Go Back

Lemon Chicken Orzo Soup

A heartfelt recipe designed for busy weeknights, our Lemon Chicken Orzo Soup combines bright citrusy flavors with tender chicken and chewy orzo for a comforting meal that invites everyone to slow down and savor life.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta Feel free to substitute with other small pasta varieties if you’re in a pinch.
  • 1 lb chicken breast, cooked and shredded Opt for rotisserie chicken for quicker prep, or use leftover chicken for an easy time-saver.
  • 4 cups chicken broth You can use vegetable broth for a vegetarian option.
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 Juice of 1 lemon If fresh isn’t available, bottled lemon juice can work—but fresh is best!
  • 2 tablespoons olive oil
  • Salt and pepper to taste Season after adding the chicken for the perfect balance of flavor.

Method
 

Cooking Instructions
  1. In a large pot, heat olive oil over medium heat. Once hot, add onions, carrots, and celery; sauté until the vegetables are tender.
  2. Stir in minced garlic and allow it to cook for about 1 minute, releasing its fragrant aroma.
  3. Pour in the chicken broth and bring the mixture to a gentle boil.
  4. Add orzo pasta to the boiling broth and cook according to package instructions until al dente.
  5. Stir in the shredded chicken, freshly squeezed lemon juice, salt, and pepper, mixing until combined.
  6. Let the soup simmer for an additional few minutes, allowing all flavors to meld and everything to heat through.
  7. Serve hot, garnished with a sprinkle of fresh parsley for a lovely presentation.

Notes

For any leftovers, store portions in airtight containers in the fridge for up to three days. Warm them up in the microwave or on the stovetop, adding a splash of broth to maintain the desired consistency and flavor. Freezing the soup in portions is also recommended.