Lemon Chicken Orzo Soup
A bright, comforting, Mediterranean-inspired soup featuring shredded chicken, tender orzo, and a lemon-infused broth. Light, quick, and perfect for winter dinners.
Equipment
- large pot or Dutch oven
- wooden spoon
- ladle
Ingredients
- 1 tbsp butter or olive oil
- onion, diced
- carrots, diced
- celery, diced
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 6 cups chicken broth
- salt, pepper, dried thyme
- 1/2 cup orzo pasta
- shredded cooked chicken
- 1/4 cup fresh lemon juice
Instructions
- Melt butter or heat oil in a pot. Add onion, carrots, and celery. Sauté 5–7 minutes until softened.
- Stir in garlic and lemon zest. Cook 1 minute. Pour in chicken broth and season lightly with salt, pepper, and thyme.
- Bring to a boil. Add orzo and simmer 8–10 minutes until al dente.
- Reduce heat. Add shredded chicken and lemon juice. Warm 2–3 minutes.
- Taste and adjust seasoning. Add broth or water if soup becomes too thick. Serve immediately.
Notes
Use fresh lemon juice for the best flavor. Serve immediately to prevent over-softened orzo. Add extra broth when reheating as the pasta absorbs liquid.