Lemon Chicken with Orzo Soup
This Lemon Chicken with Orzo Soup is a comforting, flavorful dish that’s perfect for any season. It combines tender chicken, delicate orzo pasta, and a bright lemony broth with fresh herbs for a light yet satisfying meal. This soup is rich in protein, vitamins, and healthy carbs, making it a nourishing option for lunch or dinner.
Ingredients
(Serves 4-6)
For the Soup:
2 tablespoons olive oil
1 small onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon dried oregano (or Italian seasoning)
½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
6 cups chicken broth (low sodium)
1 cup orzo pasta (or whole wheat orzo for more fiber)
2 cups cooked shredded chicken (rotisserie or poached)
2 tablespoons fresh lemon juice (or more to taste)
1 teaspoon lemon zest
¼ cup fresh parsley, chopped
For the Egg-Lemon Thickened
(Optional for Creamier Soup – Avgolemono Style):
2 eggs
½ cup warm broth from the soup
2 tablespoons lemon juice
For Serving:
Extra parsley for garnish
Lemon wedges
Freshly grated Parmesan (optional)
Instructions
Step 1: Saute the Vegetables
1. Heat 2 tablespoons olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery, and saute for 5 minutes until softened.
3. Stir in garlic, salt, pepper, oregano, and thyme, and cook for 30 seconds until fragrant.
Step 2: Add Broth and Orzo
1. Pour in chicken broth and bring to a gentle boil.
2. Stir in the orzo pasta and let it cook for 8-10 minutes, stirring occasionally to prevent sticking.
Step 3: Add Chicken and Lemon
1. Stir in the shredded cooked chicken and reduce heat to a simmer.
2. Add lemon juice and lemon zest, and let the flavors meld for 2 minutes.
Step 4: (Optional) Make the Egg-Lemon Thickener
1. In a small bowl, whisk 2 eggs with ½ cup warm soup broth to temper them.
2. Stir in 2 tablespoons lemon juice, then slowly pour the mixture into the soup, stirring continuously for a creamy texture.
Step 5: Finish and Serve
1. Remove from heat and stir in fresh parsley.
2. Taste and adjust seasoning as needed.
3. Serve hot, garnished with extra parsley, lemon wedges, and Parmesan (if using).
Nutritional Information
(Per Serving, Approximate)
Calories: 320
Protein: 28g
Carbohydrates: 35g
Fiber: 3g
Sugar: 4g
Fat: 8g
Saturated Fat: 2g
Sodium: 600mg
Vitamin A: 60% DV
Vitamin C: 25% DV
Calcium: 10% DV
Iron: 15% DV
Notes & Tips
Make It Gluten-Free: Substitute orzo with gluten-free pasta or rice.
Make It Dairy-Free: This soup is naturally dairy-free unless you add Parmesan.
For a Creamier Soup: Use the egg-lemon thickener for an Avgolemono-style soup.
For More Protein: Use bone broth instead of regular broth or add chickpeas.
Storage & Reheating:
1.Store in the fridge for up to 3 days.
2.Reheat gently on the stove, adding a splash of broth if needed.
3 .If using the egg-lemon thickener, don’t boil when reheating.
Make It in a Slow Cooker:
Add all ingredients except orzo, lemon, and parsley, and cook on low for 6 hours. Add orzo 30 minutes before serving.
Time Breakdown
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Question Answer
Q: Can I use raw chicken instead of pre-cooked?
A: Yes! Add raw chicken breasts or thighs when adding broth, simmer until fully cooked (about 20 minutes), then shred and return to the pot.
Q: How do I prevent the orzo from getting mushy?
A: Cook the orzo separately and add it to individual bowls before serving.
Q: Can I freeze this soup?
A: Yes, but without the orzo (it gets mushy). Freeze for up to 3 months and add freshly cooked orzo when reheating.
Q: What can I serve with this soup?
A: It pairs well with crusty bread, Greek salad, or roasted vegetables.
Q: How can I add more greens?
A: Stir in baby spinach or kale at the end for extra nutrients.
This Lemon Chicken with Orzo Soup is bright, hearty, and packed with flavor. It’s perfect for a cozy dinner or a light, refreshing meal. Enjoy!