Lemon Chicken Orzo Soup is made with chicken broth, savory vegetables, tender chicken, Orzo pasta, herbs and fresh lemon for a zesty kick! It's a healthy soup recipe that is comforting and flavorful!
2boneless skinless chicken breasts(about ¾lb or 340g)
1cuporzo pastauncooked (170 grams) (use ¾ cup for a thinner soup)
1lemon
fresh parsley
salt and pepper to taste
Instructions
Add oil to a 4-quart Dutch oven or soup pot and heat over medium-high heat.
Add carrots, celery, and onion and cook, stirring occasionally, until onions are beginning to brown, about 3–4 minutes.
Add garlic, salt, parsley, thyme, basil, and pepper. Cook and stir for 1 minute.
Add broth and chicken breasts and bring back to a simmer over medium-high heat.
Reduce heat to medium-low, cover, and cook for 10 minutes until the chicken is cooked through. Remove the chicken breasts and shred with two forks.
Stir in orzo and simmer for 8–10 minutes, or until al dente. When the noodles are cooked, stir the shredded chicken back into the soup and add the juice of the lemon (you can add it gradually and taste as you go to get it just as you like it).
Stir in fresh chopped parsley, taste, and adjust seasonings. Serve hot.
Video
Notes
Ingredients and Substitutions:
Vegetables: I don't recommend skipping any of the classic mirepoix combo, but feel free to add in more vegetables if you prefer! Green beans, peas, fresh spinach, baby spinach, or other leafy greens can be added at the end of the cook time for more color and nutrients.
Chicken breasts: you can use pre-cooked Shredded Chicken or leftover chopped Baked Chicken Breast if you have any. Boneless, skinless chicken thighs or other dark meat from chicken also work great!
Lemon: if you aren't sure about the lemon, you can leave it out, but I recommend adding it slowly, and you might be surprised at how much you enjoy the flavor! It adds delicious freshness and acidity.
Orzo: whole wheat orzo would work well too, or you can use any other kind of small pasta. If you want to store your soup and serve it later, you may want to cook the pasta separately and add it just before serving so that it doesn't become mushy.
Storage
Store: Store your leftover lemon orzo soup in an airtight container in the refrigerator for 3-4 days. Allow it to cool completely to room temperature before putting it in the fridge. Reheat in the microwave or on the stovetop with a little bit of extra broth if needed.
Freeze: Lemon Chicken Orzo Soup freezes so well, so it's great for prepping ahead of time! If you're planning to do this, cook the soup without the orzo or garnishes, and let it cool. Once cooled, store it in a freezer-safe container and freeze it for up to 1 month. Defrost and reheat on the stovetop. Add in cooked orzo, stir and season, then garnish and serve hot.