Lemony Chicken Soup
Brighten up your dinner table with this comforting and refreshing Lemony Chicken Soup, a perfect balance of hearty and zesty flavors. This soul-warming recipe combines tender shredded chicken, aromatic vegetables, and fluffy rice or orzo pasta, all simmered in a rich chicken broth infused with freshly squeezed lemon juice and lemon zest. Enhanced with a medley of fresh herbs like parsley and dill, this soup offers a vibrant twist on a classic comfort dish. Ready in just 50 minutes, it’s ideal for weeknight meals or a soothing remedy on chilly days. Serve it with a touch of extra parsley or a lemon wedge for a citrusy kick that takes this dish to the next level. Healthy, wholesome, and irresistibly flavorful, this lemony chicken soup is sure to become a cherished favorite in your recipe collection!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces carrot, diced
- 2 pieces celery stalks, diced
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 0.75 cups uncooked rice or orzo pasta
- 0.25 cups lemon juice, freshly squeezed
- 1 teaspoon lemon zest, freshly grated
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 cup water (if needed)
Instructions
Heat olive oil in a large pot over medium heat.
Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then add them to the pot. Sear on both sides until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.
In the same pot, add the diced carrots, celery, and onion. Sauté for 5-6 minutes until the vegetables begin to soften.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the chicken broth and bring to a simmer. Return the chicken breasts to the pot, cover, and cook for 15 minutes or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the uncooked rice (or orzo pasta), reduce the heat to medium, and cook for 8-10 minutes or until the grains are tender. Stir occasionally to prevent sticking.
Add the lemon juice, lemon zest, and remaining salt and pepper. Taste and adjust seasoning as necessary.
Stir in the chopped parsley and dill, then remove the pot from heat.
If the soup is too thick, thin it with up to 1 cup of water to reach your desired consistency.
Serve warm, garnished with extra parsley or a lemon wedge, if desired.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 6092 mg | 265% | |
| Total Carbohydrate | 160.5 g | 58% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 17.7 g | ||
| Protein | 142.5 g | 285% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3222 mg | 69% | |
*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.
