Description
Comforting and flavorful, this Lemon Chicken Soup is a light and citrusy twist on classic chicken soup. Packed with tender chicken, orzo, and bright lemon flavors, it’s perfect for a cozy meal any day of the week.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breasts or thighs
- 1/2 cup orzo or rice
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh dill or parsley
- Salt and pepper to taste
Instructions
- Prepare the Soup: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 5–6 minutes until softened. Stir in garlic and cook for 1 minute. Pour in chicken broth and bring to a boil.
- Cook the Chicken: Add the chicken, reduce heat to a simmer, cover, and cook for 15–20 minutes or until chicken is cooked through. Remove chicken, shred, and set aside.
- Add Orzo and Lemon: Cook orzo or rice in the pot for 8–10 minutes, or until tender. Return shredded chicken to the soup. Stir in lemon juice, zest, and fresh herbs. Season with salt and pepper.
- Finish and Serve: Simmer for 2–3 more minutes, then serve hot.
Notes
- For a creamier version, stir in 1/2 cup of heavy cream or whisked egg yolks tempered with hot broth.
- You can also use rotisserie chicken for a shortcut.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 230
- Sugar: 3g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
