This Lemony Chicken & Vegetable Soup has become our family’s new feel-good meal. Bright, flavorful, filling, full of protein from cooked chicken + rocking 5(!) different vegetables (onion, carrots, celery, zucchini + frozen riced cauliflower). Made on the stovetop in one pot in under 30 minutes, it is such a comforting dinner that warms you up from the inside out.

Lemon chicken & veggie soup in two bowls on a table. There is buttered bread in one bowl and both bowls of spoons. There are fresh herbs, torn bread, and a bowl of butter on the table next to the bowls.

It is legit frosty outside. Going for a walk requires extra bundling. Cars need to be warmed up before heading out for the day. And I am making all the vegetable soup recipes on repeat for dinner.

But, I have been making this Lemony Chicken & Vegetable more than any other soup this season. More often than not, you will find it simmering away on my stovetop around dinner time. I’ve had to ask my family if they are sick of it yet…and the answer is always no. Their love of this soul-filling soup runs as deep as mine.

And I get it. And I think you will, too. You see, this Lemon Chicken Soup is full of such incredible flavor from the lemon zest, lemon juice, dried thyme, rosemary, and paprika that your tastebuds crave it. And it is packed with 5 added veggies (onions, carrots, celery, zucchini + frozen riced cauliflower) + oodles of hearty cooked chicken…..your body will just feel so nourished and fueled after eating it. It is made in one pot in under 30 minutes and is the perfect thing to curl up with when you need to warm up, aren’t feeling your best, or simply want a truly comforting meal that makes you feel good from the inside out. The leftovers are dreamy and the whole shebang is gluten free + grain-free…though you can totally add rice or orzo if your stomach compels you to do so.

Ingredients for lemon chicken veggie soup on a table before being prepped and made into soup
Ingredients: onion, zucchini, salt, pepper, olive oil, lemon juice & lemon zest, cooked chicken breast, dried rosemary, dried thyme, dried paprika, garlic, carrots, celery, chicken broth, frozen riced cauliflower.

How to make this soup: a step-by-step visual guide

If you are a visual person, here is a picture guide for how the recipe should look at each step. Be sure to grab the exact measurements for the ingredients by scrolling down to the recipe card below.

Cut zucchini, carrots, celery and onions in a stock pot with a wooden spoon.
Heat the oil in a large soup pot or Dutch oven over medium-high heat. Once the oil is hot, add the onion, carrot, celery, and zucchini. Cook, stirring occasionally.
Dried herbs and spices with salt and pepper sitting on top of sautéed veggies in a large soup pot.
Stir in the salt, pepper, rosemary, paprika, thyme, and garlic.
Sautéed veggies and spices & seasonings in a pot with a wooden spoon.
Cook for 1-2 minutes, stirring frequently.
Cooked chicken, riced cauliflower, lemon juice, lemon zest, and broth being added to the pot with sautéed veggies for lemon chicken veggie soup.
Add the cooked chicken, lemon zest, lemon juice, broth, and riced cauliflower to the pot.
All of the ingredients for lemon chicken & vegetable soup in a pot before cooking.
Bring the soup to a simmer.
Finished lemon chicken and veggie soup in a pot with a ladle taking a scoop.
Let the soup cook at a simmer for about 15 minutes to let the flavors meld together. Serve!

How to cook the chicken for this soup

You can easily grab some frozen cooked chicken breasts or a rotisserie chicken from the market to add extra ease to this veggie soup, but if you want to cook your own, here are some of my favorite methods.

  • Instant Pot. Quick + easy! I like to make a big batch of chicken in my pressure cooked so that I have it one hand for meals like this soup!
  • Slow Cooker. Dump, cover, go and consider your chicken done!
  • Stove top. No fancy kitchen gadgets required! Just a pot and some water!
  • Oven. Just pop your chicken into the oven to cook to juicy perfection.

Suggested Adaptations

  • Add in extra veggies. Toss in some baby spinach at the end to wilt down in the hot soup. Throw in some frozen green beans. Gosh, I can’t think of a veggie that wouldn’t be good in this lemon chicken soup!
  • Add about 1/2 cup uncooked white rice or orzo to the soup when you add the broth if you want to up the carbs in this soup. I wouldn’t suggest doing uncooked brown rice, as it takes longer to cook. However, you could add cooked brown rice at the end, if you want.
  • Add some spice! Some crushed red pepper flakes or hot sauce if you enjoy a little more heat.
  • Skip any veggies that don’t work for you. Zucchini not your jam? Leave it out! Feeling iffy about the frozen rice cauliflower? Skip it (though it is so amazing how it soaks in the broth’s flavors). Make this soup your own!
A ladle taking a scoop of lemon chicken soup out of the pot. There are lemon wedges and fresh herbs on the table next to the pot.

Other soul-warming veggie-loaded soup recipes

Loving this lemon chicken soup recipe and hungry for more?

Sign up so that my newsletter is delivered straight to your inbox. And be sure to follow me on FacebookPinterest and Instagram for all kinds of veggie-loaded and healthy living ideas!

Finished lemon chicken + veggie soup in a pot with a ladle taking a scoop.
Flavorful One-Pot Lemony Chicken & Vegetable Soup
5 from 5 votes

Flavorful One-Pot Lemony Chicken & Vegetable Soup

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Main Course, Soup
This Lemony Chicken & Vegetable Soup has become our family's new feel-good meal. Bright, flavorful, filling, full of protein from cooked chicken + rocking 5(!) different vegetables (onion, carrots, celery, zucchini + frozen riced cauliflower). Made on the stovetop in one pot in under 30 minutes, it is such a comforting dinner that warms you up from the inside out.

Ingredients
 

  • Tablespoons olive oil
  • 1 medium onion, chopped, about 1½ cups
  • 2 large carrots, peeled & finely chopped
  • 2 ribs celery, finely chopped
  • 1 medium zucchini, diced small, about 1 cup
  • teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon dried rosemary
  • ½ teaspoon paprika
  • ½ teaspoon dried thyme
  • 3 cloves garlic, minced
  • 4 cups cooked chicken, cut into small, bite-sized pieces
  • zest from one lemon
  • juice from ½-1 lemon, about 2 Tablespoons
  • 6 cups low-sodium chicken broth
  • cups frozen riced cauliflower
  • grated parmesan cheese, for serving, optional
  • fresh parsley, finely chopped, for serving, optional

Instructions
 

  • Heat the oil in a large soup pot or Dutch oven over medium-high heat.
  • Once the oil is hot, add the onion, carrot, celery, and zucchini. Cook, stirring occasionally, until the onions are lightly browned, about 5-7 minutes.
  • Stir in the salt, pepper, rosemary, paprika, thyme, and garlic. Cook for 1-2 minutes, stirring frequently.
  • Add the cooked chicken, lemon zest, lemon juice, broth, and riced cauliflower to the pot.
  • Cover and bring soup up to a simmer. Let the soup cook at a simmer for about 15 minutes to let the flavors meld together.
  • Ladle soup into bowls then garnish with a sprinkle of grated parmesan cheese and chopped parsley, if you’d like.
Serving: 1.5cups, Calories: 262kcal, Carbohydrates: 11g, Protein: 30g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 70mg, Sodium: 765mg, Potassium: 769mg, Fiber: 2g, Sugar: 4g, Vitamin A: 4190IU, Vitamin C: 29mg, Calcium: 57mg, Iron: 2mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.