Description
This One Pot Lemon Chicken Orzo Soup is a comforting and flavorful dish perfect for any season. Featuring tender chicken, fresh lemon juice, and hearty orzo pasta simmered with aromatic vegetables in a savory chicken broth, it’s an easy-to-make, wholesome meal that comes together in just 40 minutes.
Ingredients
Scale
Soup Base
- 1-2 Tablespoons olive oil
- ½ onion, diced
- 4 large carrots, peeled and sliced into thin quarters
- 3-4 celery ribs, diced
- 4-5 cloves garlic, minced
Liquids & Seasoning
- 1 quart (4 cups) chicken stock
- 1-2 cups water (use more for extra liquid)
- 1-2 Tablespoons fresh lemon juice, plus more to taste
- ¾ teaspoon Italian seasoning
- Kosher salt, to taste
- Ground black pepper, to taste
- Zest of 1 lemon (optional)
- Bay leaf (optional)
Proteins & Pasta
- 1 pound boneless, skinless chicken breast, or 2 cups cooked (see notes)
- 1 cup uncooked orzo pasta
Garnish
- 2-4 Tablespoons chopped parsley
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften.
- Add Garlic: Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Liquids and Seasonings: Pour in the chicken stock and water. Stir in the Italian seasoning, kosher salt, ground black pepper, and bay leaf if using. Bring the mixture to a simmer.
- Cook Chicken: If using raw chicken breasts, add them to the pot now. Let the chicken cook in the simmering liquid for 15-20 minutes until fully cooked through. If using cooked chicken, skip this step.
- Shred Chicken: Remove the cooked chicken from the pot and shred it with two forks. Return the shredded chicken to the soup pot.
- Cook Orzo and Add Lemon Juice: Add the uncooked orzo pasta and fresh lemon juice. Stir to combine and cook for 8-10 minutes until the orzo is tender.
- Adjust Seasonings: Taste the soup and add more salt, pepper, or lemon juice as desired. Stir in lemon zest if using.
- Remove Bay Leaf: Take out the bay leaf and discard it.
- Serve: Ladle the soup into bowls and garnish with chopped parsley for freshness and flavor. Serve hot and enjoy!
Notes
- For convenience, use pre-cooked rotisserie chicken instead of raw chicken breasts to save time.
- Adjust the water quantity depending on how thick or brothy you prefer your soup.
- Lemon zest adds an extra layer of brightness but is optional.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Substitute orzo with other small pasta shapes if preferred.
