Lemon Chicken Orzo Soup

This easy lemon chicken orzo soup is light, cozy, and full of bright lemon flavor. Tender chicken, soft veggies, and orzo simmer in a savory broth, all in one pot in about 35 minutes.

Course dinner, Lunch, Soup

Cuisine American, Mediterranean

Keyword lemon chicken orzo soup, chicken orzo soup, lemon orzo soup

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 258.8kcal

Equipment

Large pot or Dutch oven
Wooden Spoon
Ladle
Zester or microplane
Citrus juicer
A sharp chef's knife
A sturdy cutting board

Ingredients

2 tbsp olive oil
1 large onion diced
3 carrots chopped
3 cloves garlic finely minced
2 celery stalks chopped
1 tsp dried oregano
1 tsp dried thyme
8 cups chicken broth low-sodium (64 ounces)
salt and pepper to taste
1 large lemon juiced and zested, plus more to taste
1 cup orzo uncooked
2 boneless, skinless chicken breasts cooked and shredded (about 3 cups), or rotisserie chicken
fresh parsley chopped, for garnish
Parmesan cheese grated, optional, for serving

Instructions

Heat the olive oil in a large soup pot over medium heat. Add the diced onion, chopped carrots, and celery, and stir until the vegetables have softened, about 5-7 minutes.
Stir in the garlic, oregano, and thyme, and cook for 1 minute, until fragrant.
Pour in the chicken broth and bring it to a simmer. Season with salt and pepper.
Stir in the orzo and simmer for 8 to 10 minutes, stirring occasionally, until tender.
Stir in the shredded chicken, lemon juice, and lemon zest. Simmer for 2 to 3 minutes, until heated through. Taste and adjust the seasoning.
Ladle into bowls, garnish with fresh parsley and Parmesan, and serve hot.

Notes

Raw chicken: Poach the whole chicken breasts in the simmering broth for 15 to 20 minutes, until they reach 165°F (74°C). Remove, shred, and stir them back in after the orzo.
Use low-sodium broth and taste before adding salt.
Orzo keeps absorbing liquid, so leftovers thicken. Add a splash of broth when reheating. For meal prep, cook the orzo separately.
Add the lemon juice and zest at the end for the brightest flavor.
For gluten-free, use gluten-free orzo, or stir in cooked rice or quinoa.
Store in the fridge for up to 3 to 4 days. Freeze without the orzo for up to 3 months.
Stir in a few handfuls of baby spinach at the end for extra greens.

Nutrition