Description
A bright and comforting Lemon Chicken Orzo Soup made with tender chicken, fresh vegetables, and zesty lemon, simmered with orzo pasta for a cozy and flavorful meal ready in just 30 minutes.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
Protein and Pasta
- 1 cup cooked chicken breast, shredded
- 1/2 cup uncooked orzo pasta
Seasoning and Garnish
- 2 lemons, juiced and zested
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
- Add Garlic: Add minced garlic and cook for another minute until fragrant, stirring frequently to prevent burning.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a simmer over medium heat.
- Add Chicken and Orzo: Stir in the shredded cooked chicken breast and uncooked orzo pasta. Continue to simmer for 10 to 12 minutes, or until the orzo is tender and cooked through.
- Season Soup: Stir in freshly squeezed lemon juice and lemon 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 chopped fresh parsley. Serve immediately for best flavor.
Notes
- Use homemade or store-bought chicken broth for best flavor.
- You can substitute chicken breast with rotisserie chicken for convenience.
- Adjust lemon juice to taste if you prefer a less tangy soup.
- If orzo isn’t available, small pasta shapes like pastina or ditalini can be used.
- Leftovers can be stored in the refrigerator for up to 3 days.
