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–+ servings

Lemon Chicken Orzo Soup

A comforting and flavorful soup made with tender chicken, orzo pasta, and a bright lemon flavor, perfect for any time of the year.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Broth
  • 1 lb boneless, skinless chicken breasts diced
  • 6 cups chicken broth low sodium
  • 1 cup water
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper freshly ground
Vegetables
  • 1 medium onion diced
  • 2 stalks celery diced
  • 2 carrots diced
  • 3 cloves garlic minced
Pasta and Seasoning
  • 1 cup orzo pasta
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 lemon juice freshly squeezed
  • 1 lemon zest
Finishing Touches
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon olive oil for sautéing

Method
 

Prepare the Chicken and Vegetables
  1. In a large pot, heat olive oil over medium heat. Add diced onion, celery, and carrots. Sauté until softened, about 5 minutes.
  2. Add minced garlic and cook for an additional minute until fragrant.
  3. Add the diced chicken to the pot and cook until no longer pink, about 5-7 minutes.
Cook the Soup
  1. Pour in the chicken broth and water. Add salt, pepper, thyme, and oregano. Bring to a boil.
  2. Once boiling, add the orzo pasta and reduce heat to a simmer. Cook for about 10 minutes or until orzo is tender.
Finish and Serve
  1. Stir in the lemon juice and zest. Adjust seasoning if necessary.
  2. Garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove before serving.

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