This lemony chicken soup is like sunshine in a bowl—bright, light, and loaded with fresh spring veggies. The lemon adds a zesty kick that wakes up every spoonful, and the tender chicken makes it feel hearty enough to be a full meal.
Perfect for chilly days, busy weeknights, or anytime you need something warm and feel-good.
Key Ingredients & Smart Swaps
- Chicken: Boneless, skinless chicken breasts are quick and lean. You can also use chicken thighs, rotisserie chicken, or even leftover roasted chicken!
- Broth: Chicken broth gives it a rich base. Swap with veggie broth for a vegetarian twist (just skip the chicken or sub with chickpeas).
- Veggies: Carrots, zucchini, peas, and cherry tomatoes bring freshness and color. Try green beans, asparagus, or bell peppers if you want to mix it up.
- Lemon: Fresh juice + zest adds brightness. No lemons? A splash of white wine vinegar or apple cider vinegar will give you that tang.
- Herbs: Dried thyme brings warmth. You can use fresh thyme, or swap for basil or oregano if you prefer.
Ingredients
For the Soup:
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup water
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 cup carrots, diced
- 1 cup zucchini, diced
- 1 cup fresh or frozen peas
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 1 lemon, zested and juiced
- 1 tsp dried thyme
- Salt & pepper to taste
Optional Garnish:
- Chopped fresh parsley
Instructions:
1. Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion and garlic, and sauté for about 3–5 minutes until the onion is soft and fragrant.
2. Add Carrots
Stir in the carrots and cook for another 5 minutes, letting them soften just a bit before the broth goes in.
3. Add Broth + Chicken
Pour in the chicken broth and water, then nestle the chicken breasts into the pot. Bring to a boil, then reduce heat and let it simmer for about 10–15 minutes.
4. Add More Veggies
Stir in the zucchini, cherry tomatoes, peas, and dried thyme. Simmer for another 10 minutes, or until the chicken is fully cooked and the veggies are tender.
5. Shred the Chicken
Remove the chicken and shred it with two forks. Return the shredded pieces to the pot.
6. Add Lemon + Season
Stir in the lemon zest and juice. Taste and season with salt and pepper as needed. The lemon will bring everything to life!
7. Serve + Enjoy
Ladle into bowls and sprinkle with fresh parsley if you’d like. This soup is warm, wholesome, and perfect with crusty bread on the side!
FAQs + Helpful Tips
Can I Use Frozen Veggies?
Totally! Just add frozen peas in the last 5 minutes of cooking. They’ll thaw and cook quickly without losing their color or texture.
What Can I Use Instead of Chicken?
For a plant-based version, swap chicken for canned chickpeas or white beans. Use veggie broth, and the lemony flavor still shines.
Can I Freeze It?
Yes! Let the soup cool completely, then store in freezer-safe containers. It’ll keep for up to 3 months. Defrost overnight in the fridge and reheat gently on the stove.
Want to Make It in a Slow Cooker?
Sauté onion and garlic first, then add everything (except lemon juice) to your slow cooker. Cook on low for 6–8 hours or high for 3–4. Shred chicken, stir in lemon juice at the end, and serve.
