Description
This Lemon Chicken Orzo Soup is bright, cozy, and comforting, combining tender chicken, soft vegetables, and delicate orzo in a light, zesty broth. It is a simple one-pot meal perfect for a satisfying yet fresh dinner.
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
2 sticks celery, chopped
2 medium carrots, peeled and chopped
3 cloves garlic, minced
6 cups chicken broth
1 pound uncooked chicken breasts
3/4 cup uncooked orzo pasta
1 tablespoon fresh lemon juice
1/2 teaspoon Italian seasoning
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, and sauté for 5 to 7 minutes until softened.
- Stir in garlic and cook for about 30 seconds until fragrant.
- Pour in chicken broth, then add chicken breasts and Italian seasoning. Bring to a boil.
- Reduce heat to a simmer, cover, and cook for about 15 minutes until chicken is fully cooked.
- Remove chicken, shred with two forks, and return it to the pot.
- Add orzo and cook for 8 to 10 minutes, stirring occasionally, until tender.
- Stir in lemon juice and season with salt and black pepper to taste.
- Finish with fresh parsley and serve warm.
Notes
Add spinach at the end for extra greens.
Use shredded rotisserie chicken for a quicker version.
Stir in a splash of cream for a creamier soup.
Add lemon zest for a stronger citrus flavor.
Store in the refrigerator for up to 3 days; add broth or water when reheating.
Cook orzo separately if making ahead to prevent it from absorbing too much broth.
Freeze without orzo for best texture, then add fresh orzo when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
