Description
A comforting Lemon Chicken Soup that balances bright lemon flavors with hearty chicken and colorful vegetables.
Ingredients
Scale
- 1 lb chicken breast (cooked and shredded)
- 4 cups chicken broth
- 1 cup pasta (like orzo or small shells)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 lemon, juiced
- 1 teaspoon garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Warm 4 cups of chicken broth in a large pot over medium heat until it reaches a gentle boil.
- Toss in 1 cup each of diced carrots and celery, along with 1 teaspoon of minced garlic. Stir occasionally for about 5 to 7 minutes.
- Incorporate 1 cup of pasta into the bubbling broth and cook according to package instructions, usually around 8 to 10 minutes.
- Gently fold in 1 lb of shredded chicken and the juice of 1 lemon, allowing flavors to meld for another minute or two.
- Taste and season with salt and pepper as needed.
- Ladle the soup into bowls and top with fresh chopped parsley. Enjoy immediately.
Notes
You can prepare the soup a day in advance and store separately from the pasta to avoid mushiness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg