Lemon Chicken Orzo Soup (Printable Version)
# What You'll Need:
→ Soup Base
01 -
1-2 tablespoons olive oil
02 -
½ onion, diced
03 -
4 large carrots, peeled and sliced into thin quarters
04 -
3-4 celery ribs, diced
05 -
4-5 cloves garlic, minced
→ Liquid & Seasonings
06 -
1 quart (4 cups) chicken stock
07 -
1-2 cups water
08 -
1-2 tablespoons fresh lemon juice, plus more to taste
09 -
¾ teaspoon Italian seasoning
10 -
Kosher salt, to taste
11 -
Ground black pepper, to taste
12 -
Zest of 1 lemon (optional)
13 -
1 bay leaf (optional)
→ Protein & Starch
14 -
1 pound boneless, skinless chicken breast
15 -
1 cup uncooked orzo pasta
→ Garnish
16 -
2-4 tablespoons chopped fresh parsley
# How to Make It:
01 -
In a large pot, heat the oil over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until softened, then stir in the garlic. Cook for an additional minute until fragrant.
02 -
Add the chicken stock, water, lemon juice, raw chicken breast, Italian seasoning, salt, and pepper. If using, add lemon zest and bay leaf. Cover the pot and simmer over medium heat for 12 minutes, or until the chicken is cooked through.
03 -
Transfer the cooked chicken to a cutting board. Add the orzo pasta to the pot and cook for 8 minutes, stirring frequently to prevent sticking. While the pasta cooks, shred the chicken with a fork and knife.
04 -
Return the shredded chicken to the pot and cook for an additional 1-2 minutes, until the pasta is tender and the chicken is heated through.
05 -
Remove the soup from heat. Stir in the fresh parsley and adjust seasoning with additional lemon juice, salt, and pepper to taste. Serve immediately while hot.
# Handy Tips:
01 -
You can substitute with 2-3 cups of rotisserie chicken, adding it during the last 5 minutes of cooking.
02 -
Orzo will continue absorbing liquid if overcooked or stored overnight. Add additional broth or water when reheating.
03 -
For extra vegetable content, add mushrooms or bell peppers with the onions, or stir in 1-2 cups baby spinach in the final minute of cooking.
04 -
For more pronounced lemon flavor, use lemon zest during cooking and season with lemon pepper.
05 -
Store in a covered container in the refrigerator for up to 3 days.