Lemon Chicken Artichoke Soup
Bright, cozy, and full of zing, this lemon chicken artichoke soup brings warmth with tender chicken, hearty veggies, and a citrus kick from fresh lemons. Brothy but not bland, herby without being bossy, and delightfully warming—this is the refresh button for soup season.
6
bowls
Ingredients
Soup Base
- 2 tbsp (30 ml) olive oil
- 1 onion medium, diced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 8 cups (2 l) low-sodium chicken broth
- 1 can (400 g) artichoke hearts 14 oz (400g), quartered and drained
- 3/4 cup (135 g) orzo or sub rice
Seasoning & Finishing
- 1 tsp dried oregano
- 1/2 tsp (0.5 tsp) dried thyme
- 1 bay leaf
- 2 lemons zested and juiced (about 1/4 cup juice)
- salt and black pepper to taste
Optional Add-ins
- 2 cups (60 g) baby spinach or chopped kale
- 1/4 cup (10 g) fresh parsley chopped, for serving
- Parmesan cheese shaved, for serving
Equipment
- Large Soup Pot
- Knife
- Cutting board
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes until softened and aromatic.
- Add the minced garlic, dried oregano, thyme, and bay leaf. Stir and cook for about 1 minute until fragrant.
- Add the chicken breasts or thighs and pour in the chicken broth. Bring to a gentle boil, then reduce heat and let simmer for 15–20 minutes until chicken is cooked through and easily shredded.
- Remove the chicken to a plate, shred it with two forks (or your fingers once cool enough to handle), and set aside.
- Stir the orzo into the simmering soup and cook for 8–10 minutes until tender. Add the quartered artichoke hearts for the last 5 minutes of cooking to warm through.
- Add the shredded chicken back to the pot along with lemon juice and zest. If using, stir in spinach or kale and let wilt (1–3 minutes). Season with salt and pepper to taste.
- Ladle into bowls and garnish with chopped parsley and shaved Parmesan, if desired. Serve with crusty bread.
Notes
You can substitute rice for orzo for a gluten-free version. If meal prepping or freezing, leave out the orzo and add it when reheating to avoid mushiness. For extra richness, swirl in a bit of cream before serving or get creative with other greens or spices.
Nutrition
Calories: 320kcal | Carbohydrates: 30g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 800mg | Potassium: 650mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3500IU | Vitamin C: 20mg | Calcium: 80mg | Iron: 2mg