Gluten-Free Lemon Chicken Soup
Bright, comforting, and naturally gluten-free, this Lemon Chicken Soup is the perfect combination of zesty and hearty flavors. Brimming with tender chunks of chicken, vibrant vegetables like carrots and celery, and a hint of fragrant herbs, this soup is elevated with the tangy freshness of freshly squeezed lemon juice and zest. Gluten-free pasta makes it a safe and satisfying option for those avoiding gluten, while a simmer in rich chicken broth creates a warm, nourishing base. Ready in under an hour, this one-pot wonder is ideal for weeknight dinners or meal prep. Serve it piping hot with a sprinkle of fresh parsley and a wedge of lemon for an irresistible, wholesome meal everyone will love. Keywords: gluten-free lemon chicken soup, zesty chicken soup, gluten-free dinner recipe, comforting soup recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 8 cups chicken broth
- 1 cup gluten-free pasta (such as penne or fusilli)
- 0.25 cup freshly squeezed lemon juice
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 0.25 cup fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon zest
Instructions
Heat the olive oil over medium-high heat in a large pot.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped carrots and celery, and sauté for about 4 minutes, stirring occasionally.
Cut the chicken breasts into bite-sized pieces and add to the pot. Cook until the chicken is lightly browned on the outside.
Pour in the chicken broth and bring to a simmer.
Add the bay leaves, dried thyme, salt, and black pepper. Stir well to combine.
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes.
Add the gluten-free pasta and continue to simmer until the pasta is cooked, approximately 8-10 minutes.
Stir in the lemon juice and lemon zest, and adjust the seasoning with additional salt and pepper if needed.
Remove the bay leaves and stir in the fresh parsley just before serving.
Ladle the soup into bowls and serve hot.
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7315 mg | 318% | |
| Total Carbohydrate | 106.5 g | 39% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 19.2 g | ||
| Protein | 180.4 g | 361% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 494 mg | 38% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4261 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
