Lemon-Herb Chicken Soup with Fresh Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Bright, aromatic soup featuring chicken breast, seasonal vegetables, and a zesty lemon finish for a light yet satisfying Whole30 dinner. This american-inspired slow cooker (gluten-free, dairy-free) ready in about 255 minutes pairs Chicken breast, sliced Carrots, stalks, sliced Celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 1.5 lbs Chicken breast
• 2, sliced Carrots
• 2 stalks, sliced Celery
• 1, diced Onion
• 3 cloves, minced Garlic
• 4 cups Chicken broth
• 1, zested and juiced Lemon
• 1 tsp Thyme
• 1/2 tsp Rosemary
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1.5 lbs chicken breast cubes and cook for 4-5 minutes until lightly browned on all sides, then transfer to the slow cooker.
2. Step 2: Add 1 diced onion, 3 minced garlic cloves, and 2 sliced celery stalks to the skillet and cook for 3 minutes until softened, then pour into the slow cooker.
3. Step 3: Add 4 cups chicken broth, 2 sliced carrots, 1 tsp thyme, 1/2 tsp rosemary, 1/2 tsp salt, 1/4 tsp black pepper, and the zest and juice of 1 lemon. Stir to combine, then cover and cook on LOW for 4 hours.