Here’s a classic, comforting Lemon Chicken Orzo Soup recipe that’s bright, hearty, and easy to make:
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 2 cups cooked or shredded chicken (rotisserie chicken works great)
- 1 cup orzo pasta
- 2 tablespoons fresh lemon juice (more to taste)
- Zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté vegetables:
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, carrots, and celery. Cook until softened, about 5–6 minutes.
- Add broth and chicken:
- Pour in the chicken broth and bring to a simmer.
- Add shredded chicken and continue simmering for 5 minutes.
- Cook the orzo:
- Stir in the orzo and cook until tender, about 8–10 minutes.
- Add lemon:
- Stir in lemon juice and lemon zest.
- Season with salt and pepper to taste.
- Serve:
- Ladle into bowls and garnish with chopped fresh parsley.
- Optional: drizzle a little extra olive oil or sprinkle grated Parmesan on top.
Tips:
- For a creamier version, whisk 1–2 eggs with a bit of chicken broth and temper into the soup at the end (like classic avgolemono).
- Orzo cooks quickly; if using leftover or cooked chicken, add it near the end to avoid overcooking.
- You can also add spinach or kale for extra greens.
If you want, I can create a slow-cooker version of this soup that’s completely hands-off but still bright with lemon flavor. Do you want me to do that?
