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Lemony Chicken & Orzo Soup

Lemony Chicken & Orzo Soup is a vibrant, comforting dish that combines tender chicken, hearty orzo pasta, fresh vegetables, and a bright lemony flavor. Perfect for a cozy dinner or a nourishing lunch, this soup is quick to prepare and sure to satisfy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mediterranean
Servings 4 People
Calories 340 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 ladle
  • soup bowls for serving

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 pound chicken breast, boneless and skinless
  • 6 cups chicken broth
  • 1 cup orzo pasta
  • 1 whole lemon, juice and zest
  • ¼ cup fresh parsley, chopped
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes optional

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
  • Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
  • Place the chicken breasts in the pot and pour in the chicken broth. Bring the mixture to a boil.
  • Reduce the heat to medium-low and let it simmer for about 15 minutes, or until the chicken is cooked through.
  • Remove the chicken from the pot and set it aside to cool. Add the orzo pasta to the broth and cook according to package instructions, usually about 8-10 minutes.
  • While the orzo is cooking, shred the cooled chicken into bite-sized pieces.
  • Once the orzo is tender, return the shredded chicken to the pot. Stir in the lemon juice, lemon zest, chopped parsley, salt, black pepper, and red pepper flakes (if using).
  • Cook for an additional 2-3 minutes to heat everything through and blend the flavors.
  • Serve the soup hot in bowls, garnished with additional parsley if desired.

Notes

For a heartier soup, feel free to add more vegetables such as spinach, kale, or peas.
Leftover soup can be stored in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
You can substitute cooked rotisserie chicken for quick preparation; simply add it when returning the broth to a simmer after adding the orzo.