Easy Lemon Chicken Orzo Soup
This comforting and refreshing soup features tender shredded chicken, orzo pasta, and a bright squeeze of lemon, making it perfect for any season.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts You can use thighs for a juicier result.
- 1 cup orzo pasta Substitute with small pasta shapes if needed.
- 8 cups chicken broth Use low-sodium broth for better salt control.
- 2 tablespoons olive oil For sautéing the vegetables.
- 1 medium onion, diced Adds depth of flavor.
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 medium lemon, juiced Adjust amount for desired brightness.
- to taste Salt and pepper Season according to preference.
- to taste Fresh parsley, chopped For garnish.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5–7 minutes.
- Add garlic and cook for another minute until fragrant, taking care not to burn it.
Cooking
- Pour in chicken broth and bring to a boil. Taste the broth for seasoning and adjust with salt and pepper.
- Add chicken breasts and orzo to the pot. Reduce heat to a simmer and cook until chicken is done, about 15 minutes.
- Remove the chicken, shred it, and return to the soup.
- Stir in lemon juice and season more if needed. Serve hot, garnished with fresh parsley.
Notes
Refrigerate leftovers within two hours in airtight containers for up to 3-4 days. For freezing, store without orzo for the best texture.