Lemon Chicken Soup

  • Serv Size

Lemon Chicken Soup

Lemon Chicken Soup A chilly spring day calls for this refreshing and warming lemon soup.



Lemon Chicken Soup


Preheat the oven to 350F. 

Season the chicken with a little avocado oil, salt and pepper. 

In a 10 inch oven safe pan on medium heat, add 1-2 tsp of avocado oil and once the oil is hot add the chicken. Sear the chicken for about 3 minutes then give the chicken breasts a flip and place in the oven for about 7 minutes or until the chicken is cooked to 155F internally. Let the chicken rest for 5 minutes then cut into small cubes. Set aside. 

Next in a 6-8 quart pot on medium heat, add 2 Tbsp of olive oil. Once the oil is hot add the onion. Season the onion with a little salt and pepper. After about 7-10 minutes or once the onions are caramelized slightly, add in the diced celery, carrots, and potatoes. Season with a little more salt and pepper. After a few minutes or once the veggies just begin to soften add in the garlic, lemon zest, dill, thyme, and bay leaves. 

Let that fry for about 1 minute or until you begin to smell the garlic then add in the juice of 2 lemons, the chicken stock, and the chicken bouillon. Bring to a gentle simmer, cover with a lid, and let cook for about 30 minutes or until the potatoes and carrots are soft. 

Now add in the chicken and orzo pasta. Let the pasta boil for about 10 minutes then taste the soup and adjust the seasoning to your liking. 

Finish with fresh parsley and serve Lemon Chicken Soup.

Enjoy! Lemon Chicken Soup

Lemon Chicken Soup

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