Lemon Chicken Orzo Soup
comforting and zesty Lemon Chicken Orzo Soup with tender chicken, orzo pasta, fresh vegetables, and a bright splash of lemon. Perfect for cozy dinners or meal prep!
Ingredients
- boneless skinless chicken breasts
- ¾ cup orzo pasta
- 2 medium carrots diced
- 2 celery stalks diced
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 6 cups chicken broth
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice more to taste
- 1 teaspoon dried thyme or 3 fresh sprigs
- 1 bay leaf
- Salt and pepper to taste
- Optional: Fresh parsley and grated Parmesan for garnish
Instructions
- Sauté the Vegetables:
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes until softened. Add the garlic and sauté for another minute.
- Add Chicken and Broth:
- Place the chicken breasts into the pot. Pour in the chicken broth and add the thyme, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
- Cook the Orzo:
- Remove the chicken from the pot and set it aside. Stir in the orzo and let it cook for 8-10 minutes, stirring occasionally to prevent sticking.
- Shred the Chicken:
- While the orzo cooks, shred the chicken using two forks. Return the shredded chicken to the pot.
- Add Lemon Juice:
- Remove the bay leaf and thyme sprigs. Stir in the freshly squeezed lemon juice and taste.
- Adjust the seasoning if needed.
- Serve:
- Ladle the soup into bowls and garnish with parsley and grated Parmesan if desired. Serve hot and enjoy!
Notes
- For a creamier texture, add a splash of heavy cream or stir in Greek yogurt before serving.
- If storing leftovers, cook the orzo separately and add it when reheating to avoid it soaking up all the broth.
- Fresh lemons make all the difference—avoid bottled lemon juice for the best flavor.