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–+ servings
Lemon Chicken Soup

Zesty Lemon Chicken Soup That Bursts with Flavor

This Lemon Chicken Soup is a comforting dish packed with zesty flavors, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 cups
Course: Soups
Cuisine: Greek
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive Oil Can substitute with avocado oil or melted butter
  • 1 cup Carrots Fresh or frozen
  • 1 cup Onion Can be substituted with shallots
  • 1 cup Celery Use any available crisp vegetables as substitutes
  • 3 cloves Garlic Minced; garlic powder can be used in a pinch
  • 1 teaspoon Black Pepper Adjust to taste
  • 1 tablespoon Dried Parsley Swap with fresh parsley or oregano if desired
  • 1 teaspoon Dried Thyme Use rosemary or basil as alternatives
  • 1 teaspoon Salt Adjust for dietary needs
  • 2 leaves Bay Leaves Remove before serving
  • 1.5 pounds Chicken Breasts Can also use thighs or pre-cooked chicken
  • 6 cups Low Sodium Chicken Broth Any broth works
Pasta
  • 1 cup Dry Orzo Pasta Can substitute with any small pasta or quinoa
Finish
  • ½ cup Fresh Squeezed Lemon Juice Adjust for personal taste

Equipment

  • Large pot

Method
 

Cooking Steps
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add in 1 cup of diced carrots, 1 chopped onion, and 1 cup of chopped celery along with 3 minced garlic cloves. Sauté for about 5 minutes until the vegetables are softened.
  2. Stir in 1 teaspoon of black pepper, 1 tablespoon of dried parsley, 1 teaspoon of dried thyme, and 1 teaspoon of salt. Toss in 2 bay leaves, 1.5 pounds of chicken breasts, and 6 cups of low sodium chicken broth. Bring to a boil for approximately 10 minutes.
  3. Once boiling, reduce heat to low and let simmer uncovered for 15 minutes. Remove bay leaves and chicken breasts once cooked through.
  4. Shred the chicken into bite-sized pieces and return to the pot.
  5. Add 1 cup of dry orzo pasta and cook for 5-7 minutes until just tender.
  6. Return shredded chicken to the pot along with ½ cup of freshly squeezed lemon juice. Stir well and let simmer for an additional 2-3 minutes before serving.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Let the soup sit for a day before serving for enhanced flavor. Store in an airtight container in the fridge for up to 4 days.

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