Description
Lemon Chicken Orzo Soup is a comforting and flavorful soup made with tender shredded chicken, orzo pasta, and fresh lemon juice and zest. This hearty soup combines sautéed vegetables, savory chicken broth, and bright citrus notes for a refreshing yet nourishing meal perfect for any season.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Soup Liquid and Protein
- 6 cups chicken broth
- 1 cup cooked chicken breast, shredded
Pasta and Flavoring
- 1/2 cup uncooked orzo pasta
- 2 lemons, juiced and zested
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Cook the vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables are softened and fragrant.
- Add garlic: Stir in the minced garlic and continue cooking for another minute until the garlic becomes fragrant without burning.
- Add broth and bring to simmer: Pour in the chicken broth and increase the heat slightly to bring the mixture to a gentle simmer.
- Cook chicken and orzo: Add the shredded cooked chicken and uncooked orzo pasta to the pot. Let it simmer for 10 to 12 minutes or until the orzo is fully cooked and tender.
- Season with lemon and spices: Stir in the fresh lemon juice and zest. Season the soup with salt and pepper according to your taste preferences.
- Serve and garnish: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve immediately for best flavor and warmth.
Notes
- Use cooked chicken breast leftovers or rotisserie chicken for convenience.
- Adjust the amount of lemon juice and zest to taste for varying citrus intensity.
- Orzo cooks quickly, so stir occasionally to prevent sticking.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a heartier soup, add additional vegetables like spinach or peas.
