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Lemon Chicken Soup Recipe

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4.1 from 10 reviews

A comforting and tangy Lemon Chicken Soup loaded with tender chicken, fresh vegetables, and orzo pasta. This versatile recipe can be made on the stovetop, slow cooker, or Instant Pot, delivering a hearty meal with bright lemon flavor perfect for any season.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Vegetables and Aromatics

  • 2 cups diced carrots
  • 1 cup finely chopped onion
  • ½ cup finely chopped celery
  • 1 tablespoon minced garlic (about 3 cloves)

Seasonings

  • ½ teaspoon black pepper
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried thyme
  • ¼ teaspoon salt
  • 2 bay leaves

Proteins and Liquids

  • 1 ½ pounds boneless, skinless chicken breasts
  • 6 cups low sodium chicken broth
  • 1 tablespoon olive oil

Pasta and Finishing Touch

  • 1 cup dry orzo pasta
  • ½ cup fresh squeezed lemon juice

Instructions

  1. Stovetop Sautéing: In a large pot, heat the olive oil over medium-high heat. Add the diced carrots, chopped onion, celery, and minced garlic. Sauté the vegetables for about 5 minutes until they are slightly softened and fragrant.
  2. Add Seasonings and Chicken: Stir in black pepper, dried parsley, thyme, salt, bay leaves, chicken breasts, and chicken broth. Mix well to combine all ingredients evenly.
  3. Simmer the Soup: Cover the pot and bring the mixture to a boil over medium-high heat, which should take approximately 10 minutes. Once boiling, reduce the heat to medium and let it cook for 15 minutes, stirring occasionally to prevent sticking.
  4. Prepare Chicken and Remove Bay Leaves: After 15 minutes of cooking, increase heat back to medium-high. Remove the chicken breasts from the pot and set aside. Take out and discard the bay leaves from the soup.
  5. Cook the Orzo: Add the dry orzo pasta to the pot and stir well. Cook the orzo for half of the time recommended on the package, allowing it to finish cooking as the soup cools.
  6. Shred Chicken: While the orzo cooks, use two forks to shred the cooked chicken breasts into bite-sized pieces.
  7. Final Combination: Remove the pot from heat once the orzo has cooked half the time. Stir in the shredded chicken and freshly squeezed lemon juice gently to combine all flavors.
  8. Optional Pasta Preparation Tip: For firmer pasta, cook the orzo separately according to package instructions and add it to your bowl when serving.
  9. Slow Cooker Method: Sauté the carrots, onion, celery, and garlic in olive oil over medium-high heat for 5 minutes in a pan. Transfer the sautéed vegetables to the crockpot. Add black pepper, parsley, thyme, salt, bay leaves, chicken breasts, and chicken broth. Stir thoroughly, cover, and cook on low for 8 hours or on high for 4-6 hours.
  10. Prepare Pasta Separately: While the slow cooker soup cooks, boil water in a separate pot and cook orzo per package instructions for firmer texture.
  11. Finish Slow Cooker Soup: Remove chicken breasts from the crockpot, shred with forks, and remove bay leaves. Add shredded chicken, lemon juice, and cooked pasta to the crockpot. Stir to combine and serve.
  12. Instant Pot Method: Set the Instant Pot to Sauté mode for 5 minutes. Heat olive oil, then sauté carrots, onion, celery, and garlic until softened, about 5 minutes. Add black pepper, parsley, thyme, salt, bay leaves, chicken breasts, and chicken broth. Stir well.
  13. Pressure Cook: Seal the lid and set the Instant Pot to ‘Soup’ or Pressure Cook for 12 minutes. It may take about 10 minutes to reach pressure, especially if broth is cold.
  14. Cook Pasta Separately: While the soup cooks, boil and cook orzo in a separate pot according to package instructions.
  15. Release and Finish: Perform a quick release of the pressure once cooking is complete. Remove chicken breasts and bay leaves. Shred the chicken and stir it along with lemon juice and cooked pasta back into the soup before serving.
  16. Optional Pasta Tip for Instant Pot: To keep pasta firmer, cook it outside the Instant Pot and add it directly to your bowl when ready to eat.

Notes

  • You can choose stovetop, slow cooker, or Instant Pot methods based on your convenience and preferred cooking style.
  • Cooking pasta separately is recommended if you like firmer orzo, as it continues to cook inside the soup after heat is turned off.
  • Adjust salt and lemon juice to taste to balance the soup’s flavor.
  • For extra brightness, garnish with fresh parsley or lemon zest before serving.
  • This soup freezes well; store leftovers in airtight containers for up to 3 months.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/lemon-chicken-soup-recipe-2/