Description
This Lemon Chicken Soup combines comfort and wellness in a refreshing, flavorful broth. Featuring tender seared chicken, fresh lemon juice and zest, and hearty vegetables, this soup is perfect for soothing the soul and revitalizing the senses. Ideal for a wholesome family meal, it balances savory and bright flavors with a nourishing touch.
Ingredients
Scale
Main Ingredients
- 1 whole chicken (about 3-4 pounds), cut into pieces
- 8 cups of chicken broth or stock
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 cup uncooked orzo pasta (or rice, if preferred)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken: Rinse the whole chicken under cold water and pat it dry with paper towels to ensure clean and dry chicken pieces for searing.
- Sear the chicken: In a large pot or Dutch oven, heat olive oil over medium heat. Add chicken pieces skin side down and sear for about 5-7 minutes until golden brown. Flip and sear the other side for another 5 minutes. Remove chicken and set aside.
- Sauté vegetables: In the same pot, add diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for 5-7 minutes until softened and the onion is translucent, building aromatic base flavors.
- Add chicken and broth: Return seared chicken to the pot and pour in chicken broth, making sure chicken is submerged. Add more broth if needed to cover the chicken fully.
- Season and boil: Add dried thyme, oregano, salt, and pepper. Bring the mixture to a boil over high heat.
- Simmer: Reduce heat to low, cover the pot, and let it simmer for 30-40 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Remove chicken: Take the chicken out of the pot and let it cool slightly for easier handling.
- Cook orzo: Add uncooked orzo to the simmering broth and cook for about 8-10 minutes until al dente, according to package instructions.
- Shred chicken: Shred the cooled chicken into bite-sized pieces, discarding the skin and bones.
- Combine and season: Once the orzo is cooked, return the shredded chicken to the pot. Stir in fresh lemon juice and lemon zest. Adjust salt and pepper seasoning as needed.
- Serve: Ladle soup into bowls and garnish with freshly chopped parsley. Serve hot along with optional crusty bread or a side salad for a complete meal.
Notes
- Using orzo pasta adds a lovely texture, but you can substitute rice if preferred.
- For extra brightness, add a little more lemon juice before serving.
- Leftover soup keeps well refrigerated for up to 3 days.
- For a lighter version, remove skin before searing the chicken.
- Use low-sodium chicken broth to better control salt levels.
