Here’s a simple, comforting recipe for Lemon Chicken Orzo Soup—bright, savory, and perfect for any season:
🍲 Ingredients (Serves 4)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 pound (≈450g) boneless, skinless chicken breast or thighs
- 6 cups (1.5 L) chicken broth
- 1 cup (≈170g) orzo pasta
- Juice of 1–2 lemons (to taste)
- 1 teaspoon lemon zest (optional, for extra brightness)
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
🥣 Instructions
- Sauté vegetables
- Heat olive oil in a large pot over medium heat
- Add onion, carrots, and celery → cook 5–7 minutes until softened
- Add garlic → cook 30 seconds until fragrant
- Add chicken & broth
- Place chicken in the pot and pour in chicken broth
- Bring to a boil, then reduce heat → simmer 15–20 minutes, until chicken is cooked through
- Remove & shred chicken
- Take chicken out, shred with two forks, return to pot
- Cook orzo
- Add orzo pasta to the simmering soup
- Cook 8–10 minutes until tender
- Add lemon & seasonings
- Stir in lemon juice, lemon zest, salt, and pepper
- Adjust to taste
- Finish with parsley
- Sprinkle fresh parsley on top
- Serve hot
💡 Tips
- Extra flavor: Add a bay leaf while simmering and remove before serving
- Richer soup: Stir in 1/2 cup Greek yogurt just before serving (optional)
- Vegetarian version: Replace chicken with chickpeas and vegetable broth
This soup is light, tangy, and soothing, perfect for a cozy dinner or when you want something bright and healthy.
If you want, I can also give a 5-minute shortcut version using leftover cooked chicken for an even faster meal.
