Paleo + Whole30 Lemon Artichoke Chicken Soup Recipe + Video – a healthy and delicious dinner, lunch or meal prep! Uses frozen vegetables to make this super simple. Gluten free, grain free, dairy free, sugar free, sugar free, clean eating, real food.

lemon artichoke chicken soup in a white bowl with 2 slices of lemon

I have a new favorite thing.

Frozen vegetables!

Lemon artichoke chicken soup in a dutch oven being ladled out

When I did my Whole30 shopping guide for Costco and Trader Joe’s, I discovered there are so many great vegetables in the freezer section.

Frozen vegetables are ideal for soups because they’re frozen at the peak of freshness. They’re going to get cooked down anyway, so it’s ok that they’re a little mushy to start with. Plus, you don’t have to worry about BPA in cans.

steps to making lemon artichoke chicken soup

Even better? No chopping required!

This lemon artichoke chicken soup is almost all frozen vegetables. It takes just 5  minutes of prep to chop the carrot, celery and onion. But hey! You could maybe get those frozen too! Add in chicken and chicken stock, simmer, then dump in your frozen artichoke hearts, chopped spinach and cauliflower rice. Stir in lemon zest and lemon juice. Soup is ready!

2 hands holding lemon artichoke chicken soup in a white bowl

Another favorite thing is using chicken drumsticks in chicken soup.

They give the soup a ton more chicken flavor thanks to the bones and dark meat. They’re a more economical cut too.

lemon artichoke chicken soup in meal prep containers

This lemon artichoke chicken soup is perfect for meal prep as a lunch or dinner! See recipe notes for meal prep instructions. And couldn’t be healthier. Paleo, whole30, gluten free, grain free, dairy free, sugar free, clean eating, real food.


Paleo + Whole30 Lemon Artichoke Chicken Soup

  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x


1 large carrot, chopped

4 stalks of celery, chopped

1 yellow onion, sliced

2 cloves of garlic, grated or finely minced

1 tablespoon olive oil

2 teaspoons kosher salt + 2 teaspoons pepper

4 or 6 chicken drumsticks (or equivalent of 3 cups shredded chicken) (I get my chicken from ButcherBox, which I highly recommend!)

8 cups chicken stock

(2) 12-ounce bags frozen artichoke hearts

16-ounce bag frozen chopped organic spinach

12-ounce bag frozen organic cauliflower rice

zest from 2 lemons

juice from 2 lemons


Heat your dutch oven over medium high heat. Add the olive oil, then add the carrots, celery, onions, garlic, salt and pepper. Cook until the vegetables are softened, about 10 minutes, stirring occasionally.

Add in the chicken drumsticks and chicken stock. Simmer until the chicken has an internal temperature of 165ºF, about 30 minutes.

Remove the chicken drumsticks and rest until cool enough to handle. Pull all the chicken off the bones, then shred the chicken. (Save your bones for homemade chicken stock!)

Return the shredded chicken to the soup along with the frozen artichoke hearts, frozen spinach and frozen cauliflower rice. Cook another 5 minutes until the frozen vegetables are thawed and warm.

Add in the lemon zest and lemon juice. Taste for salt, pepper and lemon juice and adjust if needed.

Serve warm, with additional lemon wedges.

Will keep in an airtight container refrigerated for 5 days, or frozen for 6 months.


Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. HEATING: Microwave until warm, about 3-5 minutes. Or reheat in a sauce pan on the stove top until warm.

Use of ChickenI like to use chicken drumsticks because the dark meat adds tons of flavor, and so do the chicken bones when simmering in the soup. But you could substitute chicken breasts or thighs, or even already cooked shredded chicken to cut the cooking time way down!

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