Bowls of greek lemon chicken soup

Lemon Chicken Soup

Prep Time 7 minutes
Cook Time 25 minutes
Total Time 32 minutes
Servings 6 servings
Author Amanda Batcher
Course Main Course, Soup
Cuisine American
Comforting and light, this Lemon Chicken Soup is ready in about 30 minutes! 

Ingredients

  • 1 Tablespoon olive oil
  • 2 Tablespoons unsalted butter divided
  • 2 boneless skinless chicken breasts trimmed of fat
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 1 large celery stalk diced
  • 4 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 4 cups chicken broth reduced sodium
  • 1 1/2 cups water
  • 1 cup dried uncooked orzo pasta
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 1 sprig fresh oregano
  • Juice of 1 lemon
  • 2 teaspoons minced fresh parsley

Instructions

  • Add olive oil and 1 tablespoon butter to a large dutch oven or stockpot and heat over medium heat.  Season chicken breasts on both sides with salt and pepper.  Add chicken to dutch oven and cook 3-4 minutes per side, until golden brown and cooked through.  Set chicken aside on a plate.
  • Add remaining butter to dutch oven, then add onion, carrots, celery and garlic.  Cook, stirring often, until soft, about 3 minutes.  Stir in dried thyme.
  • Pour in chicken broth and water, using a wooden spoon to scrape up any browned bits in the bottom of the dutch oven.  Bring to a boil.
  • While soup is coming up to a boil, shred chicken using two forks.  Once soup is starting to boil, stir in shredded chicken, orzo, bay leaf and add sprigs of rosemary and oregano.  Reduce heat and simmer 10-12 minutes, until orzo is tender.
  • Remove and discard bay leaf and rosemary/oregano sprigs.  Stir in lemon juice and fresh parsley.  Taste and adjust seasonings if necessary.

Nutrition Information

Calories: 217, Carbohydrates: 24g, Protein: 12g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 34mg, Sodium: 831mg, Potassium: 420mg, Fiber: 1g, Sugar: 2g, Vitamin A: 3525IU, Vitamin C: 14.6mg, Calcium: 38mg, Iron: 1.1mg