4.9 from 64 votes
Lemon Chicken Soup Recipe
Lemon Chicken Soup combines chicken thighs, riced cauliflower, and fresh spinach in a broth enriched by lemon juice and a slow-whisked egg mixture that creates a smooth, velvety texture. Enhanced with sautéed aromatics like carrots, celery, onion, garlic, and a touch of chili flakes, this soup offers a nourishing balance of savory and bright citrus flavors ideal for comforting meals.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
4
servings
Calories:
471 kcal
Course:
Soup
Cuisine:
Greek
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 471
% 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.