Description
A flavorful and comforting Lemon Chicken Soup that is quick to prepare and perfect for any occasion.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 cup uncooked orzo pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Juice of 2 lemons
- 2 cups fresh spinach
- Chopped fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced carrots and celery to the pot, cooking for another 5 minutes until they begin to soften.
- Pour in the chicken broth and bring to a boil. Add the chicken breasts, orzo pasta, oregano, thyme, salt, and pepper. Reduce heat to a simmer and cook for 15-20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the lemon juice and fresh spinach, cooking for an additional 2-3 minutes until the spinach is wilted.
- Taste and adjust seasoning if necessary. Serve hot, garnished with chopped fresh parsley.
Notes
- For a creamier soup, stir in 1/2 cup of heavy cream just before serving.
- Add a pinch of red pepper flakes for a bit of heat.
- You can also substitute the orzo with rice or quinoa for a different texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg