Description
This refreshing Lemon Chicken Soup combines tender chicken, bright lemon juice, and wholesome vegetables in a comforting broth with orzo pasta. Perfect for cozy dinners, this versatile recipe can be made on the stovetop, in a crockpot, or using an Instant Pot, delivering a delicious, zesty soup in a variety of cooking methods.
Ingredients
Vegetables & Aromatics
- 2 cups diced carrots
- 1 cup finely chopped onion
- ½ cup finely chopped celery
- 1 tablespoon minced garlic (about 3 cloves)
Seasonings & Herbs
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- 2 bay leaves
Main Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 6 cups low sodium chicken broth
- 1 cup dry orzo pasta
- ½ cup fresh squeezed lemon juice
- 1 tablespoon olive oil
Instructions
- Prepare the Aromatics: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Sauté the diced carrots, onion, celery, and minced garlic for about 5 minutes until the vegetables soften and become fragrant.
- Add Seasonings and Chicken: Stir in the black pepper, dried parsley, dried thyme, salt, and bay leaves. Add the boneless, skinless chicken breasts and pour in 6 cups of low sodium chicken broth. Stir everything together well.
- Cook the Soup: Cover the pot and bring the soup to a boil over medium-high heat, which should take about 10 minutes. Once boiling, reduce the heat to medium and let it simmer gently for 15 minutes, stirring occasionally to ensure even cooking.
- Remove Chicken and Bay Leaves: After 15 minutes, increase the heat back to medium-high. Carefully take out the chicken breasts and set them aside. Remove and discard the bay leaves from the pot.
- Cook the Orzo: Add 1 cup of dry orzo pasta to the pot and stir. Let it cook in the simmering broth for about half the recommended package cooking time to ensure it absorbs flavor without becoming mushy.
- Shred the Chicken: While the orzo cooks, use two forks to shred the cooked chicken breasts into bite-sized pieces.
- Finish the Soup: Once the orzo has cooked halfway, remove the pot from heat—the pasta will finish cooking in the residual heat, preventing overcooking. Add the shredded chicken and ½ cup of fresh squeezed lemon juice to the pot. Stir well to combine all flavors.
- Optional Pasta Cooking Method: For a firmer pasta texture, cook the orzo separately in boiling water according to package instructions, drain, and add it directly to individual bowls when serving.
Notes
- You can prepare this soup using alternative cooking methods such as crockpot or Instant Pot for convenience; instructions for these methods are also available.
- If you want a lighter version, use low-fat chicken broth and reduce the amount of olive oil.
- Adjust the amount of lemon juice to taste for desired acidity and brightness.
- For gluten-free option, substitute orzo with gluten-free small pasta or rice.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
