Go Back

Lemon Chicken Orzo Soup

A delightful and comforting dish, perfect for any occasion, that combines tender chicken, orzo pasta, and fresh lemon for a warm, soothing meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon dried oregano
  • 4 cups chicken broth Homemade broth recommended for extra flavor.
  • 1 cup cooked chicken, shredded Can substitute with shredded turkey or omit for vegetarian option.
  • 1 cup orzo pasta Can substitute with other small pasta shapes or rice.
  • 1 medium lemon, juiced Adjust the amount to taste.
  • to taste Salt and pepper
  • to garnish Fresh parsley

Method
 

Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until translucent.
  2. Add the diced carrots, celery, and oregano; cook for another 5 minutes.
  3. Pour in the chicken broth and bring the mixture to a boil.
  4. Stir in the shredded chicken and orzo. Cook until the orzo is al dente, about 8-10 minutes.
  5. Remove from heat, stir in the fresh lemon juice, and season with salt and pepper.
  6. Serve warm, garnished with fresh parsley.

Notes

Great served with crusty bread or a fresh salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Keep in mind that orzo may soften upon reheating.