Chicken, Orzo, and Lemon Soup

Why You’ll Love This Recipe
This Chicken, Orzo, and Lemon Soup is the perfect combination of heartiness and freshness. The orzo pasta adds a soft, slightly chewy texture, while the chicken brings in protein and richness. The addition of lemon creates a bright, citrusy flavor that cuts through the richness, giving the soup a refreshing twist. It’s simple to make and can easily be customized with your favorite vegetables or herbs. Whether you’re looking for a quick weeknight dinner, a nourishing lunch, or a comforting dish during cold weather, this soup will be your new go-to.

Ingredients
1 lb boneless, skinless chicken breasts or thighs

2 tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, sliced

1 celery stalk, chopped

1 cup orzo pasta

6 cups chicken broth (or water with chicken bouillon cubes)

1 bay leaf

1 tsp dried thyme (or 1 tbsp fresh thyme)

Salt and pepper to taste

1 tbsp fresh lemon zest

2 tbsp fresh lemon juice (or more to taste)

1/4 cup fresh parsley, chopped (optional, for garnish)

Optional: 1/2 cup spinach or kale (for added greens)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions
Cook the chicken: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Season the chicken breasts (or thighs) with salt and pepper, then cook for 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the pot and set it aside to rest. Once cooled slightly, shred the chicken into bite-sized pieces using two forks or chop it into small cubes.

Sauté the vegetables: In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.

Add the broth and seasonings: Pour in the chicken broth, and add the bay leaf, dried thyme, and salt and pepper to taste. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for about 5 minutes to allow the flavors to meld.

Cook the orzo: Stir in the orzo pasta and let it cook for 7-9 minutes, or until the pasta is tender. You may need to add more liquid if the soup gets too thick as the orzo absorbs some of the broth.

Add the chicken and lemon: Once the orzo is cooked, return the shredded chicken to the pot. Stir in the fresh lemon zest, lemon juice, and spinach or kale (if using). Let the soup simmer for an additional 2-3 minutes, until everything is well combined and the greens are wilted.

Taste and adjust: Taste the soup and adjust the seasoning with more salt, pepper, or lemon juice if needed. You can add a bit more lemon juice for extra brightness.

Serve:
Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley for added color and flavor. Serve warm with a slice of crusty bread or crackers for dipping.

Servings and Timing
Servings: 4-6 servings

Prep Time: 15 minutes

Cook Time: 25-30 minutes

Total Time: 40-45 minutes

Variations
Add beans: For extra protein and fiber, you can add white beans (such as cannellini or great northern beans) to the soup, either along with the orzo or after the chicken is added.

Use other pasta: If you don’t have orzo, you can substitute with small pasta like ditalini, farfalle, or mini shells. Just adjust the cooking time accordingly.

Spicy version: Add red pepper flakes or a diced jalapeño to the soup for a little heat.

Add other vegetables: Feel free to add other vegetables like zucchini, peas, or bell peppers for more color and flavor.

Creamy version: For a richer soup, stir in a splash of heavy cream or coconut milk once the soup is finished cooking.

Storage/Reheating
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Freezing: This soup can be frozen for up to 3 months, though the orzo may become softer after freezing. If freezing, it’s best to leave the orzo out until reheating. Add fresh orzo when reheating the soup.

Reheating: To reheat, place the soup on the stove over low heat, stirring occasionally. You can add a little more broth or water if it’s too thick after sitting in the fridge or freezer.

Conclusion
Chicken, Orzo, and Lemon Soup is the perfect balance of comfort and freshness. The rich broth, tender chicken, and light lemony finish create a satisfying dish that’s perfect for any time of year. Whether you’re serving it as a cozy meal on a cold day or as a light lunch, this soup is sure to be a hit. With its simple ingredients and versatile flavors, it’s a dish that’s easy to make and guaranteed to be enjoyed by all. Enjoy every spoonful!

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