Creamy High-Protein Lemon Chicken & Vegetable Soup
Ingredients — 4 servings
- 1 tbsp olive oil
- 1 small onion, diced
- 2 celery stalks, diced
- 1 medium carrot, sliced
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken breast
- 4 cups low-sodium chicken broth
- ½ tsp thyme
- ½ tsp oregano
- Black pepper and salt, to taste
- ½ cup plain Greek yogurt
- ¼ cup milk
- Zest of 1 lemon
- 2–3 tbsp fresh lemon juice
- 2 tbsp fresh dill
- 1 tbsp parsley
Method
- Sauté onion, celery, and carrot in olive oil for 5–7 minutes.
- Add garlic, thyme, oregano, pepper, and salt; cook 30 seconds.
- Add broth and simmer for 10–12 minutes until the vegetables are tender.
- Add shredded chicken and simmer another 3–4 minutes.
- Blend about 1 cup of the soup and return it to the pot for a creamy texture.
- Whisk Greek yogurt and milk together. Lower the heat and slowly stir them into the soup.
- Add lemon zest, lemon juice, dill, and parsley.
- Warm gently without boiling, then serve.
This keeps the creamy lemon-and-herb character of the original soup, while replacing the beans with chicken for substantially more protein.
