This soup tastes fresh and tangy from the lemon, warm and soothing from the chicken broth, and slightly chewy from the orzo. It’s light but filling a spoonful will make your kitchen smell like heaven on a rainy day.
Why You’ll Love This Recipe
Top reasons to make it: it’s quick to pull together, uses pantry staples you likely already have, and the whole family usually asks for seconds.
- Ready in about 30 minutes for busy weeknights
- Made with simple pantry ingredients
- Comforting and light good for sick days or meal prep
- Easy to double and freeze for later
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 cup orzo pasta
- 2 cups cooked chicken, shredded
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Step-by-Step Instructions of Lemon Chicken Soup with Orzo
- Heat the olive oil in a large pot over medium heat.
- Sauté the onion, carrots, and celery until softened, about 5 minutes.
- Add the garlic and cook 30 seconds until fragrant.
- Pour in the chicken broth and bring to a gentle boil.
- Stir in the orzo and simmer until the pasta is tender, about 8–10 minutes.
- Add the shredded chicken and warm through for 2–3 minutes.
- Remove the pot from heat and stir in the lemon juice.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley.
Tips for Success
- Use cooked rotisserie chicken to save time and add flavor.
- Don’t overcook the orzo it can go mushy quickly; check it a minute or two early.
- Taste after adding lemon before you salt; the lemon can change how salty it needs to be.
Substitutions & Variations of Lemon Chicken Soup with Orzo
To Make It Vegan/Gluten-Free: Use vegetable broth, swap orzo for gluten-free pasta or rice, and replace chicken with white beans or cubed tofu.
Variations: Stir in spinach at the end for extra greens, add a splash of cream for richness, or toss in chickpeas for extra protein. If you prefer extra-creamy chicken soups, you might also enjoy this creamy chicken bacon gnocchi soup for a different weeknight twist.
Storage Instructions of Lemon Chicken Soup with Orzo
Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove to avoid overcooking the orzo.
Freezer: Freeze without the orzo for best texture store the soup base in freezer-safe containers for up to 3 months, then add cooked orzo when reheating.
Make-Ahead: Chop veggies and shred chicken a day ahead. You can also cook the soup fully and refrigerate; add a little extra broth when reheating if it thickens.
Frequently Asked Questions (FAQ) of Lemon Chicken Soup with Orzo
Can I use raw chicken?
Yes add raw boneless chicken pieces to the broth and simmer until fully cooked (about 12–15 minutes) before adding orzo.
Will the orzo get soggy if I store leftovers?
Orzo absorbs liquid over time. For best texture, store soup and orzo separately or add fresh cooked orzo when reheating.
How can I make it more filling?
Stir in cooked white beans, extra chicken, or a handful of cooked quinoa for more protein and bulk.
Final Thoughts
Lemon Chicken Soup with Orzo is a simple, bright, and comforting meal that fits busy lives. It’s easy to make, easy to love, and easy to tweak for your family’s tastes. Try it tonight, then come back and tell me how it went leave a comment and a star rating so others can find this cozy, speedy favorite.
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Lemon Chicken Soup with Orzo
A bright, cozy soup that’s ready in about 30 minutes, perfect for busy weeknights.
- Total Time: 30
- Yield: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 cup orzo pasta
- 2 cups cooked chicken, shredded
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the onion, carrots, and celery until softened, about 5 minutes.
- Add the garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and bring to a gentle boil.
- Stir in the orzo and simmer until the pasta is tender, about 8–10 minutes.
- Add the shredded chicken and warm through for 2–3 minutes.
- Remove the pot from heat and stir in the lemon juice.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley.
Notes
Use cooked rotisserie chicken to save time and avoid mushy orzo; check it a minute or two early while cooking.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free Option