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Clean Eating Lemon Chicken Soup - Bright, Comforting, and Simple

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3–4 garlic cloves, minced
  • 1 teaspoon sea salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano (or Italian seasoning)
  • 1 bay leaf
  • 6 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 large lemon (zest and 1/4–1/3 cup juice, to taste)
  • 1/2 cup uncooked brown rice or quinoa (optional), or 1 cup cooked
  • 2 cups baby spinach or chopped kale (optional)
  • 2 tablespoons fresh parsley or dill, chopped
  • Red pepper flakes (optional, for a little heat)

Method
 

  1. Warm the pot: Heat the olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes, stirring, until softened and fragrant.
  2. Add aromatics: Stir in the garlic, salt, pepper, oregano, and bay leaf. Cook 30–60 seconds until the garlic smells nutty, not burnt.
  3. Build the base: Pour in the chicken broth. Bring to a gentle boil. If using uncooked brown rice or quinoa, add it now.
  4. Cook the chicken: Nestle the chicken breasts or thighs into the hot broth. Reduce to a steady simmer, cover, and cook 12–18 minutes, depending on thickness, until the chicken is cooked through.
  5. Shred the chicken: Transfer the chicken to a plate and shred with two forks. Return the shredded chicken to the pot. If using pre-cooked grains, stir them in now.
  6. Brighten it up: Turn off the heat. Stir in the lemon zest and lemon juice. Start with 1/4 cup juice, then taste and add more if you like it zingier.
  7. Add greens and herbs: Fold in spinach or kale and let it wilt for 1–2 minutes. Remove the bay leaf. Stir in parsley or dill. Add a pinch of red pepper flakes if you want heat.
  8. Taste and adjust: Add more salt, pepper, or lemon to balance the flavors. The broth should taste bright but not sour.
  9. Serve: Ladle into bowls and enjoy warm. A drizzle of olive oil or extra herbs on top is a nice touch.