Lemon Chicken Orzo Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- ¾ cup orzo pasta
- Juice of 2 lemons (about ¼ cup)
- Zest of 1 lemon
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Sauté the Vegetables
In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook for about 5–7 minutes until vegetables are softened. Add minced garlic and cook for another minute until fragrant.
2. Add Broth and Chicken
Pour in the chicken broth and bring the mixture to a boil. Add the cooked chicken.
3. Cook the Orzo
Once the broth is boiling, add the orzo pasta. Reduce heat to a simmer and cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
4. Add Lemon Juice and Zest
Stir in the lemon juice and lemon zest. Taste the soup and season with salt and black pepper as needed.
5. Serve
Ladle the soup into bowls and garnish with fresh parsley.
Tips
- Adjust lemon flavor: Add more or less lemon juice based on your preference.
- Make it heartier: Add chopped spinach or kale during the last few minutes of cooking.
- Use fresh chicken: If cooking raw chicken breasts, poach them in the broth until cooked through, then shred and add back to the soup.
- Storage: This soup keeps well in the refrigerator for up to 3 days and freezes nicely.
This lemon chicken orzo soup is light yet satisfying, with bright citrus notes that balance the savory chicken and tender pasta. It’s perfect for cozy dinners or when you need a soothing, nourishing meal.