Description
A comforting lemon chicken orzo soup with tender chicken, bright citrus flavor, and hearty vegetables in a light, flavorful broth.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 sticks celery, chopped
- 2 medium carrots, peeled and chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup uncooked orzo pasta
- 2 cups cooked chicken, shredded
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, celery, and carrots and sauté for 5–7 minutes until softened.
- Stir in garlic and cook for about 30 seconds until fragrant.
- Pour in chicken broth and bring to a boil.
- Add orzo and cook according to package instructions, stirring occasionally.
- Stir in the cooked shredded chicken and simmer until heated through.
- Add lemon juice and lemon zest, then season with salt and pepper to taste.
- Garnish with fresh parsley and serve warm.
Notes
- You can use rotisserie chicken for convenience.
- Add spinach or kale for extra greens.
- Adjust lemon juice based on your preferred level of brightness.
- Store leftovers in the refrigerator for up to 3 days; add extra broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg
