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Chicken, Orzo, and Lemon Soup

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Chicken, Orzo, and Lemon Soup is a comforting, flavorful dish that combines tender chicken, delicate orzo pasta, and a bright, zesty lemon broth. The soup is rich in flavor but light enough to be refreshing, making it perfect for any time of year. With a balance of savory chicken, the creaminess of orzo, and the refreshing kick of lemon, this soup is sure to warm you up and satisfy your taste buds in every spoonful.

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve: 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.

Notes

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 other 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.

Nutrition

Find it online: https://cookibly.com/chicken-orzo-and-lemon-soup/