Creamy Lemon Chicken Soup is warm and bright. Surprisingly low carb, it is comforting, nourishing, and perfect for this time of year!
Ahhhhh…spring! It has finally arrived where I live. The birds singing outside my door seem completely unaware of all that is going on in the world right now. The rest of us are acutely aware. I wanted to create something comforting and nourishing for us, but still appropriate for the season.
Enter Creamy Lemon Chicken Soup.
I seriously love the flavor combination of some fresh-squeezed lemon in chicken broth, and have been known to squeeze some lemon in my soup, even when it doesn’t seem to make sense. If you’ve never tried it before, give it a go!
The ingredients for this recipe will most likely be available in your grocery store. (The only ingredient that might be problematic is arrowroot starch/flour
Friend, I hope you can feel some comfort through the recipes that I am sending out to you. If you were hunkered down with me, I would make you this soup, and tell you that we will see the other side of the troubles we are now facing. The best I can do is give you the recipe…
Please know that, as always, I am wishing love and healing.
💗,
Wendi
Creamy Lemon Chicken Soup
Course: SoupsCuisine: AIP, PaleoDifficulty: Easy4
servings15
minutes10
minutesCreamy Lemon Chicken Soup is warm and bright. It is comforting, nourishing, and perfect for this time of year!
Ingredients
2 TBSP extra virgin olive oil (EVOO)
1/2 cup chopped onion
1/2 cup chopped celery
3 cups riced cauliflower*
2 cups chopped pre-cooked chicken
1 tsp sea salt
4 cups bone broth (chicken)
1/4 cup freshly squeezed lemon juice
1/2 cup coconut milk
1 TBSP arrowroot starch/flour
1 TBSP water
1 cup chopped fresh spinach
Lemon wedges, served at table
Directions
- Place EVOO in a large saucepan over medium high heat. When oil is warm, add onion, celery and riced cauliflower. Sauté for 5 minutes.
- Add cooked chicken and salt. Sauté another minute.
- Add broth, lemon juice, and coconut milk. Heat through and stir for 2 minutes.
- Place arrowroot starch and water in a container with a tight-fitting lid. Shake vigorously to make a slurry. Turn up the heat a bit on the soup. When it is bubbling, stir in the slurry to thicken.
- Turn heat back down to medium high. Stir in the spinach. When the spinach has just wilted, the soup is ready! Serve with extra lemon wedges at the table for squeezing into the soup, if desired.
Notes
- *Prep time assumes cauliflower is already riced. To rice cauliflower, cut up raw cauliflower into chunks, and run through a food processor, just until it resembles rice. Don’t process too much!
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Hi again! I warned you I would dominate your comments! BTW, I’m also planning on making another soup of yours tonight, now that I have all this delicious homemade broth! Yes, I love love soup! I also love lemon and love this soup! This will certainly be amongst my faves and it was hard putting my spoon down. I was so anxious to make this since I miss having Avgolemono (no to eggs) that I forgot to pick up spinach. Didn’t miss it but look forward to it the next time. On my 3rd bowl 🤫🤫🤫 I now added some dill and 🥰🥰 I’m in bliss!
I love your recipes! You’re a great writer and everything is well formatted and easy to follow. Your pics are perfection! And this pic & recipe especially conjures up the cheeriness & brightness of spring and can remind us, in these times, there’s always a rebirth. Hopeful and healing thoughts & wishes to everyone!
Renee, you just keep writing! It makes my day! 😁 I believe that ALL art needs two parties – the person making the art, and the person receiving it. Art is meant to be shared, and without someone to receive it, it falls flat. It brings me joy to know that you are enjoying these recipes and photos. How fun would it be to just make these in my kitchen by myself? Not very.
I’m with you – I love this soup! I think it is my current favorite. And I’m so glad you got the spring vibe from the photo. That’s exactly what I was going for!
Thank you for writing, and bringing the art full circle. 🥰
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Every time I try a recipe on this website I really enjoy it!! Made this with homemade bone broth and with a half of a head of cabbage instead of celery. Super yummy!!
Hi, Alexis! How kind of you! This soup is one of my favorites, and I’m glad you like it, too. Thank you for circling back to tell me! 🙂
this soup is absolutely delicious and such a nice change from all the usual “chicken / vegetable/ tomato based/ or pumpkin soups’ out there. THANKYOU! it is an absolute favourite of mine which I keep coming back to time and time again!
Hi, Monica! So glad you like it. It’s a favorite of mine, too. Thank you for writing! 😀