Want a one pot weeknight meal that doesn’t scrimp on flavor? We’ve got your back with this one pot lemon chicken soup! Minimal dishes and maximum flavor. By the time work is over, I’m waaaaaay to exhausted to cook up a serious dinner. Enter a one pot wonder to save the day!
This one pot soup naturally thickens itself as the pasta cooks. Fresh veggies and lemon brighten the flavor of this healthy soup, making it the perfect weeknight meal for any crazy day!
Skylar and I like to top it with grated parmesan as well, which adds another layer of flavor.
- 3 tablespoons olive oil
- 1 cup, button mushrooms, sliced
- 2 shallots, thinly sliced
- 3 cloves garlic, minced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 tablespoon kosher salt
- ¼ teaspoon red chili flakes
- 5 cups low-sodium chicken broth
- 1 cup water
- 1 teaspoons chopped fresh thyme
- ½ pound gluten-free penne
- 2 cooked rotisserie chicken breasts, shredded
- 2 cups baby spinach, packed
- 1 cup fresh or frozen peas
- ¼ cup freshly squeezed lemon juice from 4 lemons
- Zest from one large lemon or two smaller lemons
- 6 basil leaves, torn
- Minced chives, Parmesan cheese and basil leaves for garnish
- In a large large dutch oven or stockpot, heat the olive oil over medium-high heat.
- Add the mushrooms, shallots, salt and chili flakes and cook until softened, about 2 minutes.
- Add garlic, carrots and celery and cook for an additional 3 minutes.
- Add the broth, water and thyme to the pot and bring to a boil.
- Add the pasta to the pot and cook according to the package instructions. One minute before the pasta is done, stir in the chicken breast, spinach and peas and cook for one additional minute until spinach is wilted, pasta is tender and peas are warmed through.
- Remove from heat, add lemon juice, lemon zest and basil leaves and season with any additional salt and pepper.
- Garnish with minced chives, shaved Parmesan cheese and basil and serve with crusty bread.