Description
A comforting and tangy one pot lemon chicken orzo soup made with tender chicken breast, fresh vegetables, and bright lemon juice simmered together with orzo pasta. This hearty soup is perfect for a quick, nourishing meal that combines classic flavors with easy preparation.
Ingredients
Scale
Main Ingredients
- 1-2 Tablespoons olive oil
- ½ onion, diced
- 4 large carrots, peeled and sliced into thin quarters
- 3-4 celery ribs, diced
- 4-5 cloves garlic, minced
- 1 quart (4 cups) chicken stock
- 1-2 cups water (use more for extra liquid)
- 1-2 Tablespoons fresh lemon juice, plus more to taste
- 1 pound boneless, skinless chicken breast, or 2 cups cooked (see notes)
- ¾ teaspoon Italian seasoning
- Kosher salt, to taste
- Ground black pepper, to taste
- Zest of 1 lemon (optional)
- Bay leaf (optional)
- 1 cup uncooked orzo pasta
- 2-4 Tablespoons chopped parsley
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften and develop flavor.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
- Add Liquids and Seasoning: Pour in the chicken stock and water, then stir in the Italian seasoning, kosher salt, ground black pepper, and bay leaf if using. Bring the mixture to a gentle simmer.
- Cook Chicken: If using raw chicken breasts, add them whole to the simmering broth. Let them cook for 15-20 minutes until fully cooked through. If using already cooked chicken, skip this step.
- Shred Chicken: Remove the cooked chicken breasts from the pot and shred with two forks. Return the shredded chicken back to the soup.
- Cook Orzo and Add Lemon: Stir in the uncooked orzo pasta and fresh lemon juice. Let the soup simmer for 8-10 minutes, or until the orzo is tender.
- Adjust Seasoning and Finish: Taste the soup and adjust salt, pepper, and lemon juice as needed. If using, stir in the lemon zest for added brightness.
- Remove Bay Leaf: Discard the bay leaf from the soup before serving.
- Serve: Ladle the hot soup into bowls and garnish with chopped parsley to add freshness and color.
Notes
- Using cooked chicken breast saves time; simply add it during step 6 after orzo is cooking.
- Be careful not to overcook the orzo; it should be tender but not mushy.
- Adjust water quantity to your desired soup consistency.
- Lemon zest enhances the lemon flavor but is optional.
- For a richer flavor, use homemade chicken stock or low-sodium store-bought broth.
- This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
