Lemon Orzo Chicken Soup
A comforting and nourishing soup featuring tender chicken, zesty lemon, and orzo pasta, perfect for cozy evenings or busy weeknights.
Ingredients
Main Ingredients
- 1 pound Chicken Breast, skinless and boneless Can substitute with rotisserie chicken for a quicker option.
- 1 cup Orzo Pasta Can swap with quinoa or rice for a gluten-free alternative.
- 2 medium Carrots, diced Adds sweetness and color.
- 2 stalks Celery, chopped Provides classic soup flavor.
- 1 medium Onion, finely chopped Adds depth to the soup.
- 2 cloves Garlic, minced For aromatic flavor.
- 6 cups Chicken Broth Homemade is best, but store-bought works as well.
- 1 large Lemon, juiced and zested The star ingredient for flavor.
- 1 tablespoon Fresh Herbs (parsley or thyme), chopped Adds comforting, earthy note.
- 2 tablespoons Olive Oil For sautéing.
Instructions
Preparation
- In a large pot, heat a splash of olive oil over medium heat.
- Add the chopped onions, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in the minced garlic and sauté for an additional minute until fragrant.
- Add the diced chicken breast to the pot. Season with a generous pinch of salt and pepper and cook for about 5 minutes, stirring occasionally.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Once boiling, add the orzo pasta and simmer for 8-10 minutes, or until the orzo is al dente.
- Stir in the lemon juice and zest, followed by the fresh herbs.
- Taste and adjust seasoning with more salt, pepper, or lemon if desired.
Notes
Feel free to add vegetables like spinach, kale, or peas for extra nutrition. Cook the orzo separately if planning for leftovers to avoid mushiness. Add a touch of honey if the soup is too tangy for your taste.