Lemon Chicken Soup with Orzo Recipe

Introduction

This Lemon Chicken Soup is a bright, comforting dish perfect for any season. Featuring tender chicken, fresh lemon juice, and orzo pasta, it offers a satisfying balance of flavors that’s both nourishing and delicious.

Ingredients

• 1 tablespoon olive oil
• 2 cups diced carrots
• 1 cup finely chopped onion
• ½ cup finely chopped celery
• 1 tablespoon minced garlic (about 3 cloves)
• ½ teaspoon black pepper
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon salt
• 2 bay leaves
• 1 ½ pounds boneless, skinless chicken breasts
• 6 cups low sodium chicken broth
• 1 cup dry orzo pasta
• ½ cup fresh squeezed lemon juice

Instructions

1. Step 1: In a large pot, heat the olive oil over medium-high heat. Sauté the carrots, onion, celery, and garlic for 5 minutes until fragrant and slightly softened.
2. Step 2: Add the black pepper, parsley, thyme, salt, bay leaves, chicken breasts, and chicken broth to the pot. Stir to combine.
3. Step 3: Cover the pot and bring to a boil, which should take about 10 minutes.
4. Step 4: Once boiling, reduce the heat to medium and cook for 15 minutes, stirring occasionally.
5. Step 5: Turn the heat back to medium-high. Remove the chicken breasts and set aside. Remove the bay leaves from the soup.
6. Step 6: Add the orzo to the pot and cook for half the recommended time on the package, stirring occasionally.
7. Step 7: While the orzo cooks, shred the chicken breasts with two forks.
8. Step 8: Remove the soup from the heat. The pasta will continue to cook as it cools. Stir in the shredded chicken and lemon juice.
9. Step 9: Serve immediately and enjoy your fresh, zesty lemon chicken soup.

Tips & Variations

• If you prefer firmer pasta, cook the orzo separately according to package directions and add it to individual bowls when serving.
• For added brightness, garnish with chopped fresh parsley or a sprinkle of grated Parmesan cheese.
• Feel free to substitute orzo with small pasta shapes like ditalini or acini di pepe for a different texture.
• Add a handful of fresh spinach or kale in the last few minutes of cooking for extra greens.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent overcooking the pasta. If the soup thickens when chilled, add a splash of broth or water when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without lemon juice?

While lemon juice provides a signature bright flavor, you can omit it or replace it with a splash of white wine vinegar or a bit of zest for a milder citrus note.

How do I prevent the pasta from getting mushy?

Cook the orzo until just underdone and allow it to finish cooking in the hot soup off the heat. Alternatively, cook the pasta separately and add it when serving to keep it firm.

Lemon Chicken Soup with Orzo Recipe

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4.9 from 500 reviews

A bright and comforting Lemon Chicken Soup featuring tender chicken breasts, fresh vegetables, and tangy lemon juice, combined with orzo pasta for a hearty, flavorful meal. This versatile recipe offers stovetop, crockpot, or Instant Pot methods to suit your kitchen preferences.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon olive oil
• 2 cups diced carrots
• 1 cup finely chopped onion
• ½ cup finely chopped celery
• 1 tablespoon minced garlic (about 3 cloves)
• ½ teaspoon black pepper
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon salt
• 2 bay leaves
• 1 ½ pounds boneless, skinless chicken breasts
• 6 cups low sodium chicken broth

Pasta and Finishing

• 1 cup dry orzo pasta
• ½ cup fresh squeezed lemon juice

Instructions

1. Prepare the vegetables: Heat olive oil in a large pot over medium-high heat. Sauté diced carrots, chopped onion, celery, and minced garlic for 5 minutes until softened and fragrant.
2. Add seasonings and chicken: To the pot, add black pepper, dried parsley, dried thyme, salt, bay leaves, chicken breasts, and chicken broth. Stir well to combine all ingredients.
3. Simmer the soup: Cover the pot and bring it to a boil, which should take about 10 minutes. Once boiling, reduce the heat to medium and cook for 15 minutes, stirring occasionally to blend the flavors.
4. Remove chicken and bay leaves: Increase heat to medium-high, remove the chicken breasts from the soup and set aside. Then remove and discard the bay leaves from the broth.
5. Cook orzo pasta in the soup: Add the orzo pasta to the pot and stir. Cook the orzo for half the recommended time on the package, as it will continue cooking off the heat.
6. Shred the chicken: While orzo cooks, use two forks to shred the chicken breasts into bite-sized pieces.
7. Finish the soup: Remove the soup from heat. Stir the shredded chicken and fresh lemon juice into the pot. Combine everything well and serve hot.
8. Optional pasta tip: For firmer pasta texture, cook the orzo separately and add it directly to individual servings when ready to eat.

Notes

• This recipe offers stovetop, crockpot, and Instant Pot adaptations for versatile preparation.
• Use fresh lemon juice for the best bright and tangy flavor.
• Low sodium broth allows you to control the saltiness of the soup.
• Shredding chicken with forks helps maintain tender texture that soaks up the broth.
• The orzo cooks in the broth partially to absorb the soup’s flavor; adjust cooking time if preferring firmer pasta.
• Bay leaves should always be removed before serving to avoid an unpleasant taste.

Keywords: lemon chicken soup, chicken soup with lemon, orzo chicken soup, healthy chicken soup, easy chicken soup recipe