Description

This Lemon Chicken Orzo Soup is a comforting and zesty take on the classic chicken soup. Loaded with tender shredded chicken, bright lemon juice, wholesome vegetables, and delicate orzo pasta, this soup is both hearty and refreshing—a perfect meal for cozy evenings or a fresh pick-me-up during the colder months.

Ingredients

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For the Soup Base

2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
8 cups low-sodium chicken broth

For the Chicken and Orzo

2 cups cooked shredded chicken (rotisserie works well)
3/4 cup dry orzo pasta

For Flavor and Finish

1 lemon, zested and juiced (about 3 tablespoons juice)
1 teaspoon dried oregano
1/4 teaspoon dried thyme
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, stirring frequently, until the vegetables begin to soften. Add minced garlic and cook for another minute until fragrant.
Add Broth and Simmer: Pour in the chicken broth, then stir in the dried oregano and thyme. Bring to a gentle boil, then reduce the heat and let the soup simmer for 10 minutes to allow the vegetables to become tender and flavors to meld.
Cook the Orzo: Add the dry orzo pasta to the simmering soup. Let cook, uncovered, for about 8-10 minutes, stirring occasionally, until the orzo is tender.
Add Chicken and Lemon: Stir in the cooked shredded chicken, lemon zest, and lemon juice. Let the soup heat through for about 2-3 minutes. Taste and season generously with salt and black pepper as needed.
Garnish and Serve: Remove soup from heat. Ladle into bowls and garnish with freshly chopped parsley. Serve warm, ideally with crusty bread or a simple green salad.

Notes

If you prefer a creamier texture, stir in 1/3 cup of heavy cream or half-and-half just before serving.
Swap orzo with another small pasta shape if needed, such as ditalini or small shells.
For a lighter soup, use boneless, skinless chicken breasts cooked directly in the broth; shred and return to pot.
This soup freezes well but may require extra broth when reheating as the orzo absorbs liquid.

Nutrition

Serving Size: 1 1/2 cups
Calories: 260
Sugar: 4g
Sodium: 540mg
Fat: 7g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 21g
Cholesterol: 50mg