Lemon Chicken Orzo Soup
Lemon Chicken Orzo Soup is hearty from tiny pasta and chicken, but with a light bright lemony broth. It's such a satisfying soup and perfect for a weeknight dinner or cozy weekend on a chilly day.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 small onion , diced
- 2 medium carrots , peeled and diced
- 2 stalks celery , trimmed and diced
- 3 cloves garlic , minced
- 8 cups chicken broth
- 1 pound boneless chicken breast
- 4 sprigs thyme
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup uncooked orzo pasta
- 1 large lemon , juiced
Instructions
- Warm the oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring, until the onions have softened. Add in the garlic and cook until fragrant.
- Add the chicken broth, chicken breast, thyme, bay leaf, salt, and pepper. Bring the soup to a boil, cover, and reduce the heat to a gentle bubble. Simmer for 15 minutes.
- Remove the chicken from the pot and shred it with two forks. Add the shredded chicken along with the dry orzo back to the pot.
- Cook until the orzo is cooked through, about 10 minutes. Making sure to stir occasionally to prevent the orzo from sticking to the bottom.
- Remove and discard the thyme sprigs and bay leaf.
- Stir in the lemon juice and serve.
Video
Notes
Use rotisserie chicken. If you want to reduce the cooking time a bit more, you can use rotisserie chicken instead of chicken breasts. Just add it with the orzo, since it won't need as long to cook.
Nutrition
Calories: 304kcal | Carbohydrates: 26g | Protein: 22g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 1625mg | Potassium: 429mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3564IU | Vitamin C: 13mg | Calcium: 50mg | Iron: 2mg