Lemony Chicken Vegetable Soup

The perfect quick soup recipe to support us in the transition from summer to fall.

Packed with lots of fresh veggies so it’s filling and comforting, but thanks to the fresh lemon juice and zest it’s still bright and cheerful too!

We’re using all those ripe garden veggies like zucchini that are overflowing this time of year.

Our evenings are already getting a lot cooler here in Utah and we’re experiencing a lot of rain.

While it’s officially still summer, it sure is beginning to feel like fall!

You can easily adapt soup recipes to fit your personal tastes. I often add extra meat and vegetables, depending on what I need to use up in the fridge.

I love the high protein + veggie combo here! Hope you love it too!

Soup helps stretch the family dinner budget while filling up those bellies with fresh, whole-food ingredients you carefully choose yourself.

This soup in particular is an EXCELLENT way to save some money while creating another meal from a previous one.

Once we’ve already enjoyed roasted chicken or turkey and there’s some meat left, use this recipe to create a flavorful and super nutritious soup for the new week ahead!

I often double up soup recipes because it always tastes even better the next day and also freezes very well.

So right after dinner, dish up your lunch containers for tomorrow and stash them in the fridge, then freeze the rest for the next time you’re craving this DELICIOUS soup!

Once again, this year, I’m making it a HUGE focus of mine to keep our family food budget in check. We’re making simpler meals and ALWAYS shopping the sales.

What does shopping the sales mean?

For me, it means that I have a few ideas for recipes I’d like to make that week, BUT I’m VERY flexible.

When I’m making a soup like this, I choose whatever veggie is on sale at the store or something that I need to use up at home (OR farmers market…or possibly ready in the garden).

The same goes for protein.

As I’m walking through the store, when I see something is discounted that week…well, that then becomes our protein of choice.

It’s always a balance between making GOOD choices while also not overspending on items that aren’t as affordable at the time.

Add more of any ingredients you love, or have on hand…it’ll turn out great!

We LOVE soup at our house! It’s warming, filling, and ready-to-eat wherever you are! I ALWAYS double my soup recipes because soup makes wonderful future meals!

These past several years I’ve been focusing on becoming extra creative with less expensive (more affordable) foods.

How can I create delicious meals or dishes for less money? You too?!

I think it’s a necessity these days to keep our family budget in check without compromising our health and FLAVOR!

Soup always tastes even better the next day. This chicken soup stays great refrigerated for 3 days, or frozen for up to 2 months.

Rachel’s Note:

ANY broth works GREAT here! Use vegetable broth and skip the chicken to keep this vegetarian, OR add chicken bone broth to increase the protein and nutrients.

Homemade Instant Pot Vegetable Broth:

Homemade Bone Broth Recipe:

The fresh lemon zest really elevates your soup game! Don’t skip it!

ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon.

Bottled lemon juice from the store will give your soup a strange metallic or overly acidic taste. We want this to taste super bright and fresh.

Makes 6 servings

Ingredients:

• 2 Tbsps olive oil or avocado oil

• 1 large onion, diced

• 3 medium carrots, peeled and sliced

• 3 celery ribs, chopped

• 3 fresh cloves garlic, minced

• 2 tsps dried thyme

• 2 medium zucchinis, chopped

• 2 cups fresh green beans, trimmed and chopped to bite-size pieces

• 3 cups cooked and chopped chicken

• 3 tsps turmeric powder

• 6 cups chicken bone broth

• sea salt and freshly ground black pepper, to taste

• 1 bunch of kale, tough stems removed and chopped

• 1 fresh lemon, zest, and juice of

Optional:

parmesan, to serve

Instructions:

Heat your oil in a large stock pot or Dutch oven over medium-high heat.

Add in the onion, carrots, celery and saute for 4-5 minutes. Stir in the garlic and thyme, then continue to saute for 1 minute.

Add the zucchini, green beans, cooked chicken, and turmeric powder.
Stir in your bone broth and bring to a boil. Once bubbling, reduce the heat to a low and simmer until the vegetables are tender-crisp, around 12-15 minutes.

Over the last couple of minutes, stir in your chopped kale, lemon zest, and freshly squeezed lemon juice.

Taste and season with sea salt and pepper if desired. Serve hot with parmesan cheese, if desired.
Enjoy!
Rachel

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