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Lemon Chicken Soup

Lemon Chicken Soup
It’s rare to find a meal that’s both comforting and light. Generally, you’ll either find something loaded with cheese or something with eight different kinds of hard-to-pronounce health foods. This dish finds that happy medium with wholesome veggies mixed into a heartwarming chicken soup.
  • Yield: Serves 6
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 onion, diced
  • 3 carrots, sliced
  • 2 celery stalks, diced
  • Leaves from 1 sprig fresh rosemary, chopped, plus additional sprigs for garnish
  • 2 bay leaves
  • 6 cups low-sodium chicken broth
  • ¾ cup uncooked orzo pasta
  • Juice of 1 lemon
  • Lemon wheels, for garnish

Directions

  1. In a large pot, heat the olive oil over medium heat. Season the chicken with salt and pepper. Add the chicken to the pot and cook until lightly golden, 2 to 3 minutes per side.
  2. Add the garlic, onion, carrots, celery, rosemary, and bay leaves. Cook, stirring occasionally, until the vegetables are tender, 3 to 4 minutes.
  3. Add the broth, increase the heat to high, and bring to a boil. Stir in the orzo. Reduce the heat to low and simmer until the orzo is tender, 10 to 12 minutes. Stir in the lemon juice.
  4. Remove the bay leaves.
  5. Ladle into bowls, garnish with lemon wheels and rosemary, and serve immediately.
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