Lemon Chicken Soup

Lemon Chicken Soup is a comforting dish perfect for any day of the year. With its bright, zesty flavor and nourishing ingredients, it’s not just a meal—it’s a warm hug in a bowl. This recipe is quick and easy, especially when using an Instant Pot, making it an ideal choice for busy weeknights or lazy weekends.

Why make this recipe

This Lemon Chicken Soup is a delightful combination of tender chicken, fresh vegetables, and the refreshing zing of lemon. It’s not only delicious but also packed with nutrients, making it a great option for anyone looking to enjoy a healthy yet comforting meal. Plus, it can be easily customized to suit various dietary preferences.

Ingredients

• Chicken breast
• Chicken broth
• Orzo (or zucchini noodles for low carb/keto)
• Lemon juice
• Garlic
• Onion
• Carrots
• Celery
• Oregano
• Salt
• Pepper
• Olive oil
• Parsley (for garnish)

How to make it

1. In an Instant Pot, select ‘Sauté’ and heat olive oil. Add chopped onion, garlic, carrots, and celery, and cook until softened.
2. Add chicken breast, broth, lemon juice, oregano, salt, and pepper.
3. Secure the lid and cook on high pressure for 8 minutes.
4. Release the pressure, remove chicken, and shred.
5. Add orzo and shredded chicken back to the pot (or zucchini noodles if using), and cook on ‘Sauté’ until orzo is al dente.
6. Adjust seasoning for taste and garnish with parsley before serving.

How to serve it

Ladle the soup into bowls and garnish with fresh parsley for an added touch of flavor and visual appeal. This Lemon Chicken Soup is perfect on its own, but it pairs wonderfully with crusty bread or a simple salad.

How to store it

If you have leftovers, let the soup cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. For longer storage, consider freezing it for up to 3 months. If freezing, it’s best to store the soup without the orzo or noodles, as they can become mushy when reheated.

Helpful tips

• For a richer flavor, consider using homemade chicken broth.
• Adjust the amount of lemon juice based on your preference for tartness.
• Sauté the vegetables until they’re just softened; this helps retain some texture in the soup.

Optional variations

• Swap out orzo for zucchini noodles to keep it low-carb or keto-friendly.
• Add spinach or kale towards the end of cooking for added greens.
• Spice it up with a pinch of red pepper flakes for heat.

Frequently asked questions

Can I make this soup on the stove instead of in an Instant Pot?
Yes, you can! Simply sauté the vegetables in a large pot, add the remaining ingredients, and bring it to a boil. Then, reduce the heat and let it simmer until the chicken is cooked through and the orzo or zucchini noodles are tender.

Is this soup gluten-free?
If using zucchini noodles, this soup can be considered gluten-free. However, orzo is made from wheat, so be sure to choose gluten-free orzo if needed.

How can I make this a vegetarian dish?
You can substitute chicken with chickpeas or white beans and use vegetable broth instead of chicken broth. Adjust seasoning accordingly to enhance the flavor.

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