    to carol" aria-label='Reply to this comment to carol'>Reply to this comment
    • Deliciously Organic

      October 22, 2022 at 4:50 pm

      Yes, you can swap out the proteins!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Margaret

        October 28, 2022 at 8:43 pm

        Carrie — I made this soup for the first time this evening. Best chicken/veggie soup I’ve ever tried. My whole family thinks so too. The lemon egg wash makes it! Thank you for sharing.
        to Margaret" aria-label='Reply to this comment to Margaret'>Reply to this comment
        • Deliciously Organic

          October 31, 2022 at 8:56 am

          So glad you enjoyed it!
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  4. Cressida

    December 5, 2022 at 7:58 pm

    This was so satisfying. The only change I made was instead of zucchini (cuz I didn't have any) I added small gold potatoes (figured my kids would like it better that way anyway) and this was so good! It was so creamy and the lemon wasn't overwhelming at all, delicious!

    ★★★★★

    to Cressida" aria-label='Reply to this comment to Cressida'>Reply to this comment
    • Deliciously Organic

      December 6, 2022 at 9:53 am

      I'm so glad you enjoyed it!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. Kayla

    December 20, 2022 at 6:59 pm

    This sounds so yummy! Lemon chicken is a big hit in our home so I’m excited to try this soup! Can I skip the egg yokes or supplement them with something else. My son has an egg allergy.
    to Kayla" aria-label='Reply to this comment to Kayla'>Reply to this comment
    • Deliciously Organic

      January 2, 2023 at 12:10 pm

      You can skip them, but the soup won't be as creamy.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
Welcome to Deliciously Organic

Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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