Lemon Chicken Soup with Acini di Pepe

Prep Time:

15 minutes

Cook Time:

30 minutes

Serves:

6 servings

Preparation

1. Heat olive oil in a large soup pot over medium heat. Add the minced onion and garlic; sauté until fragrant and softened, about 3–4 minutes.

2. Pour in chicken broth and bring to a gentle simmer. Stir in lemon juice, lemon slices, and zest.

3. Add the acini di pepe pasta and cook until al dente, about 8–10 minutes.

4. Stir in shredded chicken, salt, and cracked black pepper. Simmer gently for another 5 minutes to warm through.

5. Taste and adjust seasonings with extra lemon or salt if needed.

6. Ladle into bowls and garnish with Pecorino Romano cheese (or Parmesan, if preferred), fresh dill or oregano, and extra lemon zest.

Zesty, comforting, and effortlessly elegant — this lemon chicken soup is the ultimate cozy-meets-fresh dish for any season.

· 8 cups chicken broth

· 2 1/2 cups precooked chicken (poached or rotisserie), shredded or chopped

· 1/2 cup fresh lemon juice

· 1/2 medium lemon, thinly sliced

· Zest of 1 lemon (plus extra for garnish)

· 1/4 cup white onion, minced

· 4 garlic cloves, minced

· 1 tsp kosher sea salt

· Freshly cracked black pepper, to taste

· 1 cup acini di pepe pasta (or substitute orzo if preferred)

· 2 tbsp olive oil