Description
Lemon Chicken Soup is a delightful dish that combines the comforting warmth of homemade soup with the bright, zesty flavor of fresh lemons. Perfect for cozy family dinners or quick lunches, this recipe features tender chicken and a medley of colorful vegetables simmered in a flavorful broth. With its easy preparation method—whether using an Instant Pot, crock pot, or stovetop—this soup becomes a go-to favorite for any occasion. It’s not just delicious; it’s also healthy, packed with lean protein and nutritious veggies that everyone will love. Enjoy each spoonful as it warms your soul and brightens your day.
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
- 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
- In an Instant Pot or large pot, heat olive oil over medium heat. Add carrots, onion, celery, and garlic; sauté for 5–7 minutes until softened.
- Stir in black pepper, dried parsley, thyme, salt, and bay leaves; cook for another minute.
- Add chicken breasts and pour in the broth to cover everything.
- Cook in the Instant Pot on high pressure for 10 minutes or simmer on the stovetop for 30–45 minutes until chicken is cooked through.
- Remove chicken, shred it with forks, and return to the pot with orzo.
- Stir in lemon juice and cook for an additional 10 minutes until orzo is al dente. Remove bay leaves before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg