This bright and zesty lemon chicken soup is a warm hug in a bowl. With tender chicken, fresh veggies, and a lovely lemony kick, it’s perfect for any day.
I love slurping it up when I’m feeling under the weather—it’s kind of my go-to comfort food. Plus, it’s super easy to whip up, making it a winner in my kitchen! 🍋🍲
Key Ingredients & Substitutions
Chicken Broth: I like using low-sodium chicken broth so I can control the salt level. If you want a vegetarian option, vegetable broth works well too!
Orzo Pasta: Orzo adds a nice texture, but if you don’t have it, feel free to swap in rice or any small pasta like ditalini or couscous.
Lemons: Freshly squeezed lemon juice is crucial for that bright flavor. If you only have bottled lemon juice, use it, but fresh is always better for taste!
Shredded Chicken: You can use leftover rotisserie chicken, which is super convenient. If you’re vegetarian, try chickpeas or white beans for added protein.
How Do I Sauté Vegetables Correctly?
Sautéing is an essential step in cooking this soup, and doing it right makes a difference! It helps develop the flavors before adding the broth.
- Start by heating the olive oil in a pot over medium heat. This ensures the oil gets hot enough to cook the veggies properly.
- Add the chopped onions, carrots, and celery all at once. Stir them occasionally for about 5-7 minutes until softened. This builds a flavor base.
- Then, add the minced garlic last. Garlic cooks faster and can burn easily, so keep an eye on it. A minute is usually enough to bring out its savory aroma.
How to Make Lemon Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth (preferably low sodium)
- 1 cup cooked shredded chicken breast
- 1/2 cup orzo pasta or small pasta (optional)
- 1/4 cup fresh parsley, chopped
- Juice of 2 lemons (about 1/4 cup)
- Lemon slices for garnish
- Salt and pepper to taste
How Much Time Will You Need?
This delightful Lemon Chicken Soup takes about 15 minutes to prepare and 20 minutes to cook. So in just about 35 minutes, you’ll have a warm, tasty soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once it’s hot, add the finely chopped onion, sliced carrots, and celery. Sauté these veggies together for about 5-7 minutes until they begin to soften and the onions are slightly translucent.
2. Add the Garlic:
Now it’s time to add the minced garlic! Stir it in and let it sauté for just 1 minute or until it becomes fragrant. This step really brings out that delicious garlic flavor!
3. Pour in the Chicken Broth:
Next, pour in the chicken broth and increase the heat to bring it to a boil. Keep an eye on it as it heats up; you want it bubbling nicely.
4. Simmer and Cook the Pasta:
Once the broth is boiling, reduce the heat to a simmer and add the orzo pasta, if you’re using it. Let it cook for about 8-10 minutes, or until the pasta is tender. You can give it a gentle stir occasionally.
5. Add the Chicken:
Now, stir in the shredded cooked chicken, mixing it gently so it blends with the soup and warms up nicely.
6. Final Touches:
It’s time for the zesty part! Stir in the freshly squeezed lemon juice and the chopped parsley. Taste your soup and adjust the seasoning with salt and pepper as needed.
7. Serve and Enjoy:
Serve your warm soup hot, garnishing each bowl with lemon slices and maybe a bit more parsley for a lovely touch. Enjoy the fresh, comforting flavors of your delicious Lemon Chicken Soup!
Can I Use Frozen Chicken in This Recipe?
Absolutely! If you’re using frozen chicken, make sure to thaw it completely before shredding. The best way to do this is by placing it in the fridge overnight or using the quick method of sealing it in a plastic bag and submerging it in cold water for about an hour.
Can I Make This Soup Ahead of Time?
Yes, you can! This soup keeps well in the fridge. Just prepare it and let it cool completely before transferring it to an airtight container. It will stay fresh for up to 3 days. When reheating, you may want to add a little extra broth or water to adjust the consistency.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze the soup, do so without the pasta, as it can become mushy when thawed. Store in a freezer-safe container for up to 3 months. To reheat, simply warm it on the stove or in the microwave, stirring occasionally.
Can I Omit the Pasta?
Yes, you can skip the pasta if you prefer a lighter soup or want to keep it low-carb. The soup will still be delicious! You could also add extra vegetables instead, like spinach or kale, to enhance the flavor and nutrition.
