Description
This Lemon Chicken Soup is a hearty and refreshing dish featuring tender chicken, vibrant vegetables, and a zesty lemon flavor. It’s a perfect comfort food that warms you up any time of the year, making it an ideal choice for family meals or cozy gatherings.
Ingredients
Scale
- 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 of 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
- Rinse the whole chicken under cold water and pat it dry with paper towels.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the 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 the chicken and set aside.
- In the same pot, add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for 5-7 minutes until softened and the onion is translucent.
- Return the seared chicken to the pot and pour in the chicken broth, ensuring the chicken is submerged. Add more liquid if necessary.
- Add dried thyme, dried oregano, salt, and pepper. Bring to a boil over high heat.
- Once boiling, reduce heat to low, cover, and let simmer for 30-40 minutes until the chicken reaches an internal temperature of 165°F (75°C).
- Remove the chicken from the pot and let it cool slightly.
- Add uncooked orzo to the simmering broth and cook according to package instructions (about 8-10 minutes) until al dente.
- Shred the chicken into bite-sized pieces, discarding skin and bones.
- Once the orzo is cooked, return the shredded chicken to the pot. Stir in fresh lemon juice and lemon zest. Adjust seasoning with salt and pepper if needed.
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot, optionally with crusty bread or a side salad.
Notes
- Customize the soup by adding other vegetables like spinach, kale, or peas.
- For a creamier texture, stir in a splash of heavy cream or coconut milk before serving.
- For added heat, include red pepper flakes or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 50 minutes