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How To Get The Lemon Chicken Soup

How To Get The Lemon Chicken Soup Recipe.

Chicken Soup is the pure meal any time of the day all year long! This Lemon Chicken Soup will be warm you from the inside out, especially during this winter weather.  Cozy on up to the big bowl of it!

Chicken Soup for the Soul

I just love to work delicious and hearty soups like a Vegetable Soup, Ham Bone Soup, and this easy Chicken Orzo Soup! This is no ordinary chicken soup still, it comes with a bit of a twist!  This lemon chicken orzo soup has been got the plenty of fresh herbs like the rosemary and oregano, uses orzo pasta, and has been squeeze of bright lemon juice.

How Do You can Make Lemon Chicken Soup?

This soup can be made in over 30 minutes on the stovetop.  And you can be even shave that time down by the using precooked chicken. We like to make this soup extra quick with the rotisserie chicken leftovers too! The steps to make the easy chicken soup are:

  1. Cook the chicken and set aside
  2. Cook the vegetables
  3. Add broth and guide to a boil
  4. Shred chicken


  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter divided
  • 2 chicken breasts boneless skinless, trimmed of the fat
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 1 large celery stalk diced
  • 4 cloves garlic minced
  • ½ teaspoon dried thyme
  • 4 cups chicken broth reduced sodium
  • 1 ½ cups water
  • 1 cup orzo pasta dried uncooked
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 1 sprig fresh oregano
  • juice of 1 lemon
  • 2 teaspoons fresh parsley minced

Also Read :- World Health Day 2022: How to Be the Healthiest You Can Be


Step 1 :- Add olive oil and 1 tablespoon butter to the large dutch oven or stockpot and heat around medium heat.  Season chicken breasts on the both sides with the salt and pepper.  Add the chicken to dutch oven and cook 3-4 minutes per side, until golden brown and cooked through.  Set chicken aside on the plate.

Step 2 :- Add remaining butter to dutch oven, then add onion, carrots, celery and garlic.  Cook, stirring often, until soft, over 3 minutes.  wash in dried thyme.

Step 3 :- Pour in chicken broth and water, using the wooden spoon to scrape up any browned bits in the bottom of the dutch oven.  Bring to a boil.

Step 4 :- While the soup is coming up to a boil, shred chicken using two forks.  Once soup is starting to boil, stir in shredded chicken, orzo, bay leaf and add sprigs of the rosemary and oregano.  Low heat and simmer 10-12 minutes, until orzo is the tender.

Step 5 :- Remove and discard bay leaf and rosemary/oregano sprigs.  Stir in lemon juice and fresh parsley. Taste and adjust seasonings if needed..

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