Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A close-up of a bowl of Lemon Chicken Immune Soup featuring shredded chicken, carrots, celery, and small pasta.

Lemon Chicken Immune Soup


  • Author: Emma
  • Total Time: 50 min
  • Yield: 4 servings 1x
  • Diet: Low Fat

Description

A bright, nourishing chicken soup featuring lemon for freshness, perfect for a healthy meal.


Ingredients

Scale
  • 1 lb. chicken, cooked and shredded
  • 12 tablespoons avocado oil
  • 1 cup yellow onion, diced small
  • 3/4 cup carrots, diced small
  • 3/4 cup celery, diced small
  • 3 cloves garlic, minced
  • kosher salt, to season
  • cracked black pepper, to season
  • 1 teaspoon ground turmeric
  • 2 bay leaves
  • 34 sprigs fresh thyme
  • 32 ounces low sodium chicken bone broth
  • 23 cups water
  • 1/3 cup lemon juice, fresh squeezed
  • 23 tablespoons Italian parsley, chopped small
  • 1 cup dry ditalini pasta, cooked al dente

Instructions

  1. Roast or boil the chicken until it reaches 165 degrees Fahrenheit. Cool the chicken, then shred it into small pieces.
  2. Boil the ditalini pasta according to package directions until al dente. Drain the pasta and drizzle with olive oil to prevent sticking. Set aside.
  3. Add avocado oil to a large Dutch oven pot. Add the onion, carrots, and celery. Sauté until soft.
  4. Add the minced garlic and season with turmeric, kosher salt, and cracked black pepper.
  5. When the vegetables are soft and lightly browned, add the fresh thyme sprigs and bay leaves.
  6. Add the shredded chicken, chicken bone broth, and water. Simmer over medium heat.
  7. Stir in the fresh lemon juice and chopped parsley. Remove the bay leaves and thyme sprigs.
  8. Place the cooked pasta in the bottom of a bowl. Top with the hot soup and serve immediately.

Notes

  • The soup keeps for up to five days when stored covered in the refrigerator.
  • Store the cooked pasta in a separate airtight container in the refrigerator for up to four days.
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of the entire soup with pasta
  • Calories: 502
  • Sugar: 5
  • Sodium: 209
  • Fat: 21
  • Saturated Fat: 5
  • Unsaturated Fat: 11
  • Trans Fat: 0.1
  • Carbohydrates: 41
  • Fiber: 3
  • Protein: 36
  • Cholesterol: 85

Keywords: Lemon Chicken Soup, Immune Boosting Chicken Soup, Healthy Chicken Soup Recipe, Lemon Immune Soup, Comfort Food with Lemon, Weeknight Dinner, Easy Healthy Dinner