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–+ servings
Lemon Chicken Soup

Lemon Chicken Soup to Brighten Your Dinner Table

Enjoy a comforting bowl of Lemon Chicken Soup that's quick to prepare and full of vibrant flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with avocado oil or melted butter
  • 2 cups Diced Carrots Use any colorful vegetable like parsnips
  • 1 cup Finely Chopped Onion Can substitute with shallots
  • 1 cup Finely Chopped Celery Omit if unavailable
  • 3 cloves Minced Garlic Use garlic powder in a pinch
For Seasoning
  • 1 teaspoon Black Pepper Substitute with white pepper if desired
  • 1 tablespoon Dried Parsley Fresh parsley can be used, double the amount
  • 1 teaspoon Dried Thyme Substitute with rosemary or basil
  • 1 teaspoon Salt Adjust to taste
  • 2 leaves Bay Leaves Remove before serving
For the Protein & Broth
  • 1 pound Boneless, Skinless Chicken Breasts Can use thighs for richer flavor
  • 6 cups Low Sodium Chicken Broth Vegetable broth for vegetarian version
For the Filling
  • 1 cup Dry Orzo Pasta Can substitute with short grain pasta or quinoa
  • 2 tablespoons Fresh Squeezed Lemon Juice Adjust to taste for preferred tartness

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add diced carrots, finely chopped onion, and celery, sautéing for about 5 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds.
  2. Stir in black pepper, dried parsley, dried thyme, salt, and bay leaves. Add the boneless, skinless chicken breasts and pour in 6 cups of low sodium chicken broth. Cover and bring to a boil over high heat.
  3. Once boiling, reduce heat to a gentle simmer. Cook for 15 minutes, or until chicken is fully cooked and tender. Remove chicken and let cool before shredding.
  4. Bring soup back to a gentle boil, stir in 1 cup of dry orzo pasta. Cook according to package instructions, about 7-9 minutes.
  5. Once orzo is cooked, return shredded chicken to the pot. Squeeze in juice of 2 lemons and stir to combine. Simmer for an additional 5 minutes.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 32gProtein: 27gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 2500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

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