Chicken Lime Soup

This post may contain affiliate links. Please read my disclosure policy.

Citrus meets savory in this mouthwatering Chicken Lime Soup. Light, tangy, and perfect for dinner, it’s made with vegetable or chicken broth, veggies, and herbs! And the lime is just the ticket for a simple soup that’s anything but bland! {Paleo} 

Spiriteds, I almost didn’t make this soup. Almost. I worried the lime wouldn’t cook well in a slow cooker, but there was no need to fret. Chicken Lime Soup is refreshingly delicious. It’s also simple, straightforward, light, and comforting. Citrus meets savory. And it’s well-suited to a slow cooker.

Even better? It doesn’t take long to simmer. Sometimes I LOVE slow cooker soups that take eight to 10 hours to make. They usually result in tender, juicy, succulent proteins with intense flavors. But sometimes I remember at noon that I have nothing prepared for dinner. Since I don’t want to eat that late and I may not have a lot of time to prep a meal at five, a slow cooker soup that only needs 4-6 hours to cook is just what I’m looking for.

If you’re in the same boat, then prepare this at lunchtime so it cooks throughout the afternoon. Even though the cook time is shorter than other slow cooker recipes, each bite is tender, succulent, and savory. What’s not to love?

So let’s do this! Join us in our version of a “quick” slow cooker recipe!

Chicken Lime Soup ingredients

Here are the tasty ingredients you’ll need to make your own Chicken Lime Soup!

• Chicken breasts. One pound, sliced or cubed. Put another way, you’re probably looking at 2-3 chicken breasts. However, you can adjust this as desired to add more or less.
• Onion. Cut into wedges.
• Coconut oil and sea salt. To sauté the chicken and onion prior to slow cooking the soup.
• Broth. Chicken or vegetable. If you don’t have enough to make three cups, water will also work.
• Vegetables. Baby carrots and cauliflower, I cook the carrots in the slow cooker from the start. I add the cauliflower florets with about an hour left of cooking time. That way they florets soften without becoming mushy.
• Bay leaves and fresh or dried thyme. These two ingredients add extra flavor to the soup without overpowering it.
• Lime juice. Fresh is great, but bottled will work, too.

Psst! Top your soup with tortilla chips. So good! 😍

How to make Chicken Lime Soup

You’ll notice in the steps below that I sauté the onion and then the chicken breasts prior to adding them to the slow cooker. And you may wonder if that’s really necessary. The quick answer is, technically, no, you don’t have to sauté them first. But let me tell you why I do. 

One, it adds a rich flavor to the onion and the chicken. And then that same rich flavor is transferred to the soup. SO YUMMO. Now that I’ve started doing this I can’t go back. Two, sautéing the chicken prior to slow cooking removes some of the film that often rises to the top in slow cooker chicken recipes. I sauté the chicken first and then, using a slotted spoon, transfer it to the slow cooker. 

So you do you!

1. In a slow cooker, combine the broth, carrots, bay leaves, fresh or dried thyme, and lime juice. In a skillet, combine the coconut oil (enough to cover the pan) and sea salt. Then add the onion wedges and sauté over a MEDIUM heat for about 3-5 minutes, or until the onion wedges are translucent. Transfer the onion wedges to the slow cooker. In the same skillet add the chicken breasts and add, if necessary, more coconut oil and sea salt. Sauté the chicken for about 5-7 minutes, or until the outer portion starts to turn white. Using a slotted spoon transfer the chicken to the slow cooker.
2. Set the slow cooker to LOW, about 4 to 6 hours. With about an hour of cook time remaining, add the chopped cauliflower florets.
3. Once the soup is cooked, garnish with green onion, chopped cashews, or tortilla chips, if desired.

More comfort soup recipes!

When I want great flavor and comfort food vibes, these are the soups I turn to!

• Dairy-Free Scallop Chowder
• Paleo Rustic Chicken Stew
• Sun-Dried Tomato Chicken Soup
• Creamy Roasted Garlic and Onion Soup
• Paleo Chicken Fajita Soup

Take care of yourselves, Spiriteds! Stay well and stay wild. I’m glad you’re here! ❤️

Chicken Lime Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Citrus meets savory in this mouthwatering Chicken Lime Soup. Light, tangy, and perfect for dinner, it’s made with vegetable or chicken broth, veggies, and herbs! And the lime is just the ticket for a simple soup that’s anything but bland! {Paleo}

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soups and Stews
• Method: Slow Cooker
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 3 cups Homemade Vegetable Broth or Homemade Bone Broth
• 2 cups baby carrots (or regular carrots, chopped)
• 1/4 – 1/2 teaspoon dried thyme
• 2 bay leaves
• Juice of one lime (about 2 tablespoons)
• 2–3 tablespoons coconut oil
• 1/8 teaspoon sea salt
• 1 onion, cut into wedges
• 1 pound chicken breast, cubed or cut into strips
• 2–3 cups cauliflower, chopped into florets
• Optional garnishes: thinly sliced green onions, chopped cashews, or tortilla chips

Cook Mode Prevent your screen from going dark

Instructions

1. In a slow cooker, combine the broth, carrots, bay leaves, fresh or dried thyme, and lime juice. In a skillet, combine the coconut oil (enough to cover the pan) and sea salt. Then add the onion wedges and sauté over a MEDIUM heat for about 3-5 minutes, or until the onion wedges are translucent. Transfer the onion wedges to the slow cooker. In the same skillet add the chicken breasts and add, if necessary, more coconut oil and sea salt. Sauté the chicken for about 5-7 minutes, or until the outer portion starts to turn white. Using a slotted spoon transfer the chicken to the slow cooker.
2. Set the slow cooker to LOW, about 4 to 6 hours. With about an hour of cook time remaining, add the chopped cauliflower florets.
3. Once the soup is cooked, garnish with green onion, chopped cashews, or tortilla chips, if desired.

Notes

• When I sauté the onion and then the chicken, I add enough coconut oil to the pan to cover the bottom. Coconut oil amounts provided in the recipe are a guideline.
• Store-bought broth will work in this recipe but may not be paleo. 
• If you don’t have three cups broth on hand, water will also work.