Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
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:
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 🙂
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
Set Instant Pot to sauté over medium. Add olive oil, onion, and garlic. Cook, stirring occasionally, for 4 minutes.
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.
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.
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.