Description
Indulge in the comforting flavors of Lemon Chicken Soup. Discover a delicious recipe now!
Ingredients
Scale
- 1 tablespoon olive oil
- 2 cups diced carrots
- 1 cup finely chopped onion
- ½ cup finely chopped celery
- 1 tablespoon minced garlic (about 3 cloves)
- 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
- Step 1: In a large pot, heat the olive oil over medium-high heat. Sauté the carrots, onion, celery, and garlic for 5 minutes.
- Step 2: Once the vegetables have cooked, add the black pepper, parsley, thyme, salt, bay leaves, chicken breasts, and chicken broth to the pot. Stir together.
- Step 3: Cover the pot and bring to a boil. It should take about 10 minutes to come to a boil.
- Step 4: Once boiling, reduce the heat to medium and cook for 15 minutes, stirring occasionally.
- Step 5: Once the soup has cooked for 15 minutes, turn the heat back to medium-high.
- Step 6: Remove the chicken breasts and set aside.
- Step 7: Remove the bay leaves.
- Step 8: Add the orzo to the pot and stir together. Cook for half the recommended cook time on the package.
- Step 9: While the orzo cooks, use 2 forks to shred the chicken breasts.
- Step 10: Once the orzo has cooked for half the recommended cook time, remove the soup from the heat. The pasta will continue to cook as the soup cools.
- Step 11: Add the chicken and lemon juice to the pot. Stir to combine.
- Step 12: Tip: If you prefer a firmer pasta, you can cook your pasta in a separate pot and add directly to your bowl when you’re ready to eat.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg