December Recipes

Lemon-Chicken Vegetable Soup

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Bowl of Lemon Chicken Vegetable Soup
Hands On:
25 minutes
Total Time:
45 minutes


  • 1 (1-to-1¼-lbs.) pkg. Hy-Vee True boneless, skinless chicken breasts
  • 1 tsp Hy-Vee salt
  • ½ tsp Hy-Vee ground black pepper
  • 2 tbsp Gustare Vita olive oil
  • 3 medium carrots, peeled and sliced
  • 1 cup yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 (32-oz. each) containers Hy-Vee chicken stock
  • 1 cup Gustare Vita organic orzo pasta
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 lemon, zested
  • ¼ cup fresh lemon juice
  • 1 tbsp fresh oregano, chopped
  • 1 (5-oz.) pkg. baby spinach, coarsely chopped
  • fresh lemon, sliced; for garnish
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Pat chicken dry with paper towels; sprinkle with salt and black pepper. Heat olive oil in Dutch oven over medium heat. Add chicken in a single layer. Cook for 12 to 16 minutes or until chicken reaches 165°, turning halfway through. Transfer to a cutting board.
Add carrots and onions to Dutch oven. Cook for 5 minutes, stirring frequently. Stir in the garlic; cook for 30 seconds. Pour in chicken stock. Bring to a boil; reduce heat. Simmer for 10 minutes.
Shred chicken into bite-size pieces. Add chicken and pasta to stock mixture. Gently simmer for 5 minutes. Stir in zucchini, lemon zest and juice, and oregano. Simmer 5 minutes or until pasta is tender. Stir in spinach; remove from heat. Ladle soup into bowls. Garnish with lemon slices, if desired.

Nutrition Facts

Serving Size: 1½ cups
Serves: 8
Amount Per Serving
% Daily Value*
Total Fat: 8g 10%
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 40mg 13%
Sodium: 830mg 36%
Total Carbohydrate: 27g 10%
Dietary Fiber: 2g 7%
Sugars: 4g 8%
Protein: 21g 42%

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