Lemon-Zested Chicken and Zucchini Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant, light soup featuring tender chicken, sweet zucchini, and a bright lemon-dill finish that awakens the senses without heaviness. Perfect for a quick weeknight meal with no dairy or grains. This american-inspired whole30 (whole30) ready in about 50 minutes pairs bone-in, skin-on chicken thighs, avocado oil, large, diced onion 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 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.

★ 3.7 (14 ratings) Prep: 15 min Cook: 35 min Serves 4 American cuisine 280 cal/serving

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Ingredients

2 lbs bone-in, skin-on chicken thighs
2 tbsp avocado oil
1 large, diced onion
2, peeled and diced carrots
2 stalks, diced celery
3 cloves, minced garlic
4 cups chicken stock
2 medium, diced zucchini
1, zested and juiced lemon
1/4 cup, chopped fresh dill
to taste salt
to taste pepper

Instructions

Step 1: Heat 2 tbsp avocado oil in a large pot over medium-high heat until shimmering. Add 2 lbs bone-in, skin-on chicken thighs and cook for 5 minutes per side until golden brown and skin is crisp.
Step 2: Remove chicken and set aside. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 5 minutes until vegetables soften and onion turns translucent.
Step 3: Add 3 minced garlic cloves and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
Step 4: Pour in 4 cups chicken stock, add 2 diced medium zucchinis, and bring to a gentle simmer. Return chicken to pot and simmer uncovered for 20 minutes until zucchini is tender.
Step 5: Remove chicken, shred meat, and return to pot. Stir in 1 lemon's zest and juice, and 1/4 cup fresh dill. Season with salt and pepper to taste. Simmer 2 minutes until flavors combine.

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Frequently asked questions

How long does Lemon-Zested Chicken and Zucchini Soup take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Zested Chicken and Zucchini Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado oil from drying out.

Can I substitute ingredients in Lemon-Zested Chicken and Zucchini Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Zested Chicken and Zucchini Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Zested Chicken and Zucchini Soup whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.