Lemon Chicken Orzo Soup
This bright, cozy Lemon Chicken Orzo Soup is a one-pot meal that blends tangy citrus, tender chicken, and little pasta pearls into the ultimate winter warmer.
Ingredients
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 medium yellow onion diced
- 3 cloves garlic minced (use fresh for best depth)
- 3 medium carrots sliced into coins
- 1 teaspoon dried oregano or 1 tablespoon fresh, finely chopped
- 6 cups low-sodium chicken broth homemade or store-bought
- 1 pound boneless, skinless chicken breasts or thighs, for richer flavor
- 3/4 cup orzo pasta gluten-free or whole-wheat orzo for swaps
- 2 lemons juice and zest of 2 lemons (about 1/3 cup juice)
- Salt and black pepper to taste (Kosher salt recommended)
- 1/4 cup chopped fresh parsley optional garnish
- 1/4 cup grated Parmesan for serving, optional
Instructions
- Heat the oil in a large Dutch oven or soup pot over medium heat. Add onion, carrot, and celery. Sauté until veggies soften and onion turns translucent—about 5 minutes—stirring now and then.
- Stir in garlic and oregano. Cook 30 seconds until fragrant. Pour in chicken broth and bring to a gentle boil. Scrape any bits from the bottom for flavor.
- Nestle the chicken breasts into the simmering broth. Poach for 12–15 minutes until the chicken reaches 165°F internally. Remove, shred, and set aside. Stir in orzo and cook uncovered until al dente.
- Add shredded chicken back in, stir in lemon juice and zest. Season with salt and pepper. Let flavors meld off-heat before serving.
- Ladle into bowls, sprinkle with parsley and Parmesan, and serve with crusty bread on the side.
Notes
Leftovers reheat beautifully. Substitutions: Swap orzo for rice or small shells; use Greek yogurt swirl in each bowl for extra creaminess.
Nutrition
Calories: 320kcal
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