Have you all been enjoying your summer? I’ve been having a great time with the new pups, spending time on the lake, and cooking yummy seasonal recipes like this one! I was really inspired by this recipe and decided to add my own seasonal twist and ramp up the intensity of the flavors a bit! I also wanted to make sure that it was properly combined (nothing worse than a bloated tummy in the summertime, or anytime for that matter!).
I had some gorgeous local yellow squash and couldn’t decide what to do with it. I thought about making my favorite zucchini noodle recipe but then found this soup and decided it would be the perfect recipe to highlight my gorgeous speckled yellow squash.
This recipe is very healthy and extremely nutritious. The lemon gives it a wonderful uplifting flavor and it also helps to cleanse the body.
This soup is full of bright lemony flavor! It is perfect for spring or summer as it’s light yet still very filling. You’ll have plenty of leftovers to enjoy throughout the week as a meal, snack, or appetizer. This recipe is gluten free, sugar free, dairy free, paleo friendly, and low carb so should suit most dietary restrictions. You could also make it vegan by substituting olive oil, veggie broth, and white cannellini beans instead of the chicken. I also think subbing shrimp for the chicken would be lovely! Enjoy!
1. Info for Lemony Paleo Chicken and Veggie Soup
- Cook Time: 30 mins
- Total Time: 40 mins
- Servings: 7
- Calories: unavailable
2. Ingredients for Lemony Paleo Chicken and Veggie Soup
- 3 medium yellow squash, cut into quarters
- 2 small red onions, diced
- 1 bag (2 cups) shredded carrots
- 1 bag (2 cups) frozen peas
- 6 large cloves garlic, chopped
- 2 organic free range chicken breasts – I used pre cooked breasts from a rotisserie chicken and shredded them by hand. You could also use raw breasts cut into strips.
- 64 ounces organic, free range chicken broth
- juice of 2 large lemons, about 5-6 Tbs
- 2 tsps lemon zest – I use one of these
- 1 Tbs herbs de provence
- 1 Tbs organic butter
- sea salt & pepper to taste
3. Directions:
- In a large pot over medium heat, melt your butter then add chopped onions, garlic, and shredded carrots and let sweat for about 4-5 mins.
- Next add diced yellow squash, herbs de provence, sea salt and pepper to taste. Stir veggies so the herbs are evenly combined and let cook for a minute or so, then add chicken broth (if you are using raw chicken breasts, you can also add them at this time). Cover, and let cook for about 20 mins, until carrots are soft (and raw chicken is fully cooked).
- Then turn off heat. Add lemon juice, lemon zest, peas, and shredded chicken. Adjust sea salt and pepper to taste and let sit a few mins.
- Use a large ladle to serve and enjoy!!
- This soup is full of bright lemony flavor! It is perfect for spring or summer as it’s light yet still very filling. You’ll have plenty of leftovers to enjoy throughout the week as a meal, snack, or appetizer. This recipe is gluten free, sugar free, dairy free, paleo friendly, and low carb so should suit most dietary restrictions. You could also make it vegan by substituting olive oil, veggie broth, and white cannellini beans instead of the chicken. I also think subbing shrimp for the chicken would be lovely! Enjoy!
