Description
This bright and cozy lemon chicken orzo soup is a comforting meal you can make in under 30 minutes. It features tender vegetables, juicy chicken, and perfectly cooked orzo pasta in a flavorful, lemony broth. It’s a family-friendly recipe that’s quick and easy enough for a weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1½ cups diced carrots
- ½ cup diced celery
- ½ cup finely diced onion
- 2 cloves garlic, minced
- 8 cups chicken broth (low-sodium recommended)
- ¾ cup orzo pasta
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon dried thyme
- 2 to 3 cups cooked chopped chicken
- ¼ to ½ cup fresh lemon juice
- For the Optional Roux: 3 tablespoons melted butter, 3 tablespoons all-purpose flour
- For Garnish: Shredded Parmesan cheese, chopped fresh parsley
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1½ cups carrots, ½ cup celery, ½ cup onion, and 2 cloves minced garlic. Cook for 5-6 minutes until softened.
- Pour in 8 cups chicken broth. Stir in ¾ cup orzo pasta, 1 bay leaf, ½ teaspoon salt, ¼ teaspoon oregano, ¼ teaspoon basil, and ¼ teaspoon thyme.
- Let the soup bubble gently for 10-12 minutes, stirring occasionally, until the orzo is tender but still slightly firm.
- Optional thickening step: Whisk together 3 tablespoons melted butter and 3 tablespoons flour until smooth. Stir this mixture into the soup and let it simmer for 1-2 minutes until it thickens.
- Stir in 2-3 cups cooked chicken and ¼ to ½ cup fresh lemon juice. Cook for 2-3 minutes until the chicken is heated through and the flavors have blended.
- Remove the bay leaf. Taste the soup and add more salt and pepper if needed. Ladle into bowls and garnish with shredded Parmesan cheese and chopped fresh parsley.
Notes
- Start with ¼ cup of lemon juice and gradually add more to taste, as lemon tartness can vary.
- Orzo will continue to absorb liquid as it sits. Add extra broth when reheating leftovers to maintain desired consistency.
- Rotisserie chicken is a great time-saver. Leftover roasted chicken or poached breasts also work well.
- For a creamier soup, stir in ½ cup of heavy cream or Greek yogurt after removing the soup from heat.
- Add 2-3 cups of fresh spinach during the last 2 minutes of cooking for added color and nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal