Description
A comforting and flavorful lemon chicken orzo soup that is perfect for a cozy night in. This soup is a delicious blend of tender orzo pasta, juicy shredded chicken, and a bright lemony broth that will warm you up from the inside out.
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 cup uncooked orzo pasta
- 2 cups cooked shredded chicken
- 1 teaspoon dried oregano
- 1/4 teaspoon turmeric (optional, for color)
- juice of 2 lemons
- zest of 1 lemon
- salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery and sauté for 5–6 minutes, until softened.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Pour in the chicken broth and bring to a boil. Add the orzo, oregano, and turmeric if using, then reduce heat to a simmer.
- Cook for 8–10 minutes, or until orzo is tender.
- Stir in the cooked shredded chicken, lemon juice, and lemon zest. Simmer for another 2–3 minutes, then season with salt and black pepper to taste.
- Remove from heat and stir in fresh parsley. Serve hot with crusty bread or crackers.
Notes
- For a creamier version, stir in 1/4 cup of heavy cream or Greek yogurt at the end.
- You can use rotisserie chicken to save time.
- This soup also freezes well—just undercook the orzo slightly before freezing to prevent mushiness when reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Mediterranean-inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 3g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 55mg
