Description
Lemon Chicken Soup is a heartwarming dish that brightens any mealtime. This easy and nutritious recipe combines tender chicken, vibrant vegetables, and a refreshing splash of lemon juice, creating a comforting bowl perfect for chilly days. Whether you’re enjoying it for dinner or as a satisfying lunch, this soup is versatile enough to be paired with rice, pasta, or zucchini noodles. With minimal prep time and the option to cook in an Instant Pot or on the stovetop, you can have a delicious meal ready in no time. Let this Lemon Chicken Soup warm your soul and invigorate your taste buds.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 cups diced carrots
- 1 cup finely chopped onion
- ½ cup finely chopped celery
- 1 tablespoon minced garlic
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- 6 cups low sodium chicken broth
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup dry orzo pasta
- ½ cup fresh squeezed lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Add diced carrots, onion, and celery; sauté until softened (about 5 minutes). Stir in minced garlic and cook for another minute.
- Season with black pepper, dried parsley, thyme, salt, and bay leaves. Add chicken breasts to the pot.
- Pour in the chicken broth to cover all ingredients. Simmer on low heat for about 30 minutes or use an Instant Pot on high pressure for 15 minutes.
- If using the stovetop method, add dry orzo pasta directly into the pot after simmering and cook according to package instructions until tender.
- Once chicken is cooked through, shred it with two forks and return it to the soup. Stir in fresh lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg