Description
This Lemon Chicken Soup is a comforting and refreshing dish, perfect for wellness and cozy meals. Tender seared chicken simmers in a savory broth with aromatic herbs and vegetables, complemented by the bright flavors of fresh lemon juice and zest. Featuring orzo pasta for added texture, this soup brings a harmonious balance of nourishing ingredients and vibrant citrus notes.
Ingredients
Scale
Chicken and Broth
- 1 whole chicken (about 3-4 pounds), cut into pieces
- 8 cups chicken broth or stock
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
Grains
- 1 cup uncooked orzo pasta (or rice, if preferred)
Flavorings
- 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
Other
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Rinse the whole chicken pieces under cold water and pat them dry with paper towels to remove excess moisture.
- Sear the Chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Place chicken pieces skin side down and sear for 5-7 minutes until golden brown, then flip and sear the other side for about 5 minutes. Remove and set aside.
- Sauté Vegetables: In the same pot, add diced onion, minced garlic, sliced carrots, and celery. Sauté for 5-7 minutes until vegetables soften and onions become translucent.
- Add Chicken and Broth: Return the seared chicken pieces to the pot. Pour in chicken broth ensuring the chicken is fully submerged, adding additional liquid if necessary.
- Season and Boil: Add dried thyme, dried oregano, salt, and pepper. Bring the mixture to a boil over high heat.
- Simmer the Soup: Reduce heat to low, cover, and let simmer for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Remove Chicken: Take out the chicken from the pot and let it cool slightly for easier handling.
- Cook Orzo: Add uncooked orzo to the simmering broth and cook according to package instructions (about 8-10 minutes) until al dente.
- Shred Chicken: Shred the cooled chicken into bite-sized pieces, discarding the skin and bones.
- Combine and Flavor: Once orzo is cooked, return shredded chicken to the pot. Stir in fresh lemon juice and lemon zest. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot, optionally accompanied by crusty bread.
Notes
- Substitute orzo with rice or small pasta if preferred.
- For a richer flavor, use homemade chicken broth.
- Adjust lemon juice to taste for desired brightness.
- This soup freezes well; store without orzo and add fresh when reheating.
- Remove skin before serving for a lighter, lower-fat meal.
