Lemon-Garlic Chicken and Vegetable Soup
A soothing, nutrient-dense soup with chicken and vegetables for gentle reintroduction periods. This Whole30 recipe, ready in about 35 minutes, pairs chicken thighs, chicken broth, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, boneless and skinless chicken thighs
- 4 cups chicken broth
- 2 medium, diced carrots
- 1 medium, diced zucchini
- 1, juiced lemon
- 3 cloves, minced garlic
- 1 tsp, chopped fresh thyme
- 1/2 tsp sea salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat a large pot over medium heat. Add chicken thighs and cook for 4-5 minutes per side until golden brown. Remove and set aside.
- Step 2: Add minced garlic to the same pot and sauté for 1 minute until fragrant. Add diced carrots and zucchini, stirring for 2 minutes.
- Step 3: Pour in 4 cups chicken broth, lemon juice, 1/2 tsp sea salt, and 1 tsp fresh thyme. Bring to a simmer, then add chicken back to the pot. Cover and simmer for 15 minutes until chicken is cooked through and vegetables are tender.
