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This Lemon Chicken Asparagus Soup so comforting, light, and delicious! A low-carb, but creamy soup that is dairy-free and made with coconut milk. Simple ingredients are combined to create a 30-minute dinner. It’s perfect to welcome spring, or anytime you are craving comfort food in a healthier variation! Recipe is also Paleo, Whole30 approved, Keto, and dairy-free.
The perfect Spring Soup!
As a nutritionist, I love to load up on in season produce and celebrate each season. This bowl of fresh lemon and basil, combined with some sautéed asparagus and chicken, is exactly what I want to make in March and April. I love a good soup in the spring!
Soooo…… Let’s say HELLLLLOOOOOO to spring with this bowl of fresh goodness! I created this dish in honor of that chilly weather that might still linger during this time of year, and you’re not quite sure what to make for dinner. This soup is IT!!!! It’s kind of perfectly timed as I look out my window on this rainy April day.
It’s bursting with spring-y flavors such as lemon, basil, and of course asparagus. It’s also a low-carb soup that is still filling and so comforting. I even love this idea as a compliment to a brunch or Easter dinner.
How to make Creamy Lemon Chicken and Asparagus Soup with Basil:
Gather up these simple ingredients:
- chicken breast or tenders
- avocado oil or olive oil
- garlic
- asparagus stalks
- full fat canned coconut milk
- chicken broth
- lemon
- salt and pepper
- fresh basil
The Directions:
- We start by cutting our chicken into smaller chunks, then sautéing on the stove in a soup pot until browned.
- Remove the chicken from the pot, add any additional oil if the pan is dry, and then toss in the garlic and asparagus. Cook until lightly browned and crispy.
- Toss the chicken back into the pot. Now add in the coconut milk and chicken broth. Boost the heat to a soft boil, then reduce to a simmer for another 5-7 minutes. Just before serving, squeeze in lemon juice and stir in lemon zest. Sprinkle with some fresh basil!
Does this soup have a coconut taste?
Let’s just address the elephant in the room. I’ll let you know this soup is loaded with coconut milk. I *almost* put coconut in the title, but was hesitant because I didn’t want my non-coconut friends to skip out on this deliciousness.
Sooooooo, I suppose if that is you, well you made it this far and I want to tell you: you will love this soup. I can promise. I have a child who does not love coconut milk, and was all over this soup. It has a slight coconut taste, but it is also masked by the lemon and basil flavors which compliment the soup in the best ways possible! There is always an option to use half and half, and I give that variation in the recipe.
Serving and Storing:
On a busy weeknight, this recipe comes together very quickly. In less than 30 minutes, you can have dinner on the table. A heavy sprinkling of fresh basil is an absolute must!
Serving: Sprinkle with sea salt and pepper to serve. I love to serve alongside a salad like my Easy House Salad or Shaved Brussels sprouts and Pear Salad
Storing: This soup will hold up well in the fridge for up to one week. You can freeze, but the coconut milk consistency might be different when you thaw out.
Enjoy!
Lemon Chicken Asparagus Low-Carb Soup
Ingredients
- 1 lb chicken breast or tenders
- 3 tbsp avocado or olive oil, divided
- 3 cloves garlic, crushed
- 8 large asparagus stalks
- 2 14 oz cans full fat coconut milk
- 2-3 cups chicken broth
- Juice of 1 lemon, about 1/4 cup
- 1 tbsp lemon zest
- Salt and Pepper to taste
- 1/4 cup chopped fresh basil
Instructions
- To prep this dish: chop your chicken breast or tenders into 1 inch chunks. Season with a bit of salt and pepper.
- Heat a large soup pot to medium high heat, once hot add in 1 tbsp avocado or olive oil. Add chicken to the pot, and cook for about 3-4 minutes until all sides are lightly golden (chicken may be undercooked inside). Set aside.
- While chicken is cooking, prepare your asparagus. Chop about 1/2 inch off each end. Slice the remaining stalk in 1 inch pieces.
- Add in another tbsp oil to the soup pot, toss in garlic and asparagus. Cook for 8-10 minutes or until asparagus is crispy. Toss chicken back into the pot.
- Add coconut milk and 2 cups broth to the pot. Check to see level of liquid, if you prefer a more liquid soup, add in an additional 1/2-1 cup broth. Heat to a soft boil, then reduce to low. Let simmer for 5-7 minutes, stirring frequently and letting flavors meld.
- Just before serving, add lemon juice and lemon zest to the pot. Season with salt and pepper.
- Place soup in individual bowls, garnish with fresh basil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this wonderful soup with ground chicken, frozen asparagus stalks and mushrooms, then garnished the bowl with grilled sliced lemon! Heavenly!
This recipe is a keeper! I had some chopped purple onion so I sauteed that first before cooking the chicken which I did not allow to brown to keep it soft. In the end, I added some leftover cooked rice which helped soak up some liquid, warmed it all up, and used dill to garnish.
The flavors on this one were lovely, but the chicken cooked too long and was very dry and tough. Will try again.
Can I use chicken thighs?
yes!
This was delicious! Makes a great broth….I’m thinking potato soup broth too. Thanks for sharing!
Happy to hear that! Thanks for taking the time to review, Grana!
This pregnant mama enjoyed this soup sooo much! I used homemade chicken bone broth, homemade coconut milk, and dried basil from my garden, it was so delicious. Bravo!
I love those ingredients! So happy to hear, Cathy. Great food for your baby too!
Loved this! I added mushrooms and it reminded me a bit of Tom Kha soup – will definitely make it again.
Can this be made in a Crockpot?
Yes, but the asparagus will get mushy. I would add it toward the end of cook time.
Thanks so very much for your response. I will try it.
could i use chicken bone broth instead of chicken broth? thanks
Sure!