Lemon Chicken Orzo Soup
This Lemon Chicken Orzo Soup is one of our all-time favorite soup recipes! A touch of fresh lemon adds brightness to this comforting chicken soup. It's easy to make with simple ingredients.
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 4 medium carrots peeled and sliced into ¼-inch thick rounds or half rounds
- 3 ribs celery chopped
- 4 cloves garlic minced
- 8 cups low-sodium chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1.25 pounds boneless skinless chicken breasts
- 1 cup uncooked orzo pasta
- ½ teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- Chopped fresh parsley optional, for serving
Instructions
- Heat the olive oil in a large Dutch oven or pot over medium heat. Once hot, add the onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 6 minutes.
- Add the garlic to the pot and cook, stirring, for 30 seconds.
- Add the chicken broth, thyme, salt, and pepper to the pot. Stir to combine.
- Nestle the chicken breasts into the broth. Slowly bring the soup to a boil over medium heat. Once boiling, reduce the heat to low, cover, and cook for 20 minutes, or until the chicken is cooked through and the vegetables are tender. The chicken should reach an internal temperature of at least 165°F on an instant-read thermometer.
- Transfer the chicken to a clean plate, cutting board, or bowl and let it rest for a few minutes. Then shred the chicken.
- Meanwhile, stir the orzo into the soup. Increase the heat to medium, cover the pot, and simmer for 9-11 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pot, until the orzo is just tender.
- Stir the shredded chicken back into the soup, along with the lemon zest and lemon juice. Taste and adjust seasoning with additional salt and pepper as needed. Serve, topped with fresh parsley if desired.
Notes
Storing Leftovers: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a covered pot on the stove over medium heat until simmering, adding more broth as needed.