Lemony Chicken Orzo Soup

Bright and comforting chicken soup made with orzo, fresh lemon juice, vegetables, and herbs.

Course Soups

Servings 8 oz. servings

Calories 119kcal

Ingredients

½ cup orzo pasta
1 Tbsp vegetable oil
½ cup yellow onion diced
½ cup celery diced
½ cup carrots diced
¾ tsp garlic minced
1 qt low sodium chicken broth
¼ tsp kosher salt
1/8 tsp dried thyme
1/8 tsp ground black pepper
1 dried bay leaf
4 oz cooked chicken diced
½ cup lemon juice
1 Tbsp fresh parsley leaves minced

Instructions

In stockpot or 2 qt saucepan over high heat, bring water to boil. Add orzo pasta. Stir. Return to a boil and boil until al dente, 8 to 9 minutes. Drain. Rinse with cold water and drain again. Set aside until ready to use.
Using the same pot, heat oil on medium-high heat and add onion, celery, carrot, and garlic. Sauté until onion is translucent, 3-5 minutes.
Add broth, salt, thyme, pepper, and bay leaf. Bring to a boil. Reduce heat. Cover. Simmer 20-25 minutes.
Stir in cooked chicken and lemon juice. Bring to a boil and reduce heat. Discard bay leaf.
Stir in orzo and fresh parsley. Heat through and serve.

Notes

You can use leftover chicken or store-bought rotisserie chicken to make this soup. Use about ½ of a breast and thigh or whatever you have handy as long as you make sure to remove the skin and trim excess fat. If you’re pressed for time, you can purchase pre-cut or even frozen mirepoix to replace the onion, celery, and carrots.

Nutrition