Name: Lemon Chicken Orzo Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: Celery (2 sticks, chopped finely): Adds a subtle crunch and earthy flavor that forms the base of the soup.; Carrots (2 medium, peeled and chopped finely): Provide a natural sweetness and vibrant color to the soup.; Onion (½ medium, chopped): Adds depth and a slight sweetness as it cooks, balancing the other flavors.; Butter (1 tablespoon) and Olive Oil (1 tablespoon): The combination of butter and olive oil gives the soup a rich, savory base.; Garlic (3 cloves, minced): Infuses the soup with aromatic flavor, enhancing the overall taste.; Flour (2 tablespoons): Helps to thicken the soup slightly, giving it a more satisfying texture.; Chicken Broth (6 cups): Forms the savory liquid base of the soup. Using a low-sodium broth allows you to control the saltiness.; Italian Seasoning (¼ teaspoon): A blend of herbs that adds a subtle, aromatic flavor to the soup.; Chicken Breasts (1.5 pounds, uncooked): Cooked directly in the soup, the chicken breasts stay tender and absorb the flavors of the broth.; Orzo (1 cup, uncooked): A small, rice-shaped pasta that adds heartiness to the soup without overwhelming the delicate flavors.; Lemon Juice (1 tablespoon or to taste): The star ingredient that brightens up the entire dish with its zesty flavor.; Fresh Parsley (1 tablespoon, chopped): Adds a fresh, herbaceous note to the finished soup.; Salt & Pepper: To taste, for seasoning the soup and enhancing the flavors of the other ingredients.

Looking for a soup that’s light, refreshing, yet incredibly comforting? This Lemon Chicken Orzo Soup Recipe is exactly what you need. With its bright lemon flavor, tender chicken, and delicate orzo pasta, this soup is perfect for any season. Whether you’re seeking something to brighten up a chilly day or a dish that pairs beautifully with warm weather, this soup delivers on all fronts.

Why You’ll Love This Recipe

This Lemon Chicken Orzo Soup is a delightful twist on the classic chicken soup. The fresh lemon juice adds a zesty, invigorating flavor that pairs wonderfully with the savory chicken and tender orzo. It’s easy to make and comes together in just over half an hour, making it ideal for weeknight dinners. Plus, it’s versatile enough to be served as a light starter or a satisfying main course. The addition of fresh herbs like parsley elevates the dish, giving it a burst of freshness that’s hard to resist.

Ingredients Breakdown

Let’s dive into the ingredients that make this Lemon Chicken Orzo Soup so flavorful and nourishing:

Celery (2 sticks, chopped finely): Adds a subtle crunch and earthy flavor that forms the base of the soup.
Carrots (2 medium, peeled and chopped finely): Provide a natural sweetness and vibrant color to the soup.
Onion (½ medium, chopped): Adds depth and a slight sweetness as it cooks, balancing the other flavors.
Butter (1 tablespoon) and Olive Oil (1 tablespoon): The combination of butter and olive oil gives the soup a rich, savory base.
Garlic (3 cloves, minced): Infuses the soup with aromatic flavor, enhancing the overall taste.
Flour (2 tablespoons): Helps to thicken the soup slightly, giving it a more satisfying texture.
Chicken Broth (6 cups): Forms the savory liquid base of the soup. Using a low-sodium broth allows you to control the saltiness.
Italian Seasoning (¼ teaspoon): A blend of herbs that adds a subtle, aromatic flavor to the soup.
Chicken Breasts (1.5 pounds, uncooked): Cooked directly in the soup, the chicken breasts stay tender and absorb the flavors of the broth.
Orzo (1 cup, uncooked): A small, rice-shaped pasta that adds heartiness to the soup without overwhelming the delicate flavors.
Lemon Juice (1 tablespoon or to taste): The star ingredient that brightens up the entire dish with its zesty flavor.
Fresh Parsley (1 tablespoon, chopped): Adds a fresh, herbaceous note to the finished soup.
Salt & Pepper: To taste, for seasoning the soup and enhancing the flavors of the other ingredients.

Step-by-Step Cooking Instructions

1. Sauté the Vegetables:
Start by heating the butter and olive oil in a large soup pot over medium-high heat. Once the butter has melted, add the chopped celery, carrots, and onion. Sauté the vegetables for 5-7 minutes until they start to soften, stirring occasionally. This step helps build a flavorful base for the soup.

2. Add Garlic and Flour:
Stir in the minced garlic and cook for about 30 seconds, just until it becomes fragrant. Then, sprinkle the flour over the vegetables and stir well to combine. Cook for another minute to eliminate the raw flour taste and allow it to blend with the butter and oil, which will help thicken the soup slightly.

