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Lemon Chicken Soup

Zesty Lemon Chicken Soup for Cozy Nights In

This Healthy Lemon Chicken Soup is a zesty and nourishing dish perfect for cozy nights in.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Carrots Adds sweetness and texture; fresh carrots are best, but use baby carrots for speed.
  • 1 cup Onion Provides aromatic base flavors; yellow or white onions work well.
  • ½ cup Celery Contributes crunch and depth; bell pepper is a good substitute for variety.
  • 1 tablespoon Garlic Enhances the flavor profile; garlic powder can be used for a milder effect.
  • Olive Oil For sautéing vegetables and adding healthy fats; substitute avocado oil if desired.
For the Seasoning
  • ½ teaspoon Black Pepper Adds seasoning; swap for white pepper for a milder option.
  • ½ teaspoon Dried Parsley Provides herbal notes; fresh parsley can be substituted for extra freshness.
  • ¼ teaspoon Dried Thyme Delivers earthy flavors; rosemary offers a unique twist if desired.
  • ¼ teaspoon Salt Essential for seasoning; adjust based on broth saltiness.
  • 2 Bay Leaves Adds aromatic richness; you can skip if you don’t have any, but it's recommended.
For the Soup
  • 1.5 pounds Boneless, Skinless Chicken Breasts The main protein; chicken thighs provide a richer flavor if preferred.
  • 6 cups Low Sodium Chicken Broth Foundation of the soup; vegetable broth works for a vegetarian adaptation.
  • 1 cup Dry Orzo Pasta Adds starchiness for a fulfilling meal; substitute with quinoa or gluten-free pasta for dietary needs.
For the Final Touch
  • ½ cup Fresh Squeezed Lemon Juice Brightens the soup; adjust to taste for extra citrus goodness.

Equipment

  • Large Pot

Method
 

Step‑by‑Step Instructions for Lemon Chicken Soup
  1. Heat a large pot over medium-high heat and drizzle in olive oil. Once shimmering, add chopped carrots, finely chopped onion, finely chopped celery, and minced garlic. Sauté these vegetables for about 5 minutes, stirring occasionally, until they are softened and fragrant.
  2. Stir in black pepper, dried parsley, dried thyme, salt, and bay leaves. Place chicken breasts in the pot and pour in chicken broth. Bring the mixture to a boil, which should take about 10 minutes.
  3. Once boiling, reduce the heat to medium and allow the soup to simmer gently for 15 minutes. Stir occasionally to ensure the chicken cooks evenly.
  4. Carefully remove the chicken from the pot and shred it into bite-sized pieces. Discard the bay leaves.
  5. Add dry orzo pasta to the simmering broth and cook according to package instructions, stirring occasionally.
  6. Return the shredded chicken to the pot along with fresh squeezed lemon juice. Stir well and let it simmer for an additional 2-3 minutes.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 350mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 450IUVitamin C: 30mgCalcium: 30mgIron: 2mg

Notes

This soup is perfect for busy nights and can be stored easily for later enjoyment.

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