Lemon Chicken Orzo Soup
This Lemon Chicken Orzo Soup is a comforting and flavorful dish perfect for chilly days. With bright, zesty lemon, savory chicken, and tender orzo pasta, it's a healthy and satisfying meal that's easy to make and customizable to your liking.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Lemon zester
- Lemon juicer
- Ladle
- Mixing spoon
Ingredients
- 2 tablespoons butter or olive oil
- 1 diced onion
- 2 minced carrots
- 2 minced celery stalks
- 2 cloves minced garlic
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 6 cups chicken broth
- 1 cup orzo pasta
- 2 cups cooked chicken, shredded or diced
- Juice of 2 lemons to taste
- Zest of 1 lemon
- Salt to taste
- Pepper to taste
- Fresh parsley or dill for garnish
- Parmesan cheese for garnish
Instructions
- Melt butter or olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in garlic and thyme and cook for another minute until fragrant.
- Pour in chicken broth.
- Add orzo pasta and stir well.
- Bring the soup to a simmer, then reduce heat to low. Cover and simmer for 8-10 minutes, or until the orzo is cooked through.
- Stir in chicken.
- Stir in lemon juice and zest.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley or dill and Parmesan cheese, if desired.
- Serve hot.
Notes
For a richer, creamier soup, stir in a dollop of Greek yogurt or a splash of heavy cream just before serving. The amount of lemon juice you need will depend on the size and acidity of your lemons. Start with the juice of one lemon and add more to taste. This soup can be stored in the refrigerator for up to 3-4 days. Reheat in a saucepan over medium heat until heated through, adding more broth if needed. For a vegetarian version, omit the chicken and use vegetable broth.