Description
This Lemon Chicken Orzo Soup is a comforting and flavorful dish combining tender shredded chicken, delicate orzo pasta, fresh vegetables, and a bright splash of lemon juice. Perfect for a hearty lunch or dinner, this easy-to-make soup simmers on the stovetop and delivers a warm, zesty twist on traditional chicken soup.
Ingredients
Scale
Soup Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 cup diced carrots
- 1/2 cup diced celery
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 large boneless, skinless chicken breasts (about 1 pound)
- 4 sprigs fresh thyme
- 1 dried bay leaf
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup orzo pasta
- 1 lemon, juiced
Instructions
- Sauté Vegetables: In a large soup pot or Dutch oven over medium heat, heat the olive oil. Add the finely diced onion, diced carrots, diced celery, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
- Add Chicken and Broth: Increase the heat to high and add the chicken broth, raw chicken breasts, fresh thyme sprigs, dried bay leaf, kosher salt, and ground black pepper to the pot. Bring the mixture to a rolling boil.
- Simmer: Once boiling, cover the pot with a lid and reduce the heat to medium-low. Let the soup simmer gently for 15-20 minutes, or until the chicken is fully cooked to an internal temperature of 165°F (74°C).
- Shred Chicken and Add Orzo: Remove the cooked chicken breasts from the pot and place on a plate. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot along with the dry orzo pasta.
- Cook Orzo: Continue to cook the soup until the orzo is tender, about 10 minutes. Stir occasionally during this time to prevent the pasta from sticking to the bottom of the pot and ensure even cooking.
- Add Lemon Juice: Stir in the fresh lemon juice to brighten the flavors. Remove and discard the thyme sprigs and bay leaf from the soup before serving.
Notes
- For a thicker soup, cook the orzo a bit longer or add more orzo according to preference.
- Use fresh lemon juice for the best flavor rather than bottled lemon juice.
- Feel free to substitute the chicken breasts with thighs for a richer flavor.
- If desired, garnish with freshly chopped parsley or grated Parmesan cheese for extra color and taste.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
