Lemon Chicken Vegetable Soup
Lemon Chicken Vegetable Soup is a light & delicious broth-based vegetable soup recipe with the addition of tender chicken and fresh lemon. Chocked full of fresh vegetables like green beans, asparagus, carrots and tomatoes. Perfect for the cool days of early Spring, or anytime really!
- 2 cloves minced garlic
- 1 cup sweet onion diced (about 1/2 an onion)
- 1/4 cup white cooking wine
- 2 cups diced cooked chicken
- 4-5 cups fresh vegetables like green beans asparagus, carrots & celery
- 5 cups chicken broth
- 1 can diced tomatoes undrained
- 2 TBSP lemon juice
- 1 tsp fresh lemon zest
- 2 TBSP chicken bouillon
- 1 tsp rubbed sage
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/8 tsp pepper
- grated Parmesan cheese for topping
- 2/3 cup small pasta optional
Stovetop Cooking Instructions
Drizzle a pot with olive oil over medium heat. Add garlic and onion and cook for 10 minutes, until onion is soft and beginning to brown. Add in white cooking wine and let cook an additional 5 minutes.
Add remaining ingredients. Bring just barely to a boil, then cover, reduce heat and simmer for 30 minutes. Serve topped with Parmesan cheese and a thin lemon slice.
Instant Pot Cooking Instructions
Set Instant Pot to SAUTE mode. Once hot, drizzle with olive oil. Add garlic and onion and cook for 10 minutes, until onion is soft and beginning to brown. Add in white cooking wine and let cook an additional 5 minutes.
Add remaining ingredients. Place lid on pot and push CANCEL. Set to manual pressure cook for 4 minutes. Quick Release pressure once timer beeps.
Serve topped with Parmesan cheese and a thin lemon slice.
Calories: 158kcal | Carbohydrates: 23g | Protein: 12g | Fat: 2g | Cholesterol: 20mg | Sodium: 1583mg | Potassium: 581mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6240IU | Vitamin C: 36.4mg | Calcium: 69mg | Iron: 2.6mg