Description
This One Pot Lemon Chicken Orzo Soup is a comforting and flavorful meal perfect for any day. Combining tender chicken, vibrant lemon, and delicate orzo pasta, this soup offers a delightful balance of tartness and heartiness. Easy to prepare with minimal cleanup, it’s an ideal weeknight dinner that’s both healthy and satisfying.
Ingredients
Scale
Vegetables and Herbs
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
Proteins and Broth
- 1 tablespoon olive oil
- 8 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts or thighs
Pasta and Seasoning
- ¾ cup orzo pasta
- Zest of 1 lemon
- Juice of 1–2 lemons (to taste)
- Salt and pepper to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery stalks. Sauté for 5–6 minutes until the vegetables start to soften, creating a flavorful base.
- Add Aromatics and Herbs: Stir in the minced garlic, dried oregano, and dried thyme. Cook for an additional minute until fragrant, ensuring the herbs release their flavors.
- Add Broth and Chicken: Pour in the low-sodium chicken broth, then add the raw chicken breasts or thighs. Bring the mixture to a boil, then reduce heat to a simmer.
- Cook Chicken: Cover the pot and simmer for 15–20 minutes until the chicken is fully cooked and tender, absorbing the flavors of the broth.
- Shred Chicken: Remove the chicken from the pot and shred it finely using two forks. Return the shredded chicken back to the soup.
- Cook Orzo: Stir in the orzo pasta and cook uncovered for 8–10 minutes, or until the pasta is tender yet firm, absorbing the broth’s flavors.
- Add Lemon and Seasoning: Mix in the lemon zest and lemon juice, adjusting the quantity to your preferred level of tartness. Season the soup with salt and pepper to taste.
- Finish and Serve: Stir in chopped fresh parsley just before serving for a burst of color and freshness. Serve the soup hot for a comforting meal.
Notes
- To prevent the orzo from becoming mushy during storage, cook the orzo separately and add it to the soup just before serving.
- This soup stores well in the refrigerator for up to 4 days. Reheat with additional broth or water to adjust the consistency as the orzo tends to absorb liquid over time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 280
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 55mg
