Lemon Chicken Orzo Soup Recipe
You will LOVE this Lemon Chicken Orzo Soup! It perfectly balances comfort and freshness. The tender chicken, hearty orzo, and classic vegetables create a warm, satisfying base, while the lemon juice adds a bright, zesty twist that lifts all the flavors. It's the soup that feels like a cozy hug on a chilly day but still tastes light and refreshing.
Servings: 4 -6 servings
Ingredients
- 1 pound boneless skinless chicken thighs cut into 1-inch chunks (or use chicken breast, cooked shredded chicken, or leftover rotisserie chicken)
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil divided
- 1 tablespoon butter
- 2 cloves garlic finely chopped
- 1 onion diced
- 2 carrots peeled and diced
- 2 celery ribs diced
- 1 tablespoon fresh thyme or ½ teaspoon dried thyme
- 6 cups chicken stock or chicken broth
- 2 bay leaves
- 1 cup orzo pasta
- 1 sprig rosemary
- 2-4 tablespoons freshly squeezed lemon juice
- Chopped fresh parsley leaves for serving
- Freshly grated Parmigiano Reggiano optional for serving
Instructions
- Sear the Chicken: Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large pot over medium heat. Sear chicken until browned on all sides, about 5-7 minutes. Remove and set aside.
- Sauté Vegetables: Add olive oil and butter in the same pot. Sauté garlic, onion, carrots, and celery until softened, about 5 minutes.
- Simmer Broth: Stir in thyme, chicken broth, bay leaves, and rosemary. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Cook Orzo: Add orzo to the pot and cook until tender, about 8-10 minutes, stirring occasionally.
- Add Chicken and Lemon Juice: Return chicken to the pot and stir in lemon juice. Taste and adjust seasoning as needed.
- Serve: Ladle soup into bowls, garnish with fresh parsley, and top with Parmigiano Reggiano, if desired.
Notes
- Sear the Chicken Well: Browning the chicken adds depth and richness to the soup. Don’t skip this step—it locks in flavor!
- Use Fresh Lemon Juice: Freshly squeezed lemon juice brings the best brightness and fresh flavor to the soup.
- Cook Orzo Separately (Optional): If you prefer the orzo to remain firmer, cook it separately and add it to the soup just before serving. This prevents the pasta from absorbing too much broth.
- Add Lemon Juice Gradually: Start with 1-2 tablespoons of lemon juice, taste the soup, and add more as needed to balance the flavor.
- Make it Ahead: The flavors develop even more if made beforehand. Store it in the fridge for up to 3 days, but remember that the orzo may absorb more broth. Add extra broth when reheating if needed.
Nutrition
Calories: 520kcal | Carbohydrates: 48g | Protein: 37g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 665mg | Potassium: 908mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5318IU | Vitamin C: 11mg | Calcium: 58mg | Iron: 3mg
