Lemon Chicken Soup
Prep Time 7 minutes
Cook Time 25 minutes
Total Time 32 minutes
Servings 6 servings
Course Main Course, Soup
Comforting and light, this Lemon Chicken Soup is ready in about 30 minutes!
- 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
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.
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
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