How To Make Lemon Chicken Soup
A heartwarming soup with a tangy taste, this lemon chicken soup is made with chicken breasts tossed with flavorful spices and drizzled with zesty lemon.
Serves:
Ingredients
- 1tbspolive oil
- 2tbspunsalted butter ,divided
- 2chicken breasts,boneless skinless, trimmed of fat
- ½tspkosher salt
- ¼tspblack pepper
- 1yellow onion,medium, diced
- 2carrots ,peeled and diced, medium
- 1celery stalk,large, diced
- 4garlic cloves,minced
- ½tspdried thyme
- 4cupschicken broth,reduced sodium
- 1½cupswater
- 1cuporzo pasta,dried, uncooked
- 1bay leaf
- 1fresh rosemary sprig
- 1fresh oregano sprig
- 1lemon juice
- 2tspfresh parsley ,minced
Instructions
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Add olive oil and 1 tablespoon of butter to a large dutch oven or stockpot and heat over medium heat. Season chicken breasts on both sides with salt and pepper.
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Add chicken to a dutch oven and cook for 3 to 4 minutes per side, until golden brown and cooked through. Set chicken aside on a plate.
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Add remaining butter to a dutch oven, then add onion, carrots, celery, and garlic. Cook, stirring often, until soft for about 3 minutes. Stir in dried thyme.
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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.
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While the soup is coming up to a boil, shred chicken using two forks. Once the soup is starting to boil, stir in shredded chicken, orzo, bay leaf, and add sprigs of rosemary and oregano.
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Reduce heat and simmer for 10 to 12 minutes until orzo is tender.
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Remove and discard bay leaf and rosemary or oregano sprigs. Stir in lemon juice and fresh parsley.
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Taste and adjust seasonings if necessary.
Nutrition
- Calories: 311.07kcal
- Fat: 13.99g
- Saturated Fat: 4.97g
- Trans Fat: 0.22g
- Monounsaturated Fat: 5.86g
- Polyunsaturated Fat: 2.05g
- Carbohydrates: 27.02g
- Fiber: 3.06g
- Sugar: 5.21g
- Protein: 19.54g
- Cholesterol: 52.10mg
- Sodium: 849.15mg
- Calcium: 77.53mg
- Potassium: 524.26mg
- Iron: 2.93mg
- Vitamin A: 225.39µg
- Vitamin C: 8.28mg
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