Description
Lemon Chicken Soup is a flavorful and comforting dish made with fresh ingredients and spices, perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 cups diced carrots
- 1 cup finely chopped onion
- ½ cup finely chopped celery
- 1 tablespoon minced garlic (about 3 cloves)
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- 2 bay leaves
- 1 ½ pounds boneless, skinless chicken breasts
- 6 cups low sodium chicken broth
- 1 cup dry orzo pasta
- ½ cup fresh squeezed lemon juice
Instructions
- In a large pot, heat the olive oil over medium-high heat. Sauté the carrots, onion, celery, and garlic for 5 minutes.
- Once the vegetables have cooked, add the black pepper, parsley, thyme, salt, bay leaves, chicken breasts, and chicken broth to the pot. Stir together.
- Cover the pot and bring to a boil. It should take about 10 minutes to come to a boil.
- Once boiling, reduce the heat to medium and cook for 15 minutes, stirring occasionally.
- Once the soup has cooked for 15 minutes, turn the heat back to medium-high.
- Remove the chicken breasts and set aside.
- Remove the bay leaves.
- Add the orzo to the pot and stir together. Cook for half the recommended cook time on the package.
- While the orzo cooks, use 2 forks to shred the chicken breasts.
- Once the orzo has cooked for half the recommended cook time, remove the soup from the heat. The pasta will continue to cook as the soup cools.
- Add the chicken and lemon juice to the pot. Stir to combine.
Notes
- If you prefer a firmer pasta, you can cook your pasta in a separate pot and add directly to your bowl when you’re ready to eat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg