Lemon Chicken Orzo Soup Recipe

This Lemon Chicken Orzo Soup is a bright and flavorful soup that’s perfect for any time of year! It features tender chicken, hearty orzo pasta, and a medley of vegetables, all simmered in a flavorful broth with a hint of fresh lemon. It’s a comforting and satisfying meal that’s easy to make and ready in under an hour.

Why You’ll Love This Recipe

  • Flavorful broth: The combination of chicken, vegetables, herbs, and lemon creates a bright and flavorful broth that’s both comforting and refreshing.
  • Hearty and satisfying: The orzo pasta adds a satisfying texture and heartiness to the soup.
  • Easy to make: This soup is simple to prepare and comes together in just 50 minutes.
  • Versatile: You can easily adjust the ingredients and seasonings to your liking.

Ingredients for Lemon Chicken Orzo Soup

This soup is made with fresh, wholesome ingredients that create a delicious and satisfying meal. Here’s what you’ll need:

  • Olive Oil: For sautéing the vegetables.
  • Onion, Carrots, Celery: Aromatic vegetables that form the flavor base of the soup.
  • Garlic: Adds a pungent flavor.
  • Chicken Broth: Use full-salt chicken broth for the best flavor.
  • Boneless, Skinless Chicken Breasts: Cooked to tender perfection in the soup.
  • Fresh Thyme and Bay Leaf: Herbs that add a fragrant and earthy note to the broth.
  • Kosher Salt and Ground Black Pepper: Enhance the overall taste.
  • Orzo Pasta: A small, rice-shaped pasta that adds a satisfying texture.
  • Lemon: Freshly squeezed lemon juice adds a bright and zesty flavor.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

How to Make Lemon Chicken Orzo Soup

Step 1: Sauté the Vegetables

In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook and stir until the vegetables are softened, about 5 minutes.

Step 2: Simmer the Soup

Increase the heat to high. Add the chicken broth, raw chicken breasts, thyme sprigs, bay leaf, kosher salt, and black pepper. Bring the mixture to a boil. Once boiling, cover the pot with a lid, reduce the heat to medium-low, and simmer for 15-20 minutes, or until the chicken is cooked through.

Step 3: Shred the Chicken and Add the Orzo

Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot along with the dry orzo pasta.

Step 4: Cook the Orzo

Cook the soup until the orzo pasta is cooked through to your liking, about 10 minutes. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.

Step 5: Finish and Serve

Stir in the fresh lemon juice. Remove the thyme sprigs and bay leaf before serving.

Tips for Making the Recipe

  • Lemon: Use fresh lemon juice for the best flavor.
  • Chicken: Use two large chicken breasts, or about 1 pound of chicken. If the chicken breasts are large, cut them into smaller chunks to ensure they cook evenly.
  • Broth: You can use chicken stock, water and bouillon, or chicken paste and water instead of chicken broth. Full-salt chicken broth is recommended for the best flavor.

How to Serve Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup Recipe
  • Light meal: Enjoy this soup as a light and satisfying lunch or dinner.
  • Starter: Serve it as a starter for a more substantial meal.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the soup gently on the stovetop or in the microwave until heated through.

Lemon Chicken Orzo Soup Recipe

FAQs

Can I use a different type of pasta?
Yes, you can use other small pasta shapes, such as ditalini or small shells.

Can I make this soup in a slow cooker?
Yes, you can! Simply brown the chicken and sauté the vegetables on the stovetop, then transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours, or until the chicken is cooked through.

My soup is too thick, what should I do?
If your soup is too thick, you can thin it out with a bit more chicken broth or water.

Can I make this soup vegetarian?
Yes, you can! Simply omit the chicken and use vegetable broth instead of chicken broth. You can also add other vegetables, such as potatoes or carrots, for extra heartiness.

There you have it! A simple and delicious recipe for Lemon Chicken Orzo Soup. I hope you enjoy it!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Chicken Orzo Soup Recipe

Lemon Chicken Orzo Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Description

This Lemon Chicken Orzo Soup is a bright and flavorful dish that’s perfect for a light and satisfying meal. Tender chicken, orzo pasta, and vegetables are simmered in a flavorful broth with a touch of fresh lemon juice.


Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 2 large boneless, skinless chicken breasts (about 1 pound)
  • 4 sprigs fresh thyme
  • 1 dried bay leaf
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup orzo pasta
  • 1 lemon, juiced

Instructions

  1. Sauté Vegetables: In a large soup pot or Dutch oven over medium heat, add the oil, onion, carrots, celery, and garlic. Cook and stir until the veggies are softened, about 5 minutes.
  2. Add Chicken and Broth: Increase the stove heat to high. Add the chicken broth, raw chicken breasts, thyme sprigs, bay leaf, kosher salt, and black pepper. Bring to a boil.
  3. Simmer: Once boiling, cover the pot with a lid and reduce the heat to medium-low. Let it simmer for 15-20 minutes. After the simmer time, ensure that the chicken is cooked all the way through to 165°F before removing it from the pot.
  4. Shred Chicken and Add Orzo: Remove the chicken from the pot to a plate and shred it with two forks. Add the shredded chicken and dry orzo pasta into the soup.
  5. Cook Orzo: Cook the soup until the orzo pasta is cooked through to your preferred al dente or softer texture, about 10 minutes. Make sure to stir the soup occasionally to prevent the orzo from sticking to the bottom of the pot.
  6. Add Lemon Juice: Stir in the fresh lemon juice. Remove the thyme sprigs and bay leaf before serving.

Notes

  • Serving Size: This soup serves 6 people, with each portion being large, at about 1 ¾ cup per serving. If feeding small kids, you can easily get 8 smaller portions from this soup.
  • Lemon: Only use fresh lemon in this recipe. Bottled lemon juice won’t taste the same.
  • Chicken: Use two large pieces of chicken breast or about 1 pound of chicken. If the pieces are larger, cut each chicken breast into smaller chunks to ensure that it cooks thoroughly in the cook time given.
  • Broth: Chicken stock can also be used. Water + bouillon is another option, or use chicken paste + water. Full-salt chicken broth is recommended for this recipe.
  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 300kcal
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 70mg

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *