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Lemon Chicken Orzo Soup Recipe

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4.2 from 10 reviews

This Lemon Chicken Orzo Soup is a comforting and easy one-pot meal featuring tender shredded chicken, fresh vegetables, orzo pasta, and a bright lemon-infused chicken broth. Made in a Dutch oven, the soup combines simple ingredients for a nutritious and flavorful dish that the whole family can enjoy. Perfect for a cozy dinner or when you want a wholesome, homemade soup.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 3 cloves garlic, minced

Broth and Chicken

  • 8 cups chicken broth
  • 2 large boneless, skinless chicken breasts (about 1 pound)
  • 4 sprigs fresh thyme
  • 1 dried bay leaf
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Pasta and Flavoring

  • 1 cup orzo pasta
  • 1 lemon, juiced

Instructions

  1. Sauté Vegetables: In a large soup pot or Dutch oven over medium heat, add olive oil, diced onion, carrots, celery, and minced garlic. Cook and stir until the vegetables are softened, about 5 minutes.
  2. Add Broth and Chicken: Increase the heat to high and pour in the chicken broth. Add the raw chicken breasts, fresh thyme sprigs, bay leaf, kosher salt, and ground black pepper. Bring the mixture to a boil.
  3. Simmer Soup: Once boiling, cover the pot with a lid and reduce heat to medium-low. Let the soup simmer for 15 to 20 minutes, until the chicken reaches an internal temperature of 165℉ (74℃).
  4. Shred Chicken: Remove the chicken breasts from the pot and place on a plate. Use two forks to shred the chicken into bite-sized pieces.
  5. Add Orzo and Chicken: Return the shredded chicken to the pot and stir in the dry orzo pasta.
  6. Cook Orzo: Simmer the soup uncovered for about 10 minutes, or until the orzo is cooked to your preferred texture, stirring occasionally to prevent sticking.
  7. Finish with Lemon: Stir in the fresh lemon juice. Remove and discard the thyme sprigs and bay leaf before serving. Ladle soup into bowls and enjoy hot.

Notes

  • Make sure the chicken breast is fully cooked to an internal temperature of 165℉ for food safety.
  • Stir occasionally when cooking orzo to prevent it from sticking to the bottom of the pot.
  • Adjust lemon juice amount to taste if you prefer a more or less tangy soup.
  • This soup can be refrigerated for up to 3 days or frozen for longer storage.
  • For a richer flavor, you can use homemade chicken broth instead of store-bought.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/lemon-chicken-orzo-soup-recipe/