Description
Lemon Chicken Orzo Soup is a vibrant and comforting Mediterranean-inspired soup featuring tender shredded chicken, delicate orzo pasta, and fresh lemon zest and juice. This hearty yet light soup is perfect for a nourishing weeknight meal, blending fresh vegetables, herbs, and a bright citrus flavor that makes it both refreshing and satisfying.
Ingredients
Scale
Vegetables and Aromatics
- 1 small yellow onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
Soup Base
- 1 tablespoon olive oil
- 8 cups chicken broth
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
Main Ingredients
- 1 cup uncooked orzo pasta
- 2 cups cooked shredded chicken (rotisserie works well)
Finishing Ingredients
- Zest of 1 lemon
- Juice of 1 large lemon (about 3 tablespoons)
- 2 tablespoons chopped fresh dill or parsley
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and sliced celery. Cook for 5–6 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aromatic flavor.
- Add Broth and Bring to Boil: Pour in the chicken broth and bring the mixture to a boil to start the cooking process for the orzo and flavor infusion.
- Combine Main Ingredients: Add uncooked orzo pasta, shredded cooked chicken, dried oregano, bay leaf, salt, and black pepper to the pot. Stir to combine all ingredients evenly.
- Simmer Soup: Reduce the heat to medium-low and let the soup simmer for 10–12 minutes or until the orzo is tender and cooked through.
- Add Lemon and Herbs: Stir in lemon zest, lemon juice, and fresh dill or parsley. Let the soup simmer for another 2–3 minutes to meld the flavors.
- Final Seasoning and Serve: Taste the soup and adjust seasoning as needed. Remove the bay leaf before serving. Serve hot for a comforting meal.
Notes
- For a creamier texture, stir in ½ cup heavy cream or a beaten egg yolk mixed with a bit of hot broth (Greek avgolemono-style).
- Use low-sodium chicken broth to control salt levels and add salt as needed.
- Rotisserie chicken is a convenient shortcut, but homemade shredded chicken also works well.
- Fresh herbs like dill or parsley add brightness; feel free to substitute with fresh thyme or basil for a different herbaceous twist.
- This soup stores well and can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1½ cups
- Calories: 280
- Sugar: 4g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
