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–+ servings
Lemon Chicken Soup

Lemon Chicken Soup That's Cozy, Healthy, and Easy to Make

A comforting Lemon Chicken Soup that's zesty and wholesome, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Greek
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with avocado oil or melted butter if needed.
  • 2 medium Diced Carrots No substitutes recommended for best results.
  • 1 medium Finely Chopped Onion Shallots work as a suitable substitute.
  • 2 stalks Finely Chopped Celery Fennel can be an alternative if desired.
  • 3 cloves Minced Garlic Fresh garlic is preferred, but garlic powder can be used in a pinch.
  • 1 teaspoon Black Pepper Adjust according to your taste preferences.
  • 2 teaspoons Dried Parsley Fresh parsley can be used instead—double the amount for intensity.
  • 1 teaspoon Dried Thyme Substitute with dried basil or rosemary if needed.
  • 1 teaspoon Salt Modify based on your sodium preference.
  • 2 leaves Bay Leaves Don't forget to remove them before serving.
For the Protein
  • 1 pound Boneless, Skinless Chicken Breasts Consider boneless thighs for richer flavor or shredded rotisserie chicken to save time.
For the Broth
  • 6 cups Low Sodium Chicken Broth Feel free to substitute with vegetable broth for a vegetarian option.
For the Pasta
  • 1 cup Dry Orzo Pasta Swap with any short gluten-free pasta or quinoa as needed.
For the Finishing Touch
  • 1 tablespoon Fresh Squeezed Lemon Juice Bottled lemon juice can work, but fresh is always better for taste.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add diced carrots, finely chopped onion, and celery, sautéing for about 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
  2. Add black pepper, dried parsley, dried thyme, salt, and bay leaves. Place the boneless, skinless chicken breasts into the pot and pour in 6 cups of low sodium chicken broth, stirring together. Bring to a vibrant simmer.
  3. Cover the pot and increase heat to bring to a gentle boil, about 10 minutes. Lower heat to maintain a simmer, cooking for 15 minutes until chicken is cooked and vegetables are tender.
  4. Remove chicken breasts and bay leaves from the pot. Shred the chicken using two forks, returning it to the pot to ensure flavors are unified.
  5. Stir in dry orzo pasta and cook for half the time indicated on the package, usually around 4-5 minutes, for a perfect al dente texture.
  6. Finally, stir in fresh squeezed lemon juice, let rest for a few minutes, and serve hot, perhaps garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 25gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 25mgIron: 2mg

Notes

Choose fresh ingredients for the best flavor. Store leftover soup in an airtight container for up to 4 days.

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