Go Back
–+ servings

Lemon Chicken Soup

A delightful dish that offers a burst of citrus flavor alongside tender chicken and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 300
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon Olive oil Use high-quality olive oil for enhanced flavor.
  • 2 cups Diced carrots Fresh carrots add sweetness and texture to the soup.
  • 1 cup Finely chopped onion Onions provide a savory base that enriches the broth.
  • ½ cup Finely chopped celery Celery adds a nice crunch and depth of flavor.
  • 1 tablespoon Minced garlic About 3 cloves; infuses the soup with aromatic goodness.
  • ½ teaspoon Black pepper Freshly ground black pepper gives a subtle kick.
  • ½ teaspoon Dried parsley Adds freshness and color to the finished dish.
  • ¼ teaspoon Dried thyme Complements the chicken perfectly with its earthy notes.
  • ¼ teaspoon Salt Adjust according to your taste preference and broth's sodium content.
  • 2 Bay leaves Enhance the overall flavor profile of the soup as it simmers.
  • 1 ½ pounds Boneless, skinless chicken breasts Tender chicken provides protein and substance to the soup.
  • 6 cups Low sodium chicken broth A flavorful broth serves as the soup's base without excess salt.
  • 1 cup Dry orzo pasta Adds heartiness and absorbs flavorful broth as it cooks.
  • ½ cup Fresh squeezed lemon juice Brings brightness and acidity to balance flavors.

Method
 

  1. Begin by heating olive oil in a large pot over medium heat. Once hot, add diced carrots, chopped onion, and celery, cooking until softened, about 5-7 minutes. Stir in minced garlic along with black pepper, dried parsley, thyme, and salt, allowing the spices to bloom for an additional minute.
  2. Next, incorporate boneless chicken breasts into the pot along with bay leaves and low sodium chicken broth. Bring the mixture to a boil before reducing heat to a simmer, covering it partially to allow flavors to meld together beautifully.
  3. After approximately 30 minutes of simmering, remove the chicken breasts from the pot once they are cooked through. Shred them using two forks and return them to the pot along with dry orzo pasta.
  4. Continue cooking until the orzo is al dente, which should take around 10 minutes more. Stir occasionally while checking consistency; if needed, add more broth or water for desired thickness.
  5. Once cooked, remove from heat and stir in freshly squeezed lemon juice for that signature zing! Taste test and adjust seasoning if necessary before discarding bay leaves.
  6. Ladle your hearty Lemon Chicken Soup into bowls and serve warm either on its own or alongside your choice of rice or pasta for extra comfort!

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 1.5gCholesterol: 70mgSodium: 600mgFiber: 3gSugar: 5g

Tried this recipe?

Let us know how it was!