This nourishing chicken lemon herb soup is the perfect comfort-food companion for chilly winter days. The tangy lemon blends with aromatic fresh herbs to infuse this dish with a burst of flavour and immune-supportive nutrients.

Made to accommodate both gluten-free and dairy-free diets, this recipe is a versatile choice for meal prep, ensuring you have a deliciously savoury option on hand for lunches, dinners, or even unconventional breakfasts.

Keep reading to learn how to make our chicken lemon herb soup!

chicken lemon herb soupIngredients:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1.5-2 pounds bone-in, skin-on chicken breasts or thighs
  • 6 cups chicken broth
  • Juice of 2 lemons
  • Zest of 1 lemon
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1/2 cup quinoa or rice
  • 2 cups spinach or kale, roughly chopped
  • Salt and pepper, to taste
  • Fresh dill, chopped, for garnish


  1. Roast the Chicken
    • Preheat your oven to 400°F (200°C).
    • Coat the chicken with 1 tablespoon of olive oil and season generously with salt and pepper. Place on a parchment-lined baking sheet and roast for about 25-30 minutes, or until the internal temperature reaches 165°F (74°C). The skin should be golden-brown when it’s done.
    • Once the chicken is done, let it cool to room temperature. Then remove the skin and bones, and shred the chicken.
  2. Prepare Your Soup 
    • While the chicken is roasting, heat the remaining olive oil in a large pot over medium heat. Once hot, add the onion, carrots, and celery, and sauté until soft, about 5-6 minutes.
    • Add the minced garlic. Cook, stirring frequently, for another minute until fragrant.
    • Add the chicken broth, lemon juice, lemon zest, thyme, oregano, and bay leaves. Stir, then bring to a simmer.
  3. Add Grains and Chicken
    • Stir in the quinoa or rice, and the shredded roasted chicken. Let the soup simmer for 10-15 minutes, or until the grains are cooked.
  4. Add Greens
    • Add the chopped spinach or kale and cook until the greens have wilted and are tender, about 3-5 minutes.
    • Season with salt and pepper as needed.
  5. Serve
    • Remove the bay leaves.
    • Serve the soup hot and garnish with fresh dill.
    • Enjoy!