Lemon Chicken Soup
Comforting and light, this Lemon Chicken Soup is ready in about 30 minutes!
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- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (divided)
- 2 boneless skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 medium yellow onion (diced)
- 2 medium carrots (peeled and diced)
- 1 rib celery (diced)
- 4 cloves garlic (minced)
- ½ teaspoon dried thyme leaves
- 4 cups reduced sodium chicken broth
- 1 ½ cups water
- 1 cup orzo (dried uncooked )
- 1 bay leaf
- 1 sprig fresh rosemary
- 1 sprig fresh oregano
- 1 lemon (juiced)
- 2 teaspoons chopped fresh parsley
Langkah-langkah
Add olive oil and 1 tablespoon butter to a large dutch oven or stockpot and heat over medium heat. Season chicken breasts on both sides with salt and pepper. Add chicken to dutch oven and cook 3-4 minutes per side, until golden brown and cooked through. Set chicken aside on a plate.
Add remaining butter to dutch oven, then add onion, carrots, celery and garlic. Cook, stirring often, until soft, about 3 minutes. Stir in dried thyme.
Pour in chicken broth and water, using a wooden spoon to scrape up any browned bits in the bottom of the dutch oven. Bring to a boil.
While 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 rosemary and oregano. Reduce heat and simmer 10-12 minutes, until orzo is tender.
Remove and discard bay leaf and rosemary/oregano sprigs. Stir in lemon juice and fresh parsley. Taste and adjust seasonings if necessary.
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