Description
Lemon Chicken Soup is a vibrant and comforting recipe that combines tender seared chicken, fresh vegetables, and bright lemon flavors to create a wholesome bowl of warmth and wellness. Perfect for any season, this soup features a delicious balance of savory broth and citrusy zest, complemented by orzo pasta for added texture and heartiness.
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 Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
Carbohydrate
- 1 cup of uncooked orzo pasta (or rice, if preferred)
Flavorings and Garnish
- 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
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Rinse the whole chicken pieces under cold water and pat them dry using paper towels to ensure a clean start.
- Sear the Chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Place the 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 the chicken and set aside to retain flavors in the pot.
- Sauté Vegetables: In the same pot, add diced onion, minced garlic, sliced carrots, and celery. Sauté for 5-7 minutes until the onion is translucent and the vegetables are softened, building the base flavor for the soup.
- Add Chicken and Broth: Return the seared chicken pieces to the pot. Pour in the chicken broth, ensuring the chicken is fully submerged. Add more broth or water if necessary to cover the chicken completely.
- Season and Boil: Add dried thyme, dried oregano, salt, and pepper. Increase heat to high and bring the mixture to a rolling boil.
- Simmer: Once boiling, reduce heat to low, cover the pot, and let it simmer gently for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C), indicating it is fully cooked and tender.
- Remove and Cool Chicken: Carefully remove the chicken from the pot and let it cool slightly until safe to handle for shredding.
- Cook Orzo: Add uncooked orzo directly to the simmering broth and cook according to package instructions, typically 8-10 minutes, until al dente.
- Shred Chicken: Shred the cooled chicken into bite-sized pieces, discarding the skin and bones to keep the soup lean and clean.
- Combine and Season: Once the orzo is tender, return the shredded chicken to the pot. Stir in fresh lemon juice and lemon zest to infuse citrus brightness. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot, optionally accompanied by crusty bread or a fresh side salad for a complete meal.
Notes
- You can substitute orzo with rice or small pasta shapes if preferred.
- For a richer flavor, use homemade chicken broth.
- Adding lemon zest and juice towards the end preserves the fresh citrus flavor.
- Remove chicken skin and bones to reduce fat content in the soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup freezes well; thaw and reheat gently on the stovetop.
