Description
This Lemon Chicken Soup is a comforting and flavorful dish that combines the zesty taste of lemon with tender chicken and orzo. Perfect for a cozy night in or when you need a bowl of warmth and goodness.
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 lb boneless skinless chicken breasts or thighs
- 1/2 cup orzo or rice
For the egg-lemon mixture:
- 2 large eggs
- 1/3 cup fresh lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped fresh dill or parsley
- Optional lemon slices for garnish
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté until softened. Stir in garlic.
- Cook Chicken: Pour in chicken broth, add chicken. Simmer until chicken is cooked. Shred chicken and return to pot.
- Add Orzo/Rice: Stir in orzo/rice, cook until tender.
- Prepare Egg-Lemon Mixture: Whisk eggs, slowly add lemon juice. Temper mixture with hot soup, then stir back into the pot.
- Finish Soup: Cook on low heat until slightly thickened. Season with salt, pepper, and herbs. Serve hot, garnished with lemon slices.
Notes
- To make it dairy-free and gluten-free, use rice instead of orzo.
- Add a pinch of turmeric for a golden hue.
- This soup stores well and is great for reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 3g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
