Lemon Chicken Soup Recipe

Introduction

This Lemon Chicken Soup is a bright and comforting dish perfect for any season. Lightly spiced and enriched with fresh lemon juice, it combines tender chicken with hearty vegetables and orzo pasta for a satisfying meal.

Ingredients

• 1 tablespoon olive oil
• 2 cups diced carrots
• 1 cup finely chopped onion
• ½ cup finely chopped celery
• 1 tablespoon minced garlic (about 3 cloves)
• ½ teaspoon black pepper
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon salt
• 2 bay leaves
• 1 ½ pounds boneless, skinless chicken breasts
• 6 cups low sodium chicken broth
• 1 cup dry orzo pasta
• ½ cup fresh squeezed lemon juice

Instructions

1. Step 1: In a large pot, heat the olive oil over medium-high heat. Sauté the carrots, onion, celery, and garlic for 5 minutes until softened.
2. Step 2: Add black pepper, parsley, thyme, salt, bay leaves, chicken breasts, and chicken broth to the pot. Stir to combine.
3. Step 3: Cover and bring to a boil, which should take about 10 minutes.
4. Step 4: Once boiling, reduce heat to medium and simmer for 15 minutes, stirring occasionally.
5. Step 5: Increase heat to medium-high, remove chicken breasts, and set aside. Remove bay leaves from the pot.
6. Step 6: Add orzo to the soup and cook for half the recommended time on the package.
7. Step 7: While orzo cooks, shred the chicken breasts using two forks.
8. Step 8: Remove pot from heat. The pasta will finish cooking as the soup cools.
9. Step 9: Stir shredded chicken and fresh lemon juice into the soup before serving.

Tips & Variations

• If you prefer firmer pasta, cook the orzo separately and add it to each bowl just before eating.
• For extra freshness, garnish with chopped parsley or a lemon wedge.
• You can substitute orzo with other small pasta like pastina or acini di pepe.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. If the soup thickens when chilled, add a splash of broth or water while reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, sauté the vegetables first, then combine all ingredients except orzo and lemon juice in the slow cooker. Cook on low for 8 hours or high for 4-6 hours. Add cooked pasta, shredded chicken, and lemon juice before serving.

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs will add a richer flavor and stay moist. Adjust cooking times if needed and ensure the chicken is fully cooked before shredding.

Lemon Chicken Soup Recipe

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★★★★★

4.9 from 667 reviews

• Author: Simon
• Total Time: 40 minutes (stovetop), 8 hours 10 minutes (crockpot), approximately 30 minutes (Instant Pot including pressure time)
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This refreshing Lemon Chicken Soup is a light yet hearty meal featuring tender shredded chicken, fresh vegetables, and bright lemon juice. Perfect for any season, this versatile soup can be made on the stovetop, in a crockpot, or an Instant Pot, allowing you to enjoy a comforting bowl of savory broth with orzo pasta and a citrusy kick. It’s a wholesome dish ideal for family dinners or when you need a soothing, homemade meal.

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Ingredients

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Soup Base

• 1 tablespoon olive oil
• 2 cups diced carrots
• 1 cup finely chopped onion
• ½ cup finely chopped celery
• 1 tablespoon minced garlic (about 3 cloves)
• ½ teaspoon black pepper
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon salt
• 2 bay leaves
• 1 ½ pounds boneless, skinless chicken breasts
• 6 cups low sodium chicken broth

Pasta & Finishing Touches

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

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Instructions

1. Prepare the Vegetables: Heat olive oil in a large pot (or sauté pan) over medium-high heat. Sauté diced carrots, onion, celery, and minced garlic for 5 minutes until the vegetables begin to soften and release their aromas.
2. Add Seasonings and Chicken: Incorporate black pepper, dried parsley, dried thyme, salt, bay leaves, chicken breasts, and chicken broth into the pot. Stir gently to combine all ingredients.
3. Cook the Soup (Stovetop method): Cover the pot and bring the soup to a boil, which should take about 10 minutes. Once boiling, reduce heat to medium and let it simmer for 15 minutes, stirring occasionally to ensure even cooking.
4. Remove Chicken and Bay Leaves: Increase heat briefly to medium-high, then carefully take out the chicken breasts and set them aside. Remove and discard the bay leaves from the soup.
5. Cook Orzo Pasta: Add the dry orzo pasta to the soup and stir. Cook for half the time recommended on the pasta package, as the pasta will continue cooking off the heat.
6. Shred Chicken: While the orzo cooks, use two forks to shred the cooked chicken breasts into bite-sized pieces.
7. Finish Soup: Remove the soup from heat once the orzo has cooked halfway. Stir shredded chicken and fresh lemon juice into the pot, combining thoroughly before serving to give the soup a bright citrus flavor.
8. Alternative Cooking Methods: For Crockpot – Sauté vegetables in olive oil, transfer to crockpot with seasonings, chicken, and broth. Cook on low for 8 hours or high for 4–6 hours. Cook pasta separately, shred chicken, and add lemon juice before serving. For Instant Pot – Use Sauté mode for vegetables, add remaining ingredients, pressure cook for 12 minutes, quick release, shred chicken, cook pasta separately, and add lemon juice before serving.
9. Serving Tip: For firmer pasta texture, cook orzo separately and add directly to bowls when serving.

Notes

• If cooking on stovetop, pasta is added directly to broth and cooked partially so it finishes in residual heat.
• Cooking pasta separately ensures firmer pasta consistency if preferred.
• Bay leaves are used to enhance flavor but should be removed before serving.
• Lemon juice added at the end brightens the soup and adds fresh acidity.
• The recipe supports multiple cooking methods including stovetop, crockpot, and Instant Pot for versatile preparation.
• Use low sodium chicken broth to control salt content in the soup.
• Sautéing vegetables in olive oil prior to simmering develops deeper flavor.

• Prep Time: 10 minutes
• Cook Time: 30 minutes (stovetop), 8 hours (crockpot low), 12 minutes (Instant Pot pressure cook) plus pressure build and release time
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: lemon chicken soup, chicken and orzo soup, healthy chicken soup, easy lemon soup, stovetop soup, crockpot lemon chicken, Instant Pot soup