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    Home » Recipes

    Published: Feb 4, 2019 · Updated: Apr 18, 2022

    Whole30 Creamy Lemony Garlic Chicken Soup

    Jump to Recipe·Print Recipe

    Watch out cause this Creamy (with no cream) lemony garlic chicken soup is going to be your new go to soup recipe!

    Whole30 Creamy Lemony Garlic Chicken Soup|thekitcheneer.com

    I love creating soups. I think it's my thing. I have a plethora here on the blog and this one doesn't disappoint!
    Whole30 Creamy Lemony Garlic Chicken Soup|thekitcheneer.com

    The base of the soup is creamy - without the cream- super velvety and rich, but still brothy enough to sluuurrrrp up!

    Filled with lots of fresh veggies, herbs, TONS of protein, leaving you not wanting to grab something else to go with your lunch! You'll be completely satiated and ready to take on the rest of your day!

    The chicken is browned with the leeks, 5 cloves of garlic, shallots, and cooked IN the soup. Meaning one less dish you have to worry about!

    I also stuffed the rest of the bag of kale I had in my fridge and it was the missing green element that this soup needed!

    I meany lemony, garlicky, and dill! Cause I LOVE me some dill....

    Whole30 Creamy Lemony Garlic Chicken Soup|thekitcheneer.com

    And apparently all foods that make for wonderful breath!

    But seriously, this soup is where it's at and NEEDS to be added on your weekly meal plan rotation.

    It makes a lot, PERFECT for meal prep!!!

    Whole30 Creamy Lemony Garlic Chicken Soup|thekitcheneer.com

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    Whole30 Creamy Lemony Garlic Chicken Soup


    • Author: Amanda
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    Ingredients

    Scale

    2 tbs avocado oil

    2 shallots, diced

    2 carrots, peeled and diced

    2 stalks of celery, diced

    5 cloves of garlic, minced

    2 leeks, sliced thin

    1 inch of fresh ginger, grated

    2 chicken breasts

    8-10 cups of low sodium chicken stock

    4 cups of kale

    3 eggs

    ½ cup of lemon juice (2-3 lemons)

    1 tsp salt

    1 tsp pepper

    Chopped fresh dill (optional)


    Instructions

    1. Base: In a dutch oven (or heavy bottomed large sauce pan), heat oil on medium high heat, add leeks, shallots, ginger, carrots, celery, and chicken. Saute for 5-6 minutes until chicken has browned on both sides. Add chicken stock, salt, pepper, bring to a simmer. Simmer on low for 20 minutes.
    2. Chicken: After the soup simmers, shred the chicken with two forks and return to the soup.
    3. Eggs: Beat eggs with lemon juice. SLOWLY add one ladle of soup. Once the eggs have emulsified, add the egg mixture to the soup.
    4. Serve: Stir in kale and fresh dill. SLURP.

    Notes

    Eggs: I recommend using room temperature eggs. Adding eggs to hot soup will cause them to scramble. It's gross. Don't do it. If you want to cool the soup with a few ice cubes.

    Did you make this recipe?

    Tag @thekitcheneer on Instagram and hashtag it #thekitcheneer

     

    « Whole30 Instant Pot Chicken Pad Thai
    Lemon Ginger Curried Chicken and Rice »

    Reader Interactions

    Comments

    1. Ashley says

      February 24, 2020 at 1:46 pm

      I made this soup today as I’m on day 22 of Whole 30. It’s delicious!!! I’ll be making this again whether or not I’m on Whole 30. It’s that good!!

      Reply
      • Amanda says

        April 05, 2020 at 4:00 pm

        Hi Ashley, SO SO happy you loved this soup!!!

        Reply

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    Hi! I'm Amanda. Nice to Meet You! TI am a full time systems engineer by day and recipe developer/food photographer by night (and weekends). My husband Jake and I live in Virginia. Favorite things are books, traveling, and coffee ☕️.

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