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

Ingredient Substitutions

• Instead of Chicken Breast: Chicken thighs, Turkey breast
• Instead of Avocado Oil: Olive oil, Canola oil
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Olive Oil: Avocado oil, Vegetable oil
• Instead of Onion: Shallots, Leeks
• Instead of Celery: Fennel stalks
• Instead of Carrots: Parsnips
• Instead of Potatoes: Sweet potatoes, Yukon gold potatoes
• Instead of Garlic: Garlic paste
• Instead of Dried Dill: Fresh dill (1 tbsp)
• Instead of Lemon Zest: Lemon peel
• Instead of Fresh Thyme: Dried thyme (1/2 tsp)
• Instead of Bay Leaves: Dried oregano (1 leaf)
• Instead of Lemon Juice: Lime juice
• Instead of Chicken Stock: Vegetable stock, Water with bouillon
• Instead of Orzo Pasta: Rice, Small pasta shapes
• Instead of Fresh Parsley: Cilantro

Equipment Needed

• Skillet
• 6‑Quart Pot
• Oven
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Microplane Zester (optional)
• Measuring Cups
• Ladle (optional)

Critical Steps — Do Not Skip

• Searing the chicken quickly to develop flavor before finishing in the oven.
• Ensuring the potatoes are fully tender before adding orzo to avoid undercooked pasta.
• Cooking orzo just until al dente so it doesn’t become mushy in the broth.

Chef Tips from the Video

• Use freshly grated lemon zest for maximum citrus aroma.
• Add a splash of extra lemon juice at the end for a brighter finish.
• For extra depth, toast the dried dill briefly in the oil before adding the garlic.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze in freezer‑safe bags for up to 2 months; reheat and add fresh orzo if texture changes.

Room temperature: Do not store at room temperature; cool to room temp within 2 hours before refrigerating.

Make-Ahead Tips

• Prepare the broth and sautéed vegetables up to step 6 and refrigerate; add chicken and orzo just before serving.
• Cook the chicken ahead of time and shred; keep it separate until the final assembly.

Frequently Asked Questions