Description
Lemon Chicken Orzo Soup is the ultimate comfort meal—bright, hearty, and nourishing. Tender chicken, fresh veggies, orzo pasta, and a splash of lemon juice come together in one pot to create a cozy, zesty, and satisfying dish perfect for any day.
Ingredients
2 tbsp olive oil
1 large onion, diced
3 carrots, peeled and sliced
3 celery stalks, sliced
3 cloves garlic, minced
8 cups chicken broth
1 lb boneless, skinless chicken breasts or thighs
1 cup uncooked orzo pasta
Juice of 2 lemons (about 1/3 to 1/2 cup)
1/4 cup fresh parsley, chopped
Salt and black pepper to taste
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Stir in garlic for 1 minute.
2. Pour in chicken broth. Bring to a boil, season with salt and pepper.
3. Add raw chicken, reduce heat, and simmer 15–20 minutes until chicken is fully cooked.
4. Remove chicken, shred with two forks, and return it to the pot.
5. Add orzo and cook 9–10 minutes, stirring occasionally, until al dente.
6. Turn off heat. Stir in lemon juice and parsley. Taste and adjust seasoning. Serve hot.
Notes
Use freshly squeezed lemon juice for the best flavor.
Add lemon juice after turning off the heat to prevent bitterness.
Orzo continues to absorb liquid as it sits—add broth or water when reheating.
For gluten-free, swap orzo with rice or gluten-free pasta.
Soup keeps in fridge 4 days or freezer 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner, Comfort Food
- Method: Stovetop
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 60 mg