Description
A comforting and zesty one-pot lemon chicken orzo soup that combines tender chicken, fresh vegetables, and flavorful herbs in a light, citrus-infused broth. Perfect for a quick, nourishing meal that serves six.
Ingredients
Scale
Main Ingredients
- 1-2 Tablespoons olive oil
- ½ onion, diced
- 4 large carrots, peeled and sliced into thin quarters
- 3-4 celery ribs, diced
- 4-5 cloves garlic, minced
- 1 quart (4 cups) chicken stock
- 1-2 cups water (use more for extra liquid)
- 1-2 Tablespoons fresh lemon juice, plus more to taste
- 1 pound boneless, skinless chicken breast, or 2 cups cooked chicken
- ¾ teaspoon Italian seasoning
- Kosher salt, to taste
- Ground black pepper, to taste
- Zest of 1 lemon (optional)
- Bay leaf (optional)
- 1 cup uncooked orzo pasta
- 2-4 Tablespoons chopped parsley
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften and release their aromas.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, until fragrant but not browned.
- Add Liquids and Seasonings: Pour in the chicken stock and water. Stir in Italian seasoning, salt, pepper, and the bay leaf if using. Bring the mixture to a gentle simmer.
- Cook Chicken: If using raw chicken breasts, place them into the simmering liquid. Let the chicken cook for 15-20 minutes until fully cooked through, ensuring the internal temperature reaches 165°F (74°C). If using pre-cooked chicken, skip this step.
- Shred Chicken: Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the soup pot.
- Cook Orzo & Add Lemon: Add the uncooked orzo pasta and fresh lemon juice to the pot. Stir well and let the soup cook for 8-10 minutes, or until the orzo is tender but not mushy.
- Adjust Seasonings: Taste the soup and adjust salt, pepper, and additional lemon juice as desired. If using, stir in the lemon zest for an extra citrus kick.
- Finish and Serve: Remove and discard the bay leaf. Ladle the soup into bowls and garnish with chopped parsley for a fresh, vibrant finish.
Notes
- You can substitute cooked shredded rotisserie chicken for convenience.
- Adding more water or stock will increase the soup’s volume and make it brothier.
- For a richer flavor, you can use homemade chicken stock.
- Orzo cooks quickly; avoid overcooking to prevent mushiness.
- Adjust lemon juice to your taste preference for brightness.
