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–+ servings
chicken orzo soup in a ladle over a large pot of soup.

Lemon Chicken Orzo Soup

Amanda
This lemon chicken orzo soup is a delicious, comforting soup all made in one pot. Made from scratch in just 45 minutes, this easy recipe is pure comfort.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Dishes, Soup
Cuisine American, Italian
Servings 6 servings
Calories 352 kcal

Ingredients
  

  • 2 Tablespoons olive oil
  • 1 cup diced onion approximately 1 medium
  • ½ cup diced carrots approximately 1 large
  • ½ cup diced celery approximately 2 stalks
  • 1 Tablespoon minced fresh garlic approximately 4 cloves
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried parsley
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 quarts chicken broth or stock
  • 1 ½ pounds chicken breast uncooked
  • 1 ½ cups orzo uncooked
  • 1 large lemon juice only
  • parmesan cheese freshly grated, for serving

Instructions
 

  • First, heat a dutch oven or large pot over medium heat on the stovetop with the olive oil.
  • When the oil starts to shimmer in the pot, add the onions, carrots and celery.
  • Season the vegetables with the salt and pepper and saute for 3-5 minutes until they start to soften, stirring occasionally to prevent burning.
  • Stir in the garlic, dried thyme and dried parsley and saute for an additional minute.
  • Add the chicken broth and chicken breasts and bring to boil. Cover and cook for 10-15 minutes until the chicken is cooked through to a minimum temperature of 165˚.
  • When the chicken is done cooking, remove it from the pot and place on a cutting board to rest.
  • Stir in the orzo and cook, uncovered, for 10-12 minutes until it is al dente.
  • While the orzo is cooking, use two forks or tongs to shred the chicken breasts into smaller pieces.
  • When the orzo is cooked to al dente, add back the shredded chicken to the pot, along with the fresh lemon juice and stir to combine.
  • Serve the soup hot with freshly grated parmesan cheese on top.

Notes

  • Always cook chicken to a minimum internal temperature of 165˚ when checked with a reliable meat thermometer.
  • Cook the orzo until just al dente so it doesn't become mushy.
 

Substitutions and Variatons

  • Chicken - Boneless or Bone in chicken breasts can be used as well as chicken thighs. Shredded rotisserie chicken can also be used and stirred in at the end instead of boiling it with the vegetables.
  • Orzo - Use ditalini, acini de pepe or small shell pasta.
  • Broth - Either homemade or store bought chicken broth or stock can be used.
  • Dairy Free - Omit the parmesan cheese or use a dairy free substitute.
  • Gluten Free - Use gluten free pasta and adjust cooking times as necessary.
  • More Veggies - Stir in a couple of handfuls of fresh spinach before serving.
  • Spice - Add a pinch or two of red pepper flakes along with the parsley and thyme.
 

Storage Instructions

Leftover soup will keep for 3-5 days in an airtight container and can be reheated over medium low heat on the stovetop or in the microwave. The orzo will continue to absorb liquid so additional broth can be added if needed.

Nutrition

Serving: 1.5cupsCalories: 352kcalCarbohydrates: 34gProtein: 32gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 79mgSodium: 1527mgPotassium: 670mgFiber: 2gSugar: 4gVitamin A: 1884IUVitamin C: 7mgCalcium: 54mgIron: 1mg
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