Lemon Chicken Soup
This Lemon Chicken Soup with Orzo is a zesty, refreshing twist on classic chicken soup. Featuring tender chicken thighs, hearty vegetables, and orzo pasta, all infused with the bright flavor of fresh lemon, this soup is both nourishing and delightfully flavorful. It's an ideal meal for any season, easy to prepare in one pot and perfect for a light yet satisfying dining experience.
Ingredients
- 4 bone-in chicken thighs skin removed
- 2 tbsp oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 large onion diced
- 1 tbsp minced garlic
- 3 cups chopped potatoes about 2 russet potatoes
- 2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp oregano
- 1/4 tsp thyme
- 1 tbsp chicken boullion baste or 2 chicken boullion cubes
- 2 lemons total zest of 1 lemon, 1 tbsp lemon juice, and 6 lemon slices
- 8 cups water
- 1 tbsp fresh chopped parsley
- 1/3 cup orzo
- Parmesan shavings to garnish* optional
- Additional salt and pepper to taste
Instructions
- Lightly season the chicken thighs with salt and pepper.
- Heat a large pot under medium high heat and add oil.
- Sear the chicken thighs for about 4-6 minutes until a golden crust appears.
- Flip and sear the other side until golden then remove and place the chicken thighs on a plate.
- Add carrots, celery, and onions and saute to the same pot and saute until softened (about 5 minutes).
- Add garlic and seasonings (salt, pepper, oregano, thyme) and potatoes and saute for just a minute until fragrant.
- Add the thighs back into the pot along with the water then bring a boil and allow to simmer for 15 minutes.
- Remove the chicken thighs and add in the orzo, chicken bouillon base, and zest of 1 lemon.
- While the orzo is cooking, shred the chicken then add to the pot.
- Add 1 tbsp lemon juice (about 1/2 lemon).
- Once the orzo has fully cooked (follow package instructions), ladle the soup into individual bowls.
- Garnish with fresh parsley and parmesan shavings* (optional)
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