Serves: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
- 1 tsp fresh thyme (or ½ tsp dried)
- 6 cups chicken broth
- 1 cup pasta (orzo, ditalini, or small shells work best)
- 2 cups cooked shredded chicken
- Juice and zest of 2 lemons
- 2 medium carrots, diced
- 2 celery stalks, sliced
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional garnish)
Optional Garnishes:
- Lemon wedges
- Fresh rosemary or thyme sprigs
- Grated Parmesan (optional for non-dairy-free versions)
Instructions:
- Sauté Aromatics:
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until softened.
- Stir in the garlic, rosemary, and thyme, and cook for another minute until fragrant.
- Cook Vegetables and Pasta:
- Add the carrots, celery, and chicken broth to the pot. Bring to a boil.
- Stir in the pasta and reduce the heat to medium. Simmer for 8–10 minutes, or until the pasta is tender.
- Add Chicken and Lemon:
- Stir in the shredded chicken, lemon juice, and zest. Simmer for 5 more minutes, allowing the flavors to meld.
- Season and Serve:
- Season with salt and black pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley, lemon wedges, or Parmesan, if desired.
This Lemon Chicken Soup is a refreshing twist on a classic, with the anti-inflammatory benefits of rosemary and thyme. The bright lemon flavor and tender pasta make it both comforting and satisfying. Perfect for a cozy meal or as a nourishing boost when feeling under the weather!
