Lemon Chicken Soup!

Ingredients

• 2 pieces Chicken Breast (boneless, skinless, about 1 lb total)
• 2 tablespoons Avocado Oil (for searing the chicken)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 2 tablespoons Olive Oil (for sautéing vegetables)
• 1 large Onion (diced)
• 2 stalks Celery (diced)
• 2 medium Carrots (peeled and diced)
• 2 medium Potatoes (peeled and diced)
• 3 cloves Garlic (minced)
• 1 teaspoon Dried Dill
• 2 lemons Lemon Zest (zested (about 2 teaspoons))
• 2 teaspoons Fresh Thyme (leaves stripped from stems)
• 2 Bay Leaves
• 2 lemons Lemon Juice (freshly squeezed (about 1/4 cup))
• 8 cups Chicken Stock (low-sodium)
• 1 cup Orzo Pasta (uncooked)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Season and Sear Chicken

   Pat chicken dry, season both sides with salt and black pepper. Heat avocado oil in a skillet over medium‑high heat and add the chicken.

   Time: PT4M

   Temperature: Medium‑high heat

2. Finish Chicken in Oven

   After about 2 minutes, flip the chicken, then transfer the skillet to a pre‑heated 375°F oven and bake until the internal temperature reaches 165°F, about 10 minutes.

   Time: PT10M

   Temperature: 375°F

3. Sauté Aromatics

   In a 6‑quart pot, heat olive oil over medium heat. Add diced onion, season with a pinch of salt and black pepper, and sauté until translucent, about 7 minutes.

   Time: PT7M

   Temperature: Medium

4. Add Root Vegetables

   Stir in diced celery, carrots, and potatoes. Season again with salt and pepper and cook until they just begin to soften, about 5 minutes.

   Time: PT5M

   Temperature: Medium

5. Introduce Garlic and Herbs

   Add minced garlic, dried dill, lemon zest, fresh thyme leaves, and bay leaves. Fry for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

6. Add Liquids and Simmer

   Pour in the juice of two lemons and 8 cups of chicken stock. Bring to a gentle simmer, then reduce heat and let cook for 30 minutes, or until the potatoes are tender.

   Time: PT30M

   Temperature: Gentle simmer

7. Combine Chicken and Orzo

   Shred the cooked chicken into bite‑size pieces and add to the pot. Stir in uncooked orzo pasta.

   Time: PT0M

8. Cook Orzo

   Continue to boil the soup for another 10 minutes, or until the orzo is al dente.

   Time: PT10M

   Temperature: Medium‑high boil

9. Finish and Serve

   Turn off the heat, taste and adjust seasoning with salt, pepper, or extra lemon juice if desired. Sprinkle chopped fresh parsley on top and ladle into bowls.

   Time: PT2M

Nutrition Facts

Calories

540

Protein

35 g

Carbohydrates

55 g

Fat

12 g

Fiber

6 g