Creamy Lemon Chicken Soup

  • Serves: 6 servings
  • Prep time: 45 minutes


  • 1 organic rotisserie chicken, meat pulled from the bones, about 2 cups
  • 8 cups organic low sodium chicken broth
  • 2 cups celery, chopped
  • 2 cups carrots, sliced
  • 2 cups Ajoyo Organic Original Unsweetened Almondmilk
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh lemon zest
  • salt & pepper to taste


  1. In a large soup pot or Dutch oven, combine shredded chicken, chopped celery, sliced carrots, thyme, salt, pepper, and broth. Bring to a simmer over medium heat, and allow ingredients to poach for 20 minutes.
  2. After the vegetables are tender, stir in Ajoyo Organic Original Unsweetened Almondmilk and simmer for an additional 10 minutes on low.
  3. Right before serving, stir in lemon zest. Divide among bowls, and top with additional black pepper.