Lemon Chicken Soup

When we’re teetering the line between cool, crisp evenings and 90-degree afternoons, Lemon Chicken Soup is the perfect solution to the constant confusion.

Lemon Chicken Soup

Whether is spring, summer, winter or fall, soup is a mainstay in my diet. But this transitional time between summer and fall really puts my soup consumption in full gear. Having soups like this Lemon Chicken version in the arsenal wrap me in a warm bear hug while simultaneously paying tribute to the flavors of summer. With bright zips of citrus, a heavy hand of fresh dill and a chicken-based broth, it will also keep you light on your toes. But trust me, you won’t be wanting for more at the end of the meal because creamy white beans, aldente orzo and shredded chicken give this brothy soup a little oomph to keep you satisfied.

Let’s get started.

Ingredients in Lemon Chicken Soup

Chicken. I like to use boneless, skinless chicken thighs here. The meat is a little more flavor than a breast and shreds really nicely after a nice long simmer. Of course, you can swap out chicken breasts if you like but be careful you don’t overcook them.

Onion + garlic. Always an constant in Meditterean cooking and well, just about any soup.

Veggies. I use a combination of shredded carrot and baby spinach. For me, it’s the perfect combination in the soup and something my kids will enjoy.

Chicken broth. Always use low-sodium chicken broth. You can also swap out vegetable broth if you’d like.

White beans. Not only do white beans add a punch of protein, they add creaminess to the soup without the addition of cream. If you mash them completely, the broth-bases lemon chicken soup becomes more of a stew.

Dill. LOTS of fresh dill. This really makes the lemon chicken soup and I highly suggest seeking it out.

Orzo. Personally I feel orzo is the perfect soup pasta but you could also use ditalini, pastina, or even cute alphabet pasta if your kiddos are more likely to eat it that way.

Lemon! What would our lemon chicken soup be without lemon. We use the zest and the juice to enhance the lemon flavor as they both add different elements of citrus.

Let’s make Lemon Chicken Soup

Brown the chicken. Heat a little bit of olive oil in a large pot or dutch oven. Season the chicken generously with salt and pepper. Once the oil is hot, add the chicken. Brown 3-4 minutes or until the chicken is golden brown and easily releases from the bottom of the pot. Remove for the pot to a plate and set aside.

Sweat the veggies. Heat a little bit of olive oil in the same pot you cooked the chicken in. Add the onion and carrot. Sweat the veggies until they start to soften, about 3-4 minutes. Add the garlic and cook for another minute.

Simmer. Add the browned chicken (along with any accumulated juices), broth, white beans, dill, 1/4 cup orzo and lemon zest. Bring to a boil and reduce to a simmer. Simmer for 15 minutes.

Assemble. Add the spinach, lemon juice and remaining dill to the broth. Stir until the spinach is wilted. Season to taste with salt and pepper. Garnish with extra dill and feta cheese.

Enjoy!

Can I make Lemon Chicken Soup in advance?

Yes! But keep in mind that pasta is a sponge so it will soak up a lot of the broth over the course of a day or two. If you want it to stay brothy, simply add the orzo later, enjoy it hearty and thick or add more chicken broth to get your desired consistency.