Greek Lemon Chicken Soup Recipe

• 份量: 6 servings
• 准备时间: 15 minutes
• 总时间: 1 hour 15 minutes

配料

1 tablespoon olive oil

1/2 cup celery (chopped finely)

1 cup onion (chopped finely)

1 tablespoon garlic (minced, about 5 cloves)

2 cups carrots (sliced in small circles)

1/2 teaspoon salt

1/2 teaspoons pepper

1/2 teaspoon dried parsley

1/4 teaspoon dried thyme

4 bay leaves

1 ½ lb boneless, skinless chicken breasts (about 3 chicken breasts)

6 cups chicken broth (low or no salt, 1.5 quarts)

1/2 cup fresh squeezed lemon juice (off to the side)

1 cup dry orzo or other pasta (sub zoodles or GF pasta)

步骤

StoveTop Instructions

Chop all vegetables (I prefer to put mine in the food processor!) In a large pot, heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened (about 5-10 minutes)

Once cooked, stir in carrots and spices (including bay leaves).

Place whole chicken breasts on top of vegetables. Cover with chicken broth. Do not add lemon juice to the pot.

Cover pot and bring to a boil. Once boiling, reduce heat and simmer over low-medium heat for 45 minute to an hour.

While the soup cooks, bring a pot of water to a boil and cook your pasta per the directions.

After one hour, remove bay leaves from the chicken broth and discard. Remove chicken from the pot + shred on a cutting board with forks or in a mixer.

Add shredded chicken, lemon juice and cooked pasta or zoodles to the pot. Stir to combine and enjoy!

Pro Tip: To avoid soggy pasta/noodles: Add cooked orzo or zucchini noodles to a bowl. Serve soup on top of the zoodles/pasta. This prevents the pasta/noodles from absorbing chicken broth and turning mushy

Crockpot Instructions:

In a pan, heat olive oil over stovetop. Sauté celery, onion + garlic until fragrant and softened, approximately 5-10 minutes.

Add sautéd veggies to the crockpot. Stir in carrots and spices.

Place whole chicken breasts on top of vegetables in crockpot. Cover with chicken broth. Do not add lemon juice to the pot.

Place the lid on the crockpot and cook on low for 8 hours or high for 4-6 hours

While the soup cooks bring a pot of water to a boil and cook your pasta per the directions.

Remove bay leaves from the broth and discard. Remove chicken from the pot + shred on a cutting board with forks or in a mixer.

Add shredded chicken, lemon juice and cooked pasta or zoodles to the pot. Stir to combine and enjoy!

Pro Tip: To avoid soggy pasta/noodles: Add cooked orzo or zucchini noodles to a bowl. Serve soup on top of the zoodles/pasta. This prevents the pasta/noodles from absorbing broth and turning mushy

Instant Pot Instructions:

Chop all vegetables. Set instant pot to Sauté mode for 10 minutes

Heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened.

Once cooked, stir in carrots and spices.

Place whole chicken breasts on top of vegetables/spices in instant pot. Cover with chicken broth. Do not add lemon juice to the pot.

Cover instant pot and set to sealing, ‘Soup’ OR Pressure Cook for 12 minutes.

Allow the soup to come to pressure and cook. It should take about 10 minutes to come to pressure, but can take longer if your broth is cold.

While the soup cooks, bring a pot of water to a boil and cook your pasta per the directions.

Once the soup has cooked, quick release the pressure.

Remove bay leaves from the broth and discard. Remove chicken from the pot + shred on a cutting board with forks or in a mixer.

Add shredded chicken, lemon juice and cooked pasta or zoodles to the pot. Stir to combine and enjoy!

Pro Tip: To avoid soggy pasta/noodles: Add cooked orzo or zucchini noodles to a bowl. Serve soup on top of the zoodles/pasta. This prevents the pasta/noodles from absorbing broth and turning mushy

营养

• 每份大小: 1.5 cups
• 卡路里: 272 kcal
• 总脂肪: 6 g
• 饱和脂肪: 1 g
• 不饱和脂肪: 4 g
• 反式脂肪: 1 g
• 胆固醇: 73 mg
• 钠: 364 mg
• 总碳水化合物: 25 g
• 膳食纤维: 3 g
• 总糖: 4 g
• 蛋白质: 28 g