One Pot Lemon Chicken Soup (Flu Season Soup)
This Lemon Chicken Soup is a comforting, one-pot dish that’s easy to prepare with minimal waste. By using a leftover rotisserie chicken carcass, you create a fresh, flavorful homemade stock that adds depth to the soup. The bright, zesty flavors from fresh lemon and dill elevate the dish, making it a cozy, feel-good meal.
I use orzo, but you could also use rice or your favorite noodle! I always look for the half used onions and veggies in my refrigerator to see what I can add to the stock. This meal is perfect for when you want a cozy dinner, but not a lot of hassel. It is bright, flavorful, and packed with nutrients.
FAQS
Q: Do I need to use homemade stock or can I use storebought?
A: You can use either! The measurements for storebought are in the recipe card.
Q: What noodles do you recommend for this soup if I don’t have orzo?
A: Egg noodles, pastina, and small shells are all great alternatives for orzo.
Q: Can I make this recipe gluten free?
A: Yes, just simply substitute gluten free pasta or rice.
Q: How do I store and reheat Lemon Chicken Soup?
A: Store in an airtight container in the fridge for 2-3 days or freeze for up to 3 months. To reheat, warm gently on the stovetop over low heat, adding extra broth or water to loosen, as the rice/orzo will thicken the soup. If reheating from freezer, let thaw in the fridge for 24 hours before following the steps above.
Lemon Chicken Soup (Flu Season Soup)
Ingredients
- 1 rotisserie chicken carcass mine always has some leftover meat on it
- 4-6 cups water
- veggie scraps – onion, celery, carrot butts, etc. for the stock
- OR skip the above ingredients and do 4-6 cups pf chicken stock + 1.5 cups shredded chicken
- 1 onion minced
- 2 celery stalks finely chopped
- 1 large carrot finely chopped
- 2 cloves of garlic minced
- 2 bay leaves
- 1 cup orzo
- Juice of 1 lemon + lemon zest
- Few sprigs of fresh dill finely chopped
- S&P to taste
- Freshly grated parmesan
Instructions
- If making your own stock: add chicken carcass to a large pot with water, S&P, & veggie scraps. Simmer for a few hours until fragrant and meat is falling off the bone.
- Remove carcass and strain broth removing any excess bones, veggies, etc. Carefully, separate chicken meat from carcass, being mindful to look for any small bones.
- Add bay leaves & finely chopped onion, carrot, garlic and celery to the pot over medium low heat and let it gently simmer for about an hour, until vegetables are tender.
- Return shredded chicken to pot or if using canned/ rotisserie, now is the time to add. Let gently simmer while you add 2 egg yolks to a heat safe bowl containing the lemon juice and whisk. Carefully ladle 2 scoops of the hot broth to this mixture, whisking vigorously as you pour. Transfer this mixture slowly while stirring back to the pot.
- Allow to cook for 5 more mins before adding fresh dill & topping your bowl with fresh grated Parmesan.
Made this recipe before? Leave a comment below!
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