Lemon Chicken Soup
This lemon chicken soup recipe is bright, herbaceous, and super filling. It’s packed with veggies and hearty portions of chicken. Make it on Sunday and you have a hearty meal for the days ahead.
This recipe is flexible: If peas and asparagus aren’t available, substitute two cups of quick-cooking vegetables, like fresh or frozen zucchini, green beans, or baby spinach. Instead of tortellini, you can add an equivalent amount of cooked pasta or grains, like wild rice, orzo, or quinoa.
I made the soup in my InstaPot. You can also use a slow cooker. Don't skip out on the fresh herbs - they are key ingredient for a fresh flavor.
Lemon Chicken Soup
Servings: 6
Ingredients:
8 cups chicken stock or broth
1¼ pounds boneless, skinless chicken breast
2 leeks, white and light green parts only, halved lengthwise then thinly sliced crosswise (about 2 cups) - be sure to wash thoroughly.
4 carrots, sliced about ½-inch thick
4 celery stalks, sliced about ½-inch thick
5 garlic cloves, chopped
½ teaspoon red pepper flakes
Black pepper and kosher salt
1 lemon, juiced (3-4 tablespoons)
1 cup sliced asparagus (about 12 ounces, trimmed and sliced ½-inch thick)
1 cup fresh or frozen peas
½ cup chopped soft fresh herbs, such as dill, parsley, chives or a mixture
2 cups cooked grain or pasta of choice (wild rice, quinoa, orzo, tortellini).
Directions:
In a 6- to 8-quart slow cooker, combine the stock, chicken, leeks, carrots, celery, garlic, red-pepper flakes, and several generous grinds of black pepper. Add ½ teaspoon kosher salt if using salted stock. Cover and cook on low until the chicken and vegetables are very tender, about 7 hours.
Increase the heat to high. Using two forks, tear apart the chicken into bite-size pieces. Add the lemon juice, asparagus, and peas. Cover and cook until the vegetables are tender to crisp-tender, about 6 minutes.
InstaPot option: Follow step 1. Cook on high pressure for 22 minutes. Instant release. Using two forks, shred the chicken. Add lemon juice, peas, and asparagus. Put the lid back on and let sit for 8 minutes until the vegetables are tender but crisp.
Stir in the herbs; season to taste with salt and pepper.
Add the desired amount of grain/pasta upon serving. Store the grain/pasta in a separate container and add to soup upon serving.
Enjoy!