There is nothing quite like a cozy, healing bowl of soup for the colder months. This lemon chicken and veggie soup is packed with nourishing veggies, so much flavor, and high in protein.

It’s the perfect bowl to warm you up, and fill you up! The flavors of the turmeric, ginger, and lemon really come together so perfectly. It’s the easiest and tastiest way to squeeze in some extra veggies in your day! Plus, it’s incredibly easy to make!

Is this an allergy-friendly recipe?

Absolutely! This soup is:

  • Gluten free
  • Dairy free
  • Nut free
  • Soy Free
  • Shellfish free
  • Paleo-friendly

It’s a soup everyone will love, and it will leave you feeling so so good 🙂

I will never get bored of making new soup recipes! A comforting bowl of soup never gets old- and once you get the veggies chopped and ready it couldn’t be easier to make! I know you guys will love this one!

Can I make this in a Crockpot?

So far I have only tested this as the Instant Pot version! If you give this a try in a Crockpot, be sure to let me know! I’m sure it would work well, I just haven’t tested it for accurate time and temperature recommendations so I can’t say for sure!

I love serving this soup with buttery toasted sourdough (I order Coco Bakes gluten free sourdough online)! You could also serve this over some rice, quinoa, or on it’s own! It’s so delicious any way you serve it.

This is a great meal prep soup, too! It will stay super well in the refrigerator for up to 4 days, and in the freezer for up to 3 months or so after that. You’ll be so happy you made a batch of this to nourish you all week long- trust me!!

If you make this Lemon Chicken and Veggie Soup, be sure to leave a rating and comment below to let me know what you think! I also love seeing what you make, so be sure to tag me on Instagram 🙂

Enjoy! xo

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Easy Instant Pot Lemon Chicken and Veggie Soup (gluten free + dairy free)

  • Author: Mia Swinehart
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 46 servings 1x
  • Category: Lunch, Dinner


Chicken and Veggie soup! Super easy and packed with veggies for a nourishing soup!


  • 2 tbsp olive oil
  • 1 yellow or white onion, finely diced
  • 4 cloves of garlic, minced
  • 3 stalks of celery, diced
  • 4 large carrots, diced
  • 1/2 of a small green cabbage, chopped
  • 1 cup frozen green beans
  • 1 tsp minced or grated ginger (or more, to taste)
  • 1 tsp turmeric
  • 1 tsp oregano
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 4 cups low sodium vegetable or chicken broth
  • 1 (14.5) can diced tomatoes and their juices
  • 1 lb boneless skinless chicken breasts
  • 1 large handful of baby spinach
  • Juice of 1 lemon, plus more for serving
  • Optional: fresh parsley for serving


  1. Set Instant Pot to sauté over medium. Add olive oil, onion, and garlic. Cook, stirring occasionally, for 4 minutes.
  2. Stir in celery, carrots, cabbage, and green beans, then add of the spices, the broth, and diced tomatoes with their juices. Give everything a good stir, then submerge chicken breasts into the soup.
  3. Secure Instant Pot lid, then set to PRESSURE on HIGH for 20 minutes. Allow steam to release naturally for 10 minutes, then manually release the remaining steam.
  4. Remove chicken breasts and shred with 2 forks, then stir back in with the baby spinach and juice of 1 lemon. Taste and adjust seasonings or ginger if needed; Serve with an extra squeeze of lemon juice and enjoy! Leftovers can be stores in the refrigerator for up 4 days, or in the freezer for up to 3-4 months.

Dairy Free, Gluten Free, Lunch + Dinner, Paleo, Recipes


Oct 19, 2021

Easy Instant Pot Lemon Chicken and Veggie Soup (gluten free + dairy free)

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Katie says:

    This looks delicious! Can you use a crock pot instead of instant pot?

  2. Madalyn Holt says:

    DELICIOUS! Loved the dash of turmeric in this. I also added a couple spoons of chicken bouillon for an extra boost (I love salt, lol). My favorite recipe of yours so far!!

  3. First of all, this dish is delicious! I used a crockpot on low for 7 hours and thought it turned out perfectly! The veggies were soft, but not overcooked or mushy, not even the green beans! Changes I made: added 3/4 cup of wild rice, 2 cups of water, and cooked my protein separately. I baked chicken thighs and added them to each serving individually. This has officially been added to my fall/winter rotation 🙂 Thanks.

  4. steph says:

    looks delicious! any protein substitute suggestion instead of the chicken for a vegetarian?

  5. Claire F says:

    Wow!!! I knew this would be a good dinner but this recipe blew my mind. Its so simple and has so many healthy and nutrient packed ingredients. Im obssesed. Just made it for the second time this week. A new staple for winter recipes in my home.

  6. Lizette says:

    So delicious! Easy and healthy. We made the chicken on the side as I’m a vegetarian and my boyfriend isn’t.

  7. Steph says:

    So yummy! The lemon juice really pops & the flavor combo is super comforting—perfect cozy winter meal!

  8. Allie says:

    Excellent, cozy soup recipe! Packed with veggies and absolutely delicious. Great instant pot directions that made it very easy to make.

  9. grace says:

    make it all the time really good soup , how many calories are in one portion

  10. Addie Garrett says:

    So yummy and cozy!!

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Simple. Attainable. Gathered Nutrition.