Description
Lemon Chicken Orzo Soup is a comforting and flavorful soup that combines tender orzo pasta, shredded chicken, and a bright lemony broth. With the perfect balance of herbs and citrus, this soup is sure to warm you up on a chilly day.
Ingredients
Scale
Vegetables:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Soup Base:
- 8 cups chicken broth
- 1 cup uncooked orzo pasta
- 2 cups cooked shredded chicken
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- zest of 1 lemon
- 1/4 cup fresh lemon juice (about 1 large lemon)
- salt and black pepper to taste
- 2 tablespoons fresh chopped parsley
Instructions
- Heat olive oil: Heat olive oil in a large pot over medium heat.
- Sauté vegetables: Add onion, carrots, and celery, and sauté until softened. Stir in garlic.
- Add ingredients: Pour in chicken broth, orzo, shredded chicken, herbs, lemon zest, and bay leaf. Simmer until orzo is tender.
- Finish soup: Remove bay leaf, stir in lemon juice, season with salt and pepper. Add fresh parsley.
- Serve: Serve hot with crusty bread.
Notes
- For extra creaminess, stir in a beaten egg yolk mixed with a splash of hot broth just before serving.
- Leftovers thicken as the orzo absorbs more liquid—add extra broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 3g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 50mg
