Description
A bright and comforting healthy lemon chicken soup with tender chicken, vegetables, herbs, and fresh lemon.
Ingredients
1 tablespoon olive oil
2 cups diced carrots
1 cup finely chopped onion
½ cup finely chopped celery
1 tablespoon minced garlic about 3 cloves
½ teaspoon black pepper
½ teaspoon dried parsley
¼ teaspoon dried thyme
¼ teaspoon salt
2 bay leaves
1 ½ pounds boneless, skinless chicken breasts
6 cups low sodium chicken broth
1 cup dry orzo pasta
½ cup fresh squeezed lemon juice
Instructions
1. In a large pot, heat the olive oil over medium-high heat. Sauté the carrots, onion, celery, and garlic for 5 minutes.
2. Add the black pepper, parsley, thyme, salt, bay leaves, chicken breasts, and chicken broth to the pot. Stir together.
3. Cover the pot and bring to a boil.
4. Reduce the heat to medium and cook for 15 minutes, stirring occasionally.
5. Remove the chicken breasts and set aside. Remove the bay leaves.
6. Add the orzo to the pot and cook for half the recommended time.
7. Shred the chicken.
8. Remove soup from heat. Add chicken and lemon juice. Stir to combine.
Notes
Cook pasta separately for firmer texture.
Add a parmesan rind for more depth.
Use any broth you prefer.
Sub beans for chicken to make it vegetarian.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop / Crockpot / Instant Pot
- Cuisine: American / Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 272
- Sugar: 4
- Sodium: 364
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 1
- Carbohydrates: 25
- Fiber: 3
- Protein: 28
- Cholesterol: 73
Keywords: healthy lemon chicken soup, instant pot chicken soup, greek avgolemono, easy soup recipe