Description
This Lemon Chicken Soup is the ultimate bowl of comfort—light, yet satisfying! Made with tender shredded chicken, aromatic herbs, a rich broth, and a burst of fresh lemon, this soup is perfect for chilly days or whenever you need a nourishing meal. Whether served as a cozy weeknight dinner or a feel-good remedy, this soup is sure to brighten your day!
Ingredients
Units
Scale
- 1 1/2 lbs boneless, skinless chicken breasts (or thighs)
- 6 cups chicken broth
- 1 cup carrots, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 3/4 cup orzo (or rice for a gluten-free option)
- 2 tbsp olive oil
- 2 eggs (for avgolemono-style thickness, optional)
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 tsp lemon zest
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/4 tsp turmeric (optional, for color & warmth)
- 2 cups fresh spinach or kale (optional, for extra nutrition)
- 1/4 cup fresh parsley, chopped (for garnish)
- Lemon slices, for serving
Instructions
Step 1: Sauté the Aromatics
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add onion, carrots, and garlic. Sauté for 3–4 minutes until softened.
Step 2: Simmer the Soup
- Pour in chicken broth and add chicken, oregano, thyme, salt, black pepper, and turmeric.
- Bring to a boil, then reduce heat and simmer for 20 minutes until the chicken is cooked through.
Step 3: Cook the Orzo & Shred the Chicken
- Remove the chicken, shred it with two forks, and set aside.
- Add orzo to the soup and let it cook for 7–8 minutes until tender.
Step 4: Add the Lemon & Finish
- Stir in the shredded chicken, lemon juice, and lemon zest.
- (Optional) If using eggs for a silky broth, whisk 2 eggs in a bowl and slowly drizzle in 1 cup of hot soup broth while whisking constantly. Then, stir it back into the soup.
- Stir in spinach or kale and cook for another 2 minutes until wilted.
Step 5: Serve & Enjoy!
- Ladle into bowls and garnish with fresh parsley and lemon slices. Serve warm!
Notes
- Make it Dairy-Free: Skip the eggs for a classic broth-based soup.
- Storage: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Make it Heartier: Add chickpeas or white beans for extra protein.
- Gluten-Free Option: Swap orzo for cooked rice or quinoa.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg