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Lemon Chicken Soup Recipe

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This lemon chicken soup is a nourishing blend of tender chicken, fresh vegetables, rice (or orzo), and a bright lemony broth. With herbs like thyme and oregano, this flavorful soup is a perfect light yet hearty meal. Serve with fresh parsley and extra lemon for a zesty kick. Keywords: lemon chicken soup, chicken soup with rice, easy chicken soup, lemon herb soup.

Ingredients

Scale
  • Soup Base:
    • 2 tablespoons olive oil (for sautéing vegetables)
    • 1 medium onion (diced)
    • 2 medium carrots (peeled and chopped)
    • 2 celery stalks (chopped)
    • 4 garlic cloves (minced)
  • Chicken and Broth:
    • 2 boneless, skinless chicken breasts (or chicken thighs for richer flavor)
    • 6 cups chicken broth (homemade or store-bought)
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried oregano
    • 1 bay leaf
    • 1/4 teaspoon black pepper
    • 1 teaspoon salt (adjust to taste)
  • Lemon and Grains:
    • 1/2 cup uncooked rice or orzo pasta
    • 1/4 cup fresh lemon juice
    • Zest of 1 lemon
  • Garnish and Extra Flavor:
    • Fresh parsley (chopped for garnish)
    • Fresh dill (chopped, optional)
    • Lemon wedges (to serve alongside)

Instructions

  • Heat olive oil in a large pot over medium heat. Sauté the onion, carrots, celery, and garlic until softened.
  • Add the chicken breasts, chicken broth, thyme, oregano, bay leaf, salt, and black pepper. Bring to a simmer and cook until the chicken is fully cooked, about 15-20 minutes.
  • Remove the chicken from the pot, shred it with forks, and return it to the soup.
  • Add rice or orzo to the pot and cook until tender, about 10 minutes.
  • Stir in lemon juice and lemon zest, then taste and adjust seasoning as needed.
  • Garnish with fresh parsley and dill. Serve with lemon wedges for an extra burst of lemon flavor.

Notes

  • For extra richness, use chicken thighs instead of breasts.
  • Orzo keeps the soup lighter, while rice makes it heartier.

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