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Lemony Spinach and Chicken Soup

average rating is 3 out of 5, based on 150 votes

This Lemony Spinach and Chicken Soup is a delicious and healthy way to warm up on a chilly day. With its fragrant blend of herbs and spices, tender chicken, and nutrient-packed spinach, this soup is the perfect balance of savory and tangy. It's also low-carb, making it a great option for those watching their carb intake.

Serving Suggestions/Tips:

Serve the Lemony Spinach and Chicken Soup hot, garnished with fresh cilantro for added flavor and a pop of color.

Pair it with crusty bread or whole-grain crackers for a complete and hearty meal.

Consider adding a squeeze of fresh lemon juice just before serving to enhance the citrusy notes.

Feel free to customize the spice level by adjusting the amount of cayenne pepper according to your preference.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Soup Chicken Moderate Side Dairy-Free gluten-free dairy-free low-carb high-protein paleo keto-friendly grain-free sugar-free clean eating nut-free soy-free egg-free low-calorie diabetic-friendly heart-healthy inflammation-fighting weight-loss friendly immune-boosting antioxidant-rich gut-friendly meal-prep friendly comfort food one-pot meal quick and easy vitamin C-rich iron-rich fiber-rich low-sodium

Ingredients

4 oz boneless, skinless chicken breast, cut into small cubes
2 cups organic, no-salt chicken broth
½ lemon, sliced
2 cups loosely packed spinach
1 tbsp coconut oil
1 small onion, chopped
2 cloves garlic, minced
1 stalk lemongrass, sliced into 1-inch pieces
½ tsp ground ginger
¼ tsp ground turmeric
¼ tsp cayenne pepper, or to taste
Sea salt and black pepper, to taste
Optional: fresh cilantro, chopped, for garnish

Directions

Heat the coconut oil in a soup pot or large saucepan over medium heat.
Add the chopped onion, minced garlic, and sliced lemongrass to the pot. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
Add the chicken breast cubes to the pot and cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned.
Pour in the chicken broth and add the sliced lemon, ground ginger, ground turmeric, and cayenne pepper. Stir well to combine all the ingredients.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 10 minutes to allow the flavors to meld together.
After 10 minutes, remove the lid and add the spinach to the pot. Stir gently and cook for an additional 2-3 minutes until the spinach wilts.
Season the soup with sea salt and black pepper according to your taste preferences. Adjust the seasonings as needed.
Remove the pot from heat and discard the lemongrass stalks.
Ladle the soup into a bowl and garnish with fresh cilantro if desired.