Description
A comforting and tangy Lemon Chicken Orzo Soup featuring tender chicken, orzo pasta, and fresh vegetables simmered in a vibrant lemon-infused chicken broth. Perfect for a light yet satisfying meal any day of the week.
Ingredients
Scale
Soup Base
- 6 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Vegetables
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 2 cloves garlic, minced
Protein and Pasta
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup orzo pasta
Flavor Enhancers
- 2 lemons (juice and zest)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Cook until the vegetables are tender, about 5 minutes. Add minced garlic and cook for an additional minute to release its aroma.
- Season: Sprinkle the dried thyme, salt, and pepper over the sautéed