Lemon Chicken Orzo Soup
This Lemon Chicken Orzo Soup is a bright, tangy, and nourishing dish combining tender chicken, hearty orzo pasta, and fresh lemon flavors, perfect for a comforting meal any time of year.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup yellow onion diced
- ½ cup carrot peeled and diced
- 2 sprigs celery diced
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 6 cups chicken broth
- 1 pound chicken breasts skinless and boneless
- 1 bay leaf
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 cup orzo uncooked (regular or whole wheat)
- 2 tablespoons fresh lemon juice
- 1 lemon zest of one lemon
- 2 tablespoons chopped fresh parsley
- salt and pepper to taste
Instructions
- Heat the olive oil and butter together in a large pot over medium heat. Once melted and shimmering, add the diced yellow onion, carrot, and celery. Sauté for about 5 minutes, or until the vegetables are softened and fragrant. Stir in the minced garlic and cook for another 30 seconds to a minute, being careful not to let it burn.
- Sprinkle the all-purpose flour over the sautéed vegetables and stir well to coat everything evenly. This will help thicken the soup later. Cook the flour mixture for 1 to 2 minutes, stirring constantly, to get rid of the raw flour taste.
- Slowly pour in the chicken broth while whisking continuously to avoid lumps. Add the chicken breasts whole along with the bay leaf, dried oregano, thyme, and rosemary. Increase the heat to bring the soup to a gentle boil.
- Once boiling, reduce the heat and let the soup simmer for about 15 to 20 minutes, or until the chicken is cooked through and tender. Remove the chicken breasts from the pot and set aside to cool slightly.
- Add the uncooked orzo to the simmering soup and cook for 8 to 10 minutes, or until the pasta is al dente. Stir occasionally to prevent the orzo from sticking to the pot.
- While the orzo cooks, shred the chicken breasts into bite-sized pieces using two forks. Return the shredded chicken to the pot.
- Stir in the fresh lemon juice, lemon zest, and chopped parsley. Season the soup generously with salt and freshly ground black pepper to taste. Give it one last stir and remove the bay leaf.
- Ladle the soup into bowls and garnish with extra parsley or a thin lemon slice if desired. Serve hot and enjoy the bright, comforting flavors of this delicious Lemon Chicken Orzo Soup.
Equipment
- Large Pot
- Forks
Notes
Use homemade or high-quality chicken broth for best flavor; pre-diced vegetables or frozen mirepoix can save time. For creamier texture, add cream or coconut milk before serving. Avoid overcooking orzo to maintain slight firmness. Adjust seasoning at the end as lemon juice may increase perceived saltiness. Leftovers thicken; add broth or water when reheating. For longer storage, freeze without orzo and cook fresh orzo when serving.