This tasty lemon chicken artichoke soup strikes the perfect balance between comfort and freshness! It’s like sunshine in a bowl.
I love how this soup is cozy and refreshing at the same time. Plus, it’s packed with veggies, so I feel good about indulging in a second (or third) bowl!
I added orzo to make it extra filling, but you can easily swap in rice for a gluten-free version.
Serve it with some crusty bread, and dig in!
Why You’ll Love This Lemon Chicken Artichoke Soup
Easy to Make: This soup comes together in under an hour. It’s perfect for busy weeknight dinners while still tasting like it simmered all day.
Bright, Citrus Taste: The combination of fresh lemon and tender artichokes creates a uniquely Mediterranean-inspired twist on classic chicken soup.
Meal-Prep Star: The soup stores beautifully for up to 4 days in the refrigerator. It actually tastes better the next day as the flavors continue to develop.
Crowd-Pleaser: The soup can be easily customized. Add noodles for kids, make it vegetarian by omitting chicken, or keep it low-carb by using cauliflower rice instead of orzo.
Ingredients
- Boneless, Skinless Chicken Breasts or Thighs: The protein powerhouse. They’re easy to shred and add to the soup.
- Lemons: They add a refreshing tang and balance the rich flavors.
- Artichoke Hearts: They elevate the soup’s texture and taste.
- Olive Oil: It adds a subtle Mediterranean touch.
- Onion, Garlic, Carrots, Celery Stalks: The aromatic quartet creates a flavorful base.
- Low-Sodium Chicken Broth: It’s the base of the soup and allows the other ingredients to shine.
- Orzo: It soaks up delicious broth flavors.
- Herbs and Spices: Flavor enhancers make this soup even more irresistible.
- Fresh Spinach or Kale (Optional): It adds color and nutrients. Makes the soup even heartier.
- Fresh Parsley and Parmesan Cheese: The perfect finishing touch.
How to Make Lemon Chicken Artichoke Soup
This soup comes together in one pot, making it easy and efficient!
1. Sauté the vegetables. Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
2. Add the garlic and herbs. Stir in the minced garlic, oregano, thyme, and bay leaf. Cook for another 1-2 minutes, until fragrant.
3. Cook the chicken. Add the chicken breasts or thighs to the pot. Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to a simmer and cook for about 15-20 minutes or until the chicken is cooked through.
4. Shred the chicken. Remove the chicken from the pot and shred it using two forks. Set aside.
5. Cook the orzo and artichokes. Add the orzo (or rice) to the pot and simmer for 8-10 minutes or until the orzo is tender. Add the artichoke hearts in the last 5 minutes of cooking.
6. Add the lemon and spinach. Stir in the lemon zest, lemon juice, and shredded chicken. If using spinach or kale, add it at this stage and cook for an additional 2-3 minutes until the greens are wilted.
7. Adjust the seasoning. Taste and adjust the seasoning with salt, pepper, and more lemon juice if needed.
8. Serve. Ladle the soup into bowls and sprinkle with chopped parsley and freshly grated Parmesan (if desired). You can also serve it with crusty bread on the side.
Tips for the Best Lemon Chicken Artichoke Soup
Here are some of my best tips for a truly irresistible soup.
- Watch the salt! Use low-sodium chicken broth to control salt levels, and consider using bone broth for added richness and nutrition.
- Ditch the excess liquid. Drain canned artichokes thoroughly and quarter them before adding. Frozen artichokes can also work well.
- Go easy on the lemon. Add lemon juice gradually and taste as you go. Start with half the amount and adjust upward, as too much can overwhelm the soup.
- Thicken it up. If you prefer a thicker soup, mash some of the vegetables or add a little cornstarch slurry.
- Swap out the orzo. If using rice instead of orzo, cook it separately and add at the end. This will prevent it from becoming mushy or absorbing too much broth.
- Try tasty variations. Try using cauliflower rice for low-carb or add white beans for protein. For extra creaminess, stir in a splash of cream or coconut milk at the end.
- Make it a meal. Pair with crusty bread, a light green salad, or garlic bread. Garnish with fresh herbs, Parmesan cheese, and an extra squeeze of lemon.
How to Store
Keep leftover soup fresh with these simple steps.
To Store: Let the soup cool completely, then transfer to an air-tight container and refrigerate for up to 4 days. Keep in mind the orzo may continue to absorb liquid while storing.
To Freeze: Transfer cooled soup to freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace, and freeze for up to 3 months. For best results, freeze before adding the orzo, as pasta can become mushy when frozen and reheated.
To Reheat: Warm individual portions in the microwave for 1-2 minutes, stirring halfway through. Heat larger portions in a pot over medium heat until hot. Add a splash of chicken broth if the soup has thickened too much during storage.
Lemon Chicken Artichoke Soup
6
servings10
minutes40
minutes213
kcalThis lemon chicken artichoke soup is bright and flavorful, with the right balance of protein, veggies, and citrus zing! It’s an easy, nourishing meal.
Ingredients
2 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
3 medium carrots, sliced into rounds
2 celery stalks, chopped
1 lb boneless, skinless chicken breasts or thighs
6 cups low-sodium chicken broth
1 (14 ounce) can artichoke hearts, drained and quartered
1/2 cup orzo (or rice for a gluten-free option)
2 lemons, zested and juiced (adjust to taste)
1 tsp dried oregano
1 tsp dried thyme
1 bay leaf
Salt and pepper, to taste
2 cups fresh spinach or kale (optional)
1/4 cup fresh parsley, chopped
Parmesan cheese for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Stir in minced garlic, oregano, thyme, and the bay leaf. Cook for another 1-2 minutes, until fragrant.
- Add the chicken breasts or thighs to the pot. Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to a simmer and cook for about 15-20 minutes or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Set aside.
- Add the orzo (or rice) to the pot and simmer for 8-10 minutes or until the orzo is tender. Add the artichoke hearts in the last 5 minutes of cooking.
- Stir in the lemon zest, lemon juice, and shredded chicken. If using spinach or kale, add it at this stage and cook for an additional 2-3 minutes until the greens are wilted.
- Taste and adjust the seasoning with salt, pepper, and more lemon juice if needed.
- Ladle the soup into bowls and sprinkle with chopped parsley and freshly grated Parmesan (if desired). You can also serve with crusty bread on the side.
Notes
- For extra creaminess, you can stir in a splash of cream or coconut milk at the end.
- If you prefer a thicker soup, mash some of the vegetables or add a little cornstarch slurry.
- Leftovers keep well for 3-4 days in the fridge or can be frozen for up to 3 months.
