Description
Lemon Chicken Orzo Soup with a bright, lemony broth, tender chicken, and cozy orzo. A quick 30-minute one-pot meal that feels light yet comforting for busy weeknights.
Ingredients
1 lb boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 tbsp olive oil, divided
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 celery ribs, diced
1/2 tsp dried thyme
5 cups chicken stock
2 bay leaves
3/4 cup orzo pasta
1 sprig rosemary
3 tbsp freshly squeezed lemon juice
2 tbsp chopped fresh parsley
Instructions
1. Season chicken with salt and pepper.
2. Heat 1 tbsp olive oil in a Dutch oven over medium heat; cook chicken 2–3 minutes until golden. Transfer to a plate.
3. Add remaining oil, then garlic, onion, carrots, and celery; cook 3–4 minutes until tender. Stir in thyme for 1 minute.
4. Whisk in chicken stock, bay leaves, and 1 cup water; bring to a boil.
5. Stir in orzo, rosemary, and the cooked chicken; reduce heat and simmer 10–12 minutes until orzo is tender.
6. Remove bay leaves. Stir in lemon juice and parsley; taste and season with salt and pepper. Serve immediately.
Notes
Yield: 6 servings. Prep Time: 10 minutes. Cook Time: 20 minutes. Total Time: 30 minutes.
Flavor tips: Use high-quality or homemade stock for the best base. Add lemon juice at the end to keep the broth bright.
Make-ahead: Cook orzo separately and store it apart from the broth to prevent mushiness. Add it when reheating.
Freezer-friendly: Freeze the soup without the orzo. Cook fresh orzo and stir it in after reheating.
Swaps: Use chicken breasts instead of thighs if you prefer. Use vegetable stock and add cannellini beans for a vegetarian version. Use gluten-free orzo or rice for a gluten-free option.
Serving ideas: Great with crusty bread, skillet rolls, a crisp Caesar salad, or roasted sweet potatoes.
Notes on leftovers: Refrigerate 3–4 days. Add a splash of water or stock when reheating if the soup thickens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: about 1 1/2 cups
- Calories: 300
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 19 g
- Cholesterol: 70 mg