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Lemon Chicken Soup
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Ingredients
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Step by step
Method
4 steps
- 1
Heat 1 tablespoon olive oil in a soup pot over medium. Cook 1 diced onion, 2 sliced carrots, and 2 sliced celery stalks for 5–6 minutes, until the onion softens. Add 2 minced garlic cloves for 30 seconds.
- 2
Pour in 6 cups low-sodium chicken broth and ½ cup uncooked rice or ¾ cup small pasta. Bring to a gentle boil, then simmer 12–15 minutes, until the starch is nearly tender.
- 3
Add 1 pound boneless chicken cut into thin strips. Keep the broth just below a boil and simmer 5–7 minutes, stirring once, until the chicken reaches 165°F and the pieces are opaque through the center.
- 4
Stir in the juice and zest of 1 lemon, 2 tablespoons chopped parsley, and black pepper. Taste for salt. Rest 2 minutes, then ladle into bowls while the rice or pasta is still springy.