Lemon Ginger Chicken Soup

Sarah Davis

Bright, comforting, and bursting with flavor, this Lemon Ginger Chicken Soup is delicious from the very first spoonful. Tender chicken and hearty vegetables simmer in a savory broth enhanced by warming ginger, earthy turmeric, juicy tomatoes, and a fresh squeeze of lemon. Baby spinach adds color and freshness, while the lemon creates a light, vibrant finish that balances the rich, cozy flavors. It is nourishing, satisfying, and perfect for any day you want a wholesome meal that still feels special.

  • 2 Tbsp EVOO

  • 1 1/2 lbs boneless chicken breasts cubed

  • 1 Tbsp vegan or organic butter

  • 3 medium carrots and stalks celery chopped

  • 1 medium onion chopped

  • 1 Tbsp minced ginger

  • 1 tsp turmeric

  • 1/2 Tbsp Italian seasoning

  • 2 Tbsp gluten free flour

  • 32 oz low sodium chicken or veggie broth

  • 1 (14oz) can diced tomatoes and juice

  • Juice of 1 lemon

  • A handful of fresh baby spinach

  • 1/2 tsp salt and pepper to taste

In a large pot, heat the olive oil and add the chicken. Season with 1/2 tsp salt and sauté 4-5 minutes. Set aside and cover.

Melt butter in the pot and add carrots, celery, and onion. Sauté for 5 minutes to soften.

Stir in the ginger, Italian seasoning, turmeric, and flour and cook for another minute.

Add chicken stock and tomatoes, and bring to a boil.

Reduce heat to a simmer and cook 10 minutes.

Add chicken breasts and lemon juice and taste for salt and pepper.

Enjoy!