30 Minute Low Carb Lemon Chicken Soup
A vibrant and comforting grain-free soup that delivers bright citrus notes and savory herbal depth in record time. This low-carb recipe replaces traditional noodles with tender chicken and nutrient-dense spinach, making it the perfect quick, healthy, and satisfying meal for busy weeknights. It is a fresh take on a classic comfort food that prioritizes quality protein and clean ingredients.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Ingredients
2 tablespoons olive or avocado oil
1/2 white or yellow onion, diced
1 cup celery, diced
1 tablespoon garlic, minced
32 ounces chicken stock or broth
1 1/2 pounds chicken breasts or thighs, boneless and skinless
1 cup carrots, cut into circles
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
3 tablespoons lemon juice
2 1/2 ounces spinach
Instructions
Heat the olive or avocado oil in a large pot or Dutch oven over medium heat.
Add the diced onion and celery, sautéing for about 5 minutes until softened.
Stir in the minced garlic, dried thyme, dried oregano, and dried rosemary, cooking for 1 minute until fragrant.
Add the chicken pieces, salt, and pepper, stirring to coat the chicken in the aromatics.
Pour in the chicken stock and add the carrots.
Bring the soup to a gentle boil, then reduce the heat to a simmer.
Cook for 15-20 minutes, or until the chicken is fully cooked through and carrots are tender.
Stir in the fresh lemon juice and spinach, cooking for an additional 1-2 minutes until the spinach is wilted.
Serve hot, adjusting seasoning to taste if necessary.
Notes
Feel free to add other low-carb vegetables like zucchini or mushrooms if you have them in your fridge. For a deeper flavor, you can sauté the chicken briefly before adding the stock. Store leftovers in an airtight container in the refrigerator for up to 3 days.