Easy Lemon Chicken Orzo Soup
A bright, refreshing soup with chicken, orzo, and a zesty lemon kick, perfect for quick weeknight meals or as a comforting dish for friends.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 cup chopped onion (yellow or sweet)
- 2 pieces carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
Herbs and Broth
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- 6 cups chicken broth Use low-sodium if desired
Main Ingredients
- 1 cup orzo pasta
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 piece lemon, juiced (plus zest if desired)
- to taste Salt and pepper
- Fresh parsley, for garnish
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Sauté, stirring occasionally, until the vegetables are tender and the onion is translucent, about 6–8 minutes.
- Add the minced garlic, dried thyme, and dried oregano. Cook for about 1 minute, stirring, until fragrant.
Cooking
- Pour in the chicken broth and bring the pot to a boil.
- Add the orzo. Reduce the heat to a simmer and cook the orzo according to the package instructions (usually 8–10 minutes) until al dente.
- Stir in the shredded cooked chicken and the lemon juice. Heat just until the chicken is warmed through. Taste and season with salt and pepper.
- Ladle into bowls and garnish with chopped fresh parsley and optional lemon zest. Serve hot.
Notes
Best served with crusty bread or garlic toast. For a light meal, pair with a salad. Can be frozen without orzo for better texture upon reheating.