This Simple Lemon Chicken Orzo Soup Recipe is packed with succulent chicken, crisp vegetables, and leafy greens all cooked together in a deliciously rich broth! It’s easily prepared in a single pot for a warm weeknight meal that the entire family will enjoy!
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Welcome to soup season! There’s nothing quite like a comforting bowl of soup on a cold day, and this lemony chicken orzo soup recipe has it all! It’s nutritious, flavorful, and I absolutely adore how the orzo absorbs that irresistible lemony herbal taste, making the leftovers even more delightful the next day. Imagine classic chicken noodle soup, but with a refreshing twist! This recipe is beloved by the whole family and is perfect whenever someone catches a cold or isn’t feeling well.
Why You’ll Adore This
- Invigorating lemony broth that makes this soup super comforting!
- Nutrient-dense, featuring vegetables, tender orzo pasta, and shredded chicken.
- Quick and easy to prepare in just 30 minutes.
- Requires only one pot, simplifying cleanup.
- Perfect for meal prepping as the leftover soup tastes even better the following day!
Ingredients You Will Require
- onion, carrots, and celery – creates the perfect savory foundation for soups.
- olive oil – I prefer a decent extra virgin olive oil that isn’t too pricey; just ensure it’s cold-pressed and organic for maximum flavor (in my view). Alternatively, melted butter can be used instead of oil if desired.
- garlic – fresh minced garlic really elevates the flavor and is a must in this soup!
- chicken broth – I opted for low-sodium chicken broth, but vegetable broth or any stocks you have on hand will work too.
- chicken – I used boneless, skinless chicken breasts that cook directly in the soup, but skinless chicken thighs can also suffice. You may use shredded rotisserie chicken or any leftover chicken or turkey to save time.
- orzo – orzo pasta, which is small and rice-shaped, cooks quickly and has the fantastic ability to absorb all these wonderful flavors! If you lack orzo, any small pasta or even rice will work beautifully in this dish.
- leafy greens – I opted for kale, which is rich in antioxidants, vitamin C, and other nutrients beneficial for your health, alongside some fresh parsley. Fresh spinach makes a splendid addition too.
- fresh lemon juice + zest – this brightens the soup and imparts immense fresh flavor.
- seasonings – a mix of dried oregano, dried thyme, bay leaves, salt, and black pepper. Italian seasoning also works brilliantly.
How to Prepare Lemon Chicken Orzo Soup
The best part about this lemon chicken soup is that everything comes together in just 30 minutes with a few easy steps! Here’s how I do it:
- Sauté the veggies. In a large dutch oven or a sizable pot, heat olive oil over medium-high heat and sauté yellow onion, celery, and carrots until they soften, around 5 minutes. Then add the garlic and sauté for an extra 30 seconds.
- Let the soup simmer. Combine the chicken broth, chicken, and seasonings and bring to a boil. Reduce the heat, cover, and let the soup simmer for approximately 15-20 minutes.
- Add in the orzo. Introduce the orzo and cook for another 10 minutes on medium heat, until the orzo reaches al dente and the chicken is tender enough to shred.
- Incorporate kale and lemon. Afterward, remove the chicken, chop or shred it, and return it to the pot along with the lemon juice, lemon zest, and kale leaves (or baby spinach leaves). Stir everything thoroughly.
- Serve and enjoy! Ladle the soup into bowls, garnish with fresh parsley, sprinkle a little parmesan cheese, and season with extra salt and pepper, if needed. Pair with crusty bread and savor the moment!
Preparing and Storing
To Store: Your leftover lemon chicken orzo soup will remain in your fridge in a sealed, airtight container for up to 5 days. You might notice the orzo absorbs most of the broth as the soup sits, but it’s easy to add more broth as needed when reheating.
To Freeze: If you plan to freeze, let the soup cool completely first, then store it in a sealed container in the freezer for up to 3 months. When you’re ready to enjoy, allow the soup to thaw completely in the fridge. Warm it up in a pot on the stove or reheat individual servings in the microwave.
More Tasty Soup Recipes
I hope you all love this Lemon Chicken Orzo Soup and if you enjoy it as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Warm olive oil in a large saucepan or soup pot over medium-high heat and sauté onion, celery, and carrots until softened, around 5 minutes. Then add the garlic and sauté for an added 30 seconds.
Incorporate the chicken broth, chicken, and seasonings, and bring to a gentle boil. Reduce heat, cover, and let the soup simmer for about 15 minutes.
Add the orzo and cook for another 10 minutes, until the orzo is al dente and the chicken is tender enough to shred.
Take out the chicken and chop or shred it, then return it to the soup along with the lemon juice, lemon zest, and kale leaves. Stir the soup well, adjusting seasoning with additional salt and pepper as needed, and enjoy!
Serving: 16th of recipe | Calories: 232kcal | Carbohydrates: 13.5g | Protein: 28.2g | Fat: 6g | Saturated Fat: 1.1g | Cholesterol: 64mg | Sodium: 466.4mg | Fiber: 1.8g | Sugar: 2.9g
Nutritional information is automatically computed and should be taken as an approximation.