Lemon Chicken Soup
User Reviews
5
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Prep Time
7 mins
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Cook Time
25 mins
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Total Time
32 mins
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Servings
6 servings
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Calories
217 kcal
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Course
Main Course, Soup
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Cuisine
American
Lemon Chicken Soup
Description
The Lemon Chicken Soup features cooked chicken breasts browned and shredded, simmered in a broth infused with sautéed onions, carrots, celery, and garlic. The broth is enriched with dried thyme and fresh sprigs of rosemary and oregano, creating an herbal depth. Adding orzo pasta provides a tender bite that complements the soft vegetables. A bay leaf accentuates the savory notes, removed before serving. Finally, lemon juice and freshly chopped parsley are stirred in to brighten the flavor, giving the soup a clean, slightly tangy taste that cuts through the richness.
The soup is prepared by gently simmering the ingredients together to meld flavors and tenderize the orzo. This method produces a comforting broth with balance between savory herbs and fresh citrus. It can be served as a nourishing starter or a light main on its own.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter divided, unsalted
- 2 chicken breast boneless skinless
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 medium yellow onion diced
- 2 medium carrot peeled and diced
- 1 rib celery diced
- 4 cloves garlic minced
- ½ teaspoon thyme dried leaves
- 4 cups chicken broth reduced sodium
- 1 ½ cups water
- 1 cup orzo dried uncooked
- 1 bay leaf
- 1 prig rosemary fresh
- 1 prig oregano fresh
- 1 lemon juiced
- 2 teaspoons parsley chopped, fresh
Instructions
- Add olive oil and 1 tablespoon butter to a large dutch oven or stockpot and heat over medium heat. Season chicken breasts on both sides with salt and pepper. Add chicken to dutch oven and cook 3-4 minutes per side, until golden brown and cooked through. Set chicken aside on a plate.
- Add remaining butter to dutch oven, then add onion, carrots, celery and garlic. Cook, stirring often, until soft, about 3 minutes. Stir in dried thyme.
- Pour in chicken broth and water, using a wooden spoon to scrape up any browned bits in the bottom of the dutch oven. Bring to a boil.
- While soup is coming up to a boil, shred chicken using two forks. Once soup is starting to boil, stir in shredded chicken, orzo, bay leaf and add sprigs of rosemary and oregano. Reduce heat and simmer 10-12 minutes, until orzo is tender.
- Remove and discard bay leaf and rosemary/oregano sprigs. Stir in lemon juice and fresh parsley. Taste and adjust seasonings if necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 217 | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 12g | 24% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 831mg | 35% |
| Potassium | 420mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3525IU | 71% |
| Vitamin C | 14.6mg | 16% |
| Calcium | 38mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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