Lemon Chicken Soup
Servings 8 servings
Calories 195kcal
Cost $20
Equipment
- 1 Large stock pot
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken thighs
- 1 1/2 tsp kosher salt, divided
- 1/2 large onion, diced
- 1 1/2 cups shredded carrot
- 1/2 tsp kosher salt
- 2 large garlic cloves, minced
- 48 oz low sodium chicken broth + 1 cup
- 1-14oz can white beans
- 1/4 cup freshly chopped dill, divided
- 1/3 cup orzo
- 1/8 cup lemon juice
- 2 tsp lemon zest
- 3 cups baby spinach
- Crumbled feta cheese for garnish
Instructions
- Heat olive oil in a large pot or dutch oven over a medium-high heat. Season the chicken with 1 teaspoon salt and a little bit of black pepper if desired. 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. Flip and brown on the other side, about 3-4 minutes. Remove the chicken from the pot to a plate and set aside.
- If there is no oil left in the pan you cooked the chicken in, add another two teaspoons. Add the onion, carrot and 1/2 teaspoon salt. Stir to combine. Sweat the veggies until they start to soften, about 3-4 minutes. Add the garlic and cook for another minute.
- Add the broth, white beans, 3 tablespoons dill, 1/3 cup orzo and lemon zest to the carrot and onion mixture. Bring to a boil and reduce to a simmer. Add the browned chicken to the pot. Simmer for 15 minutes or until the chicken is cooked through and the veggies and beans are softened.
- 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.
Nutrition
Serving: 1serving | Calories: 195kcal | Carbohydrates: 19g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 711mg | Potassium: 636mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5079IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 2mg