Lemon Chicken Orzo Soup – A Comforting & Refreshing One-Pot Meal
This Lemon Chicken Orzo Soup is a light yet hearty dish made with tender shredded chicken, orzo pasta, and a vibrant lemon-infused broth. It’s packed with fresh vegetables, aromatic herbs, and immune-boosting lemon juice, making it a perfect meal for any season. Whether you need a comforting soup on a chilly evening or a quick, nutritious meal, this recipe is easy to make in one pot and ready in under an hour!
Equipment
- ✔️ Large pot or Dutch oven – For cooking the soup evenly.
- ✔️ Ladle – To stir and serve the soup.
- ✔️ Cutting board & knife – For chopping vegetables and shredding chicken.
- ✔️ Zester or grater – If adding lemon zest for extra citrus flavor.
- ✔️ Measuring cups & spoons – For accurate ingredient portions.
Ingredients
- Main Ingredients:
- 1 tablespoon olive oil or butter
- 1 small onion diced
- 2 medium carrots peeled & diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 6 cups chicken broth low-sodium recommended
- 1 pound boneless skinless chicken breasts or thighs
- ¾ cup orzo pasta
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
- 1 bay leaf
- ¼ cup fresh lemon juice about 1 large lemon
- 1 teaspoon lemon zest optional, for extra citrus flavor
- ¼ cup fresh parsley or dill chopped
- Optional Additions:
- ½ teaspoon red pepper flakes for heat
- Parmesan cheese for extra richness
- 1 cup baby spinach or kale for added greens
- ½ cup heavy cream for a creamy version
Instructions
- Sauté the Vegetables
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery, and cook for 4–5 minutes, stirring occasionally, until softened.
- Stir in garlic and cook for another 30 seconds, until fragrant.
- Simmer the Broth & Cook the Chicken
- Pour in chicken broth and add chicken breasts/thighs, salt, black pepper, thyme, and bay leaf.
- Bring to a boil, then reduce heat to low and simmer for 15–20 minutes, until the chicken is fully cooked.
- Shred the Chicken
- Remove the chicken and place it on a cutting board.
- Use two forks to shred it into bite-sized pieces, then return it to the pot.
- Cook the Orzo
- Stir in orzo pasta and cook for 8–10 minutes, stirring occasionally to prevent sticking.
- Add Lemon & Final Touches
- Remove the bay leaf and stir in fresh lemon juice, lemon zest, and chopped parsley/dill.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Serve & Enjoy!
- Ladle into bowls and garnish with extra parsley, Parmesan cheese, or red pepper flakes.
- Serve hot with crusty bread or a fresh side salad.
Notes
✔️ For a thicker soup: Let the orzo cook longer, or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
✔️ For a lighter version: Use zucchini noodles or cauliflower rice instead of orzo.
✔️ For meal prep: Cook orzo separately and add it before serving to prevent sogginess.
✔️ For extra protein: Add chickpeas or white beans for a heartier meal.
✔️ For a lighter version: Use zucchini noodles or cauliflower rice instead of orzo.
✔️ For meal prep: Cook orzo separately and add it before serving to prevent sogginess.
✔️ For extra protein: Add chickpeas or white beans for a heartier meal.