3. Pour in the Chicken Broth:
Gradually pour in the chicken broth while stirring to dissolve the flour completely. This ensures a smooth consistency without any lumps. Add the Italian seasoning to the broth, then place the uncooked chicken breasts into the pot.

4. Simmer the Soup:
Bring the soup to a boil, then reduce the heat to low. Cover the pot, leaving the lid slightly open, and let the soup simmer for about 15 minutes. This allows the chicken to cook through and the flavors to meld together.

5. Cook the Orzo:
Stir in the uncooked orzo pasta, making sure it is fully submerged in the broth. Continue to simmer the soup uncovered for another 10 minutes, or until the orzo is tender. Be sure to stir the soup occasionally to prevent the orzo from sticking to the bottom of the pot.

6. Shred the Chicken:
Once the chicken is cooked, remove the breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the pot.

7. Add Lemon Juice and Parsley:
Stir in the fresh lemon juice and chopped parsley. The lemon juice adds a bright, tangy flavor that lifts the soup, while the parsley adds a fresh, herbaceous note. Taste the soup and season with salt and pepper as needed.

8. Serve:
Ladle the soup into bowls and serve immediately. The soup is best enjoyed while it’s hot, with a slice of crusty bread on the side to soak up the delicious broth.

Tips for Perfect Lemon Chicken Orzo Soup

Adjusting the Lemon Flavor: Start with the recommended amount of lemon juice, then taste and add more if desired. The lemon should enhance the soup without overpowering the other flavors.
Keeping the Orzo from Sticking: Orzo tends to stick to the bottom of the pot, so be sure to stir the soup frequently while it cooks. Adding the orzo during the last 10 minutes of cooking helps prevent it from becoming mushy.
Chicken Variations: You can use boneless, skinless chicken thighs instead of breasts for a richer flavor. If you’re short on time, rotisserie chicken can be shredded and added at the end, just before the lemon juice and parsley.

Serving Suggestions

This Lemon Chicken Orzo Soup is a versatile dish that can be served in a variety of ways:

Garnishes: Top each bowl with extra fresh parsley, a sprinkle of grated Parmesan cheese, or a dash of cracked black pepper for added flavor and visual appeal.
Side Dishes: Pair the soup with crusty bread, garlic bread, or a fresh green salad for a complete meal.
Presentation Tips: Serve the soup in bright, white bowls to highlight the vibrant colors of the ingredients. Garnish with a slice of lemon on the side for an extra pop of color.

Kitchen Equipment Needed

To prepare this recipe, you’ll need the following kitchen tools:

Large Soup Pot: A heavy-bottomed pot is ideal for evenly cooking the soup and preventing the orzo from sticking.
Wooden Spoon: For stirring the vegetables and soup as it cooks.
Ladle: To serve the soup into bowls.
Cutting Board and Knife: Essential for chopping the vegetables and shredding the cooked chicken.

Storage and Reheating Tips

This Lemon Chicken Orzo Soup is perfect for meal prep and stores well:

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making the soup even more delicious the next day.
Freezing: This soup can be frozen, but keep in mind that the orzo may absorb more liquid and become softer upon reheating. Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months.
Reheating: Reheat the soup gently on the stovetop over medium heat until warmed through. If the soup has thickened too much, add a splash of chicken broth or water to reach the desired consistency.

Recipe Variations

This recipe can be easily adapted to suit different tastes and dietary needs:

Gluten-Free: Substitute the orzo with a gluten-free pasta or even rice for a gluten-free version of the soup.
Low-Carb: Replace the orzo with cauliflower rice or omit the pasta altogether for a low-carb option.
Extra Vegetables: Add more vegetables like spinach, zucchini, or bell peppers to increase the nutritional content and add more texture.

FAQ

Can I use rotisserie chicken instead of cooking the chicken breasts?
Yes, you can use rotisserie chicken to save time. Simply shred the cooked chicken and add it to the soup during the last few minutes of cooking, just before adding the lemon juice and parsley.

Can I substitute rice for orzo?
Yes, rice can be used instead of orzo. Adjust the cooking time accordingly, as rice may take longer to cook.

How long will the soup last in the fridge?
The soup will last up to 3 days in the refrigerator when stored in an airtight container.

Conclusion

This Lemon Chicken Orzo Soup Recipe is a refreshing, comforting dish that’s perfect for any occasion. Whether you’re making it as a light dinner or a satisfying lunch, the bright lemon flavor and tender chicken make it a standout meal. Give this recipe a try, and don’t forget to share it with your friends and family. If you enjoyed this recipe, subscribe to our blog for more fresh and flavorful dishes!