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Quick Lemon Chicken Orzo Soup

Close-up of a white bowl filled with vibrant yellow chicken orzo soup, topped generously with fresh parsley.
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Make this bright and zesty lemon chicken orzo soup in one pot for a fast, comforting weeknight meal.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1 cup orzo pasta
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Add the thyme and oregano, salt, and pepper. Bring the mixture to a boil.
  5. Stir in the orzo pasta. Reduce the heat and simmer for about 8 to 10 minutes, or until the orzo is tender.
  6. Stir in the cooked, shredded chicken. Heat through for 2 minutes.
  7. Remove the pot from the heat. Stir in the fresh lemon juice and lemon zest.
  8. Taste and adjust seasoning if needed.
  9. Ladle the soup into bowls and garnish each serving with fresh parsley.

Notes

  • For extra flavor, use rotisserie chicken for the shredded chicken component.
  • If you prefer a creamier texture, stir in 1/4 cup of heavy cream or half-and-half during the last 2 minutes of cooking.
  • You can add 1 cup of frozen peas during the last 5 minutes of simmering for added vegetables.

Nutrition

Find it online: https://savoryskies.com/chicken-orzo-soup-lemon-quick-easy/