Description
A light, comforting, and flavorful chicken soup infused with fresh herbs and brightened with a touch of lemon. Perfect for chilly days or when you’re feeling under the weather.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Juice of 1 lemon
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 1/2 cup orzo or rice (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion and garlic; sauté until softened, about 2–3 minutes.
- Add carrots and celery; cook for another 5 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a simmer.
- Add the cooked shredded chicken, thyme, oregano, and bay leaf. If using, stir in orzo or rice.
- Simmer for 15–20 minutes until vegetables are tender and orzo/rice is cooked through.
- Stir in lemon juice, season with salt and pepper to taste.
- Remove the bay leaf and stir in fresh parsley just before serving.
Notes
- Use rotisserie chicken for a quick prep option.
- Can substitute fresh herbs for dried — triple the amount if using fresh.
- Add spinach or kale at the end for extra greens.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 4g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg