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–+ servings
lemon chicken orzo soup, spoon scooping up a bite

Lemon Chicken Orzo Soup

This lemon chicken orzo soup is light, comforting, and balanced with bright citrus flavor. It’s simple, steady, and designed for real-life cooking without extra fuss.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 8 cups chicken broth
  • 1 pound boneless skinless chicken breasts
  • 1 cup dry orzo pasta
  • Zest of 1 lemon
  • Juice of 1 to 2 lemons to taste
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes optional
  • ¼ cup fresh parsley chopped

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion, carrots, and celery to the pot.
  3. Cook, stirring occasionally, until the vegetables soften.
  4. Add the minced garlic and cook briefly until fragrant.
  5. Pour in the chicken broth and bring the soup to a gentle boil.
  6. Add the chicken breasts whole to the pot.
  7. Reduce the heat and simmer until the chicken is fully cooked, about 12 minutes.
  8. Remove the chicken from the pot and shred it by hand.
  9. Add the dry orzo pasta to the simmering broth.
  10. Cook the orzo until just tender, stirring occasionally.
  11. Return the shredded chicken to the pot.
  12. Add the lemon zest, lemon juice, salt, black pepper, oregano, and red pepper flakes if using.
  13. Stir well and taste, adjusting seasoning as needed.
  14. Remove the pot from the heat and stir in the chopped parsley just before serving.

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