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Lemon Chicken Orzo Soup

Lemon chicken orzo soup in a bowl with carrots, celery, and fresh parsley.
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This Lemon Chicken Orzo Soup is a bright and cozy one-pot meal. It features tender chicken, vegetables, and orzo pasta in a flavorful broth, finished with fresh lemon juice and parsley for a vibrant lift.

Ingredients

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  • 2 tablespoons olive oil or butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 8 cups (64 oz) low-sodium chicken broth
  • 1.5 pounds boneless, skinless chicken thighs (or breasts)
  • 1 cup uncooked orzo pasta
  • 2 large lemons, juiced (about 1/3 to 1/2 cup juice)
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions

  1. Sauté the Aromatics: In a large Dutch oven or pot, heat olive oil over medium heat. Add onion, carrot, and celery. Cook for 6-8 minutes until softened.
  2. Build Flavor Base: Add garlic, thyme, oregano, and bay leaf. Stir for 1 minute until fragrant.
  3. Simmer Chicken: Pour in chicken broth and add raw chicken. Bring to a gentle boil, then reduce to a low simmer. Cover and cook for 15-20 minutes until chicken is tender.
  4. Shred Chicken: Remove chicken to a board, shred with two forks, and return to pot. Discard bay leaf.
  5. Cook Orzo: Bring soup back to a simmer. Stir in orzo and cook for 7-9 minutes, stirring occasionally, until al dente.
  6. Finish: Remove pot from heat. Stir in fresh lemon juice and chopped parsley. Season generously with salt and pepper.

Notes

For best flavor, always add the lemon juice after removing the soup from heat to prevent bitterness. The orzo will continue to absorb broth; add more when reheating if needed.

Nutrition

Find it online: https://www.stacksipsnack.com/lemon-chicken-orzo-soup/