Lemon Chicken Soup Recipe
User Reviews
4.9
Lemon Chicken Soup Recipe
Description
The Lemon Chicken Soup Recipe begins with sautéing diced carrots, celery, and onions in olive oil before adding garlic and chili flakes for a gentle heat. Bone-in chicken thighs simmer in chicken stock along with these vegetables, infusing the soup with rich, savory depth. Separately, riced cauliflower is lightly steamed until tender, contributing subtle creaminess to the final soup. Eggs are whisked with lemon juice, then tempered with hot soup before being stirred back in, thickening the broth slightly and adding a silky texture. Fresh spinach is added at the end, along with shredded chicken, to complete the dish.
This soup offers a pleasant balance of flavors — the lemon juice adds brightness and acidity that contrasts with the richness of chicken and eggs. The cauliflower rice adds body without heaviness, while spinach provides fresh green notes. The chili flakes give just enough warmth without overpowering the lemon or garlic notes.
It makes a satisfying meal on its own or can be paired with rustic bread or a light salad. The cooking method in an Instant Pot speeds up the process but allows flavors to meld effectively.
Ingredients
- 2 teaspoons olive oil
- 4 medium carrot diced
- 4 ticks celery diced
- ½ medium onion diced
- 4 cloves garlic minced
- ½ teaspoon chili flakes
- 6 chicken thigh bone in
- 6 cups chicken stock
- 1 head cauliflower riced (about 3 cups)
- 3 large egg
- ½ cup lemon juice
- salt to taste, sea salt
- black pepper to taste, sea salt
- 2 ounces spinach
Instructions
- Turn your Instant Pot to Saute. Add the oil to the pot and add the carrots, celery, and onion and saute for 3 minutes. Add the garlic and chili flakes and cook for 1 more minute.
- Add the chicken thighs and stock to the pot. Seal the lid, turn it to Soup Mode and set the timer for 10 minutes. When the timer goes off, turn the release valve and wait until the pressure is released before opening the pot.
- While the soup is cooking, add the riced cauliflower to a pan over medium-high heat and add ¼ cup of water. Steam until the cauliflower is soft.
- Remove the chicken thighs from the pot and shred them using 2 forks. Discard the bones.
- Whisk the eggs with the lemon juice. Slowly whisk 1 cup of the hot soup into the eggs then pour the eggs into the pot. Season to taste with sea salt and pepper.
- Return the chicken to the pot, add the cauliflower rice and the spinach, and stir.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 471kcal | 24% |
| Carbohydrates | 32g | 11% |
| Protein | 48g | 96% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 296mg | 99% |
| Sodium | 848mg | 35% |
| Potassium | 1681mg | 36% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 12026IU | 241% |
| Vitamin C | 93mg | 103% |
| Calcium | 139mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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