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Lemon Chicken Orzo Soup

A heartwarming bowl of comfort, this Lemon Chicken Orzo Soup combines tender chicken, chewy orzo, and vibrant vegetables, all infused with the brightness of lemon.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Soup
  • 6 cups chicken broth Opt for low-sodium so you can adjust seasoning to your taste.
  • 1 pound boneless, skinless chicken breasts Fresh is ideal, but frozen can work too if thawed properly.
  • 1 cup orzo pasta The tiny, rice-shaped pasta adds a great texture.
  • 2 lemons lemons For both zesting and juicing, go for fresh, bright lemons for maximum flavor.
  • 2 carrots, diced Fresh carrots add sweetness and beautiful color.
  • 2 celery stalks, diced Celery brings a lovely crunch and adds depth.
  • 1 onion, diced Recommended a yellow onion for its balanced sweetness.
  • 2 cloves garlic, minced Fresh garlic makes a world of difference in flavor.
  • 1 teaspoon dried thyme A touch of earthy herbalness that’s perfect in soups.
  • Salt and pepper to taste Essential for balancing flavors.
  • 2 tablespoons olive oil Choose high-quality extra virgin olive oil for enhanced richness.

Method
 

Preparation
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, diced carrots, and diced celery. Sauté until the vegetables are tender, about 5 minutes.
  2. Stir in the minced garlic and cook for an additional minute.
  3. Sprinkle in dried thyme, then season with salt and pepper to taste.
  4. Pour in the chicken broth and bring the mixture to a gentle simmer for about 5 minutes.
  5. Cut the chicken breasts into small bite-sized pieces and add them to the pot. Let the soup simmer for about 10-15 minutes or until the chicken is cooked through.
  6. Stir in the orzo pasta and cook according to package guidelines, generally about 8-10 minutes.
  7. Once the orzo is cooked, remove the pot from the heat and add the zest and juice of the lemons.
  8. Taste the soup and adjust the seasoning as needed.
  9. Serve the soup in bowls and enjoy.

Notes

This soup can be made a day in advance. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.