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–+ servings
Lemon Chicken Soup

Lemon Chicken Soup: Brighten Your Day in Under an Hour

This Lemon Chicken Soup is a vibrant and nourishing dish that transforms comfort food with refreshing lemon flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Substitute with avocado oil or melted butter
  • 1 cup Diced Carrots Fresh or frozen
  • 1 cup Chopped Onion No substitutions needed
  • 1 cup Chopped Celery Substitute with diced bell peppers if desired
  • 2 cloves Minced Garlic Fresh is best but pre-minced works
  • 0.5 teaspoon Black Pepper Adjust to taste
  • 1 tablespoon Dried Parsley Substitute with fresh parsley, doubling the amount
  • 1 teaspoon Dried Thyme Rosemary or basil can serve as substitutes
  • 1 teaspoon Salt Adjust based on the sodium level of your broth
  • 2 leaves Bay Leaves Remove before serving
  • 1 pound Boneless, Skinless Chicken Breasts Thighs or rotisserie chicken can be used
  • 6 cups Low Sodium Chicken Broth Vegetable broth can be used for vegetarian option
  • 1 cup Dry Orzo Pasta Other pasta shapes, rice, quinoa, or omission can work
  • 1-2 tablespoons Fresh Squeezed Lemon Juice Adjust to taste

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 cup each of diced carrots, chopped onion, and chopped celery, along with 2 minced garlic cloves. Sauté for about 5 minutes until softened.
  2. Add ½ teaspoon of black pepper, 1 tablespoon of dried parsley, 1 teaspoon of dried thyme, and 1 teaspoon of salt. Mix well and incorporate 2 bay leaves and the boneless, skinless chicken breasts. Pour in 6 cups of chicken broth and bring to a boil for around 10 minutes.
  3. Once boiling, reduce the heat to medium and simmer gently for about 15 minutes. Stir occasionally until the chicken is cooked through.
  4. Remove the chicken, shred it into bite-sized pieces, and set aside. Stir in 1 cup of dry orzo pasta and cook for 5-7 minutes until al dente.
  5. Return the shredded chicken to the pot, squeeze in lemon juice, stir well, and warm through before serving hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 400IUVitamin C: 25mgCalcium: 30mgIron: 1mg

Notes

This Lemon Chicken Soup is perfect for meal prep and can be stored for up to 4 days in the fridge or 3 months in the freezer.

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