Description
Lemon Chicken Orzo Soup is a light, comforting one-pot meal featuring tender chicken, orzo pasta, and vegetables in a lemony broth. It’s perfect for any season, balancing savory depth with bright citrusy freshness.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 3/4 cup orzo pasta
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth or stock
- Juice and zest of 1 lemon
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp fresh parsley or dill, chopped (for garnish)
- Optional: 2 cups baby spinach or chopped kale
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil.
- Add chicken and reduce to a simmer. Cook for 15–20 minutes until fully cooked. Remove and shred.
- Return shredded chicken to the pot and stir in orzo. Cook for 8–10 minutes, stirring occasionally, until orzo is tender.
- Stir in lemon juice, lemon zest, salt, and pepper to taste.
- Add greens if using, and cook for another 2–3 minutes until wilted.
- Serve hot, garnished with fresh herbs.
Notes
- Use rotisserie or leftover chicken for a shortcut.
- Swap orzo for rice to make it gluten-free.
- Add a beaten egg like avgolemono for a creamy finish.
- Top with parmesan or red pepper flakes for extra flavor.
- Cook orzo separately if making ahead to avoid sogginess.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 290
- Sugar: 4g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
