Description
A bright and comforting Lemon Chicken Orzo Soup made with tender shredded chicken, fresh lemon juice, and flavorful herbs simmered with orzo pasta in a savory chicken broth. This Mediterranean-inspired stovetop soup is quick to prepare, light, and perfect for a healthy weeknight meal.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Soup Ingredients
- 8 cups low-sodium chicken broth
- 1 cup uncooked orzo pasta
- 2 cups cooked shredded chicken (preferably rotisserie)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf (optional)
Finishing Ingredients
- Juice and zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté the vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5 to 6 minutes until the vegetables start to soften and become fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute, allowing the garlic to release its aroma without browning.
- Add broth and seasonings: Pour in the low-sodium chicken broth and bring the mixture to a gentle boil. Stir in the uncooked orzo pasta, dried oregano, dried thyme, salt, black pepper, and add the bay leaf if using.
- Simmer the soup: Reduce the heat to a simmer and cook for 8 to 10 minutes, or until the orzo pasta is tender but not mushy, stirring occasionally to prevent sticking.
- Add chicken and lemon: Stir in the shredded cooked chicken, lemon juice, and lemon zest. Simmer for another 2 to 3 minutes just to heat the chicken through and let the flavors meld.
- Finish and serve: Remove the bay leaf if used. Stir in the chopped fresh parsley right before serving. Taste the soup and adjust the seasoning with more salt or lemon juice if needed. Serve hot.
Notes
- For a creamier texture, stir in ½ cup heavy cream or a beaten egg mixed with lemon juice (aggolemono style) near the end of cooking.
- Leftover soup thickens as the orzo absorbs more broth; add extra chicken broth or water as you reheat to achieve desired consistency.
- Use rotisserie chicken for convenience or leftover cooked chicken.
- This soup freezes well but omit the parsley before freezing; add fresh parsley when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 ½ cups
- Calories: 260
- Sugar: 3g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 45mg
