Chicken Risoni and Lemon Soup
Cozy up with a bowl of Chicken Risoni and Lemon Soup, a comforting one-pot wonder that combines tender chicken, vibrant vegetables, and delicate orzo pasta in a fragrant, lemony broth. This hearty yet refreshing soup captures the perfect balance between zesty citrus and savory flavors, making it ideal for any season. With juicy boneless chicken thighs, aromatic garlic, and a splash of fresh lemon juice, every bite bursts with brightness and warmth. The addition of parsley adds a herby finish, while the risoni pasta ensures a satisfying texture. Ready in just 45 minutes, this easy-to-make soup is perfect for weeknight dinners or meal prepping, offering a wholesome, flavorful meal for the entire family. For an extra touch, garnish with parsley or a slice of lemon to elevate the presentation.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 500 grams Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 3 pieces Garlic cloves, minced
- 1 large Carrot, diced
- 2 medium Celery stalk, diced
- 1 large Yellow onion, finely chopped
- 5 cups Chicken broth
- 200 grams Risoni (orzo) pasta
- 1 large Lemon, juiced
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken thighs with salt and pepper, then add them to the pot. Cook for 5–7 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pot, add minced garlic, diced carrot, diced celery, and chopped onion. Sauté for 5 minutes, stirring occasionally, until softened and fragrant.
Return the chicken to the pot and pour in the chicken broth. Bring to a gentle boil, then reduce the heat to low. Simmer uncovered for 15 minutes or until the chicken is fully cooked.
Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the soup.
Stir in the risoni pasta and let it cook for 8–10 minutes, stirring occasionally to prevent sticking, until the pasta is tender.
Add the lemon juice, lemon zest, and chopped parsley. Stir to combine and taste for seasoning, adjusting salt and pepper if needed.
Ladle the soup into bowls and serve warm. Optionally, garnish with additional parsley or a lemon slice.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1303 mg | 57% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.6 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 837 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
