Lemon Chicken Orzo Soup
There’s something comforting about a warm bowl of homemade soup, especially when it strikes the perfect balance of cozy and bright. That’s exactly what Lemon Chicken Orzo Soup delivers—hearty, nourishing, and bursting with fresh lemon flavor.
Ingredients
Soup Base
- 1 tbsp olive oil or butter
- 1 onion diced
- 2 carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 tsp dried oregano or Italian seasoning
- 1 bay leaf
- 900 ml chicken broth low-sodium preferred
- 450 g chicken breasts or thighs boneless, skinless
- 3/4 cup orzo
- 2 tbsp lemon juice freshly squeezed
- to taste salt and pepper
- 2 tbsp fresh parsley or dill optional, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery. Cook for 5–7 minutes until softened. Stir in garlic and oregano, cooking for 1 minute until fragrant.
- Add chicken breasts or thighs, chicken broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 15–20 minutes until the chicken is cooked through.
- Remove chicken from the pot and shred using two forks. Return shredded chicken to the soup.
- Stir in the orzo. Cook for 10 minutes or until tender, stirring occasionally.
- Add freshly squeezed lemon juice. Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh parsley or dill if desired.
Notes
For quicker prep, use rotisserie chicken. Cook orzo separately if storing for later to prevent it from soaking up all the broth. Add greens like spinach or kale for extra nutrition. To make it gluten-free, substitute orzo with rice or GF pasta.