Description
This Lemon Chicken Soup recipe offers a comforting yet refreshing twist on classic chicken soup, combining tender seared chicken, aromatic vegetables, and bright lemon flavors. Perfect for nourishing wellness and soothing the soul, this hearty soup features orzo pasta in a savory broth enhanced with fresh lemon juice and zest, herbs, and a touch of olive oil.
Ingredients
Scale
Chicken and Broth
- 1 whole chicken (about 3-4 pounds), cut into pieces
- 8 cups of chicken broth or stock
- 2 tablespoons olive oil
Vegetables and Seasonings
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Carbohydrate Component
- 1 cup of uncooked orzo pasta (or rice, if preferred)
Flavor Enhancers
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
Garnish
- 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, dry skin for searing.
- Sear the chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken pieces skin side down and sear for 5-7 minutes until golden brown. Flip and sear the other side for about 5 minutes. Remove chicken 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 turn translucent, enhancing flavor.
- Add chicken and broth: Return the seared chicken pieces to the pot. Pour in chicken broth, making sure the chicken is fully submerged; add more broth if necessary.
- Season and bring to boil: Add dried thyme, oregano, salt, and pepper. Bring the mixture to a boil over high heat to kickstart the cooking process.
- Simmer the soup: Reduce heat to low, cover, and let simmer for 30-40 minutes until the chicken reaches an internal temperature of 165°F (75°C), ensuring it is fully cooked and tender.
- Remove and cool chicken: Take the chicken out of the pot and allow it to cool slightly for easier shredding.
- Cook the orzo: Add the uncooked orzo to the simmering broth. Cook according to package instructions (usually 8-10 minutes) until al dente, absorbing the soup’s flavors.
- Shred chicken: Discard skin and bones, then shred the chicken meat into bite-sized pieces ready to be reincorporated into the soup.
- Combine chicken and flavorings: Return shredded chicken to the pot with orzo. Stir in fresh lemon juice and lemon zest to brighten the soup’s taste. Adjust salt and pepper to your preference.
- Serve: Ladle the hot soup into bowls, garnish with freshly chopped parsley for color and fresh flavor. Serve immediately, optionally accompanied by crusty bread or a side salad.
Notes
- For a gluten-free option, substitute orzo with rice or gluten-free pasta.
- Using homemade chicken broth enhances the soup’s depth of flavor.
- Be careful not to overcook the orzo; it should be tender but not mushy.
- Fresh lemon juice and zest are key for the bright, refreshing flavor characteristic of this soup.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
