Lemony Chicken & Orzo Soup
Lemony Chicken & Orzo Soup is a comforting and zesty twist on classic chicken soup. Tender chicken, savory herbs, and hearty orzo are simmered in a lemon-infused broth. This bright and hearty soup is the perfect balance of tangy and savory, making it a delicious choice for any season.
Servings: 6 servings
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 4 cloves garlic, finely minced
- 1 tbsp fresh thyme, can sub with 1 tsp dried
- 6 cups chicken stock
- 1 cup orzo
- 3 cups cooked chicken, shredded
- ½ cup whole milk
- 2 lemons, juiced
- chopped fresh parsley, optional – for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery and season with salt and pepper. Sautee for 5-7 minutes until the onion is translucent and the vegetables are soft.
- Stir in the garlic and thyme and cook for another minute or so until the garlic is fragrant and soft. Be careful not to brown the garlic!
- Turn the heat up to high, stir in the chicken stock, and bring to a boil. When boiling, add the orzo, turn the heat down to medium and simmer until the orzo is al dente, about 10 minutes.
- Stir in the chicken, milk, and lemon juice and simmer for a few more minutes, making sure that the chicken is heated through.
- Check for seasoning and season with salt and pepper to taste.
- To serve, ladle into bowls and top with fresh chopped parsley.
Notes
- A rotisserie chicken from the grocery store works great for this recipe!
- You can substitute another type of milk or plant-based milk for whole milk. Just be aware that the soup may not be as creamy
- If you can’t find orzo, use another small pasta. Be sure to check the cooking time so that your pasta is done but not overcooked.
- Dice the onion, carrots, and celery up to 3 days in advance and store in an airtight container in the refrigerator.
- You can make the soup entirely in advance and reheat it just before serving. If doing this, don’t cook the orzo all of the way as it will continue to absorb liquid while in the refrigerator. You will likely need to add extra chicken stock to make up for what was absorbed by the orzo.
- For the best make ahead result, prepare the soup up until the point of adding the orzo, and refrigerate until you’re ready to serve it. Reheat the stock and vegetables, and pick up the recipe starting with bringing the stock to a boil.
Nutrition
Calories: 382kcal | Carbohydrates: 36g | Protein: 29g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 62mg | Sodium: 432mg | Potassium: 690mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3589IU | Vitamin C: 25mg | Calcium: 80mg | Iron: 2mg
Tried this recipe?Share a photo and tag us @Loop_Dash or tag #loopanddash – we can’t wait to see what you’ve made!