Lemon Chicken Soup by Noel Ugarte, MS, RD | Registered Dietitian
This light and bright soup is warming on cold days and a perfect remedy if your feeling a little under the weather. Due to the lemon's high vitamin c content, it may help boost your immune system and help ward off those germs.
Heat 1 tablespoon of olive oil in large stockpot over medium heat. Season chicken thighs with pepper, garlic powder, and cumin. Add the chicken to the stockpot and cook until golden on the outside, about 2-3 minutes per side. Set partially cooked chicken aside.
Add remaining 1 tablespoon olive oil to the stockpot. Add garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in chicken stock, bay leaves, and 1 cup of water; bring to a boil. Stir in orzo, rosemary, dill, and chicken; reduce heat and simmer until orzo is tender and internal temperature of chicken is at least 165 degrees Fahrenheit, about 10-12 minutes. Stir in lemon juice and parsley.
NOTE: Adapted from recipe by Chungah Rhee.
6 servings
Ingredients
Directions
Heat 1 tablespoon of olive oil in large stockpot over medium heat. Season chicken thighs with pepper, garlic powder, and cumin. Add the chicken to the stockpot and cook until golden on the outside, about 2-3 minutes per side. Set partially cooked chicken aside.
Add remaining 1 tablespoon olive oil to the stockpot. Add garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in chicken stock, bay leaves, and 1 cup of water; bring to a boil. Stir in orzo, rosemary, dill, and chicken; reduce heat and simmer until orzo is tender and internal temperature of chicken is at least 165 degrees Fahrenheit, about 10-12 minutes. Stir in lemon juice and parsley.
NOTE: Adapted from recipe by Chungah Rhee.
