Lemon Chicken Orzo Soup

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Smooth, hearty, and light, one-pot lemon chicken orzo soup is pure comfort in a bowl. It’s packed with orzo pasta, chicken breast, vegetables fresh herbs, and a dash of lemon juice. It’s basically chicken noodle soup but with a major upgrade.

Lemon Chicken Orzo Soup

Total Time: 45 minutes | Prep Time: 10 minutes | Cook Time: 35 minutes | Yield: 4 servings | Category: Soup | Method: Stovetop | Cuisine: Greek

Table of Contents

INGREDIENTS

  • 2 tablespoons butter (or olive oil)
  • 1 medium onion, chopped finely
  • 3 cloves garlic, minced
  • 2 sticks celery, diced
  • 2 medium carrots, diced
  • 5 cups chicken stock
  • 2 large chicken breasts (about ⅔ lb. total), boneless and skinless
  • ½ teaspoon Italian seasoning
  • ½ cup dry orzo pasta (uncooked)
  • 4 tablespoons lemon juice (approximately juice of 1 lemon)
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • salt and pepper, to taste

NSTRUCTIONS

  1. Melt butter in a medium pot over medium heat. Add onions and garlic and sauté until onions are soft and translucent, about 3-4 minutes. Add in celery and carrots and continue to sauté for another 3 minutes, stirring often.
  2. Add stock, chicken, and Italian seasoning. Bring to a boil on high heat, then cover, reduce heat to low, and simmer for 20 minutes.
  3. Remove chicken from pot and add orzo. Cook uncovered on medium-high until the orzo is cooked through (about 10 more minutes), stirring occasionally. Meanwhile, shred the chicken with a fork and then place it back into the pot, while the orzo is still cooking.
  4. Once the orzo is cooked, stir in lemon juice, parsley, and dill. Season with salt and pepper, to taste.
  5. Serve immediately with some extra lemon wedges and fresh herbs.

NOTES

  • Equipment used: measuring cups and spoons and a cooking pot.
  • How to serve: Serve lemon chicken orzo soup with some Greek salad and a loaf of crusty bread. My favorites are small-batch ciabatta rolls, easy no-knead French baguettes, small-batch no-knead bread, or small-batch sourdough.
  • How to make it with pre-cooked chicken: You can make this soup with leftover chicken or rotisserie chicken. Add it in when you are adding in the orzo.
  • How to store: Lemon chicken orzo soup is best served immediately. You can store leftovers in an airtight container in the refrigerator for up to 4 days. Note that the orzo will continue to soak up water and expand. To reheat, you will likely need to add a little water to thin out the soup again.
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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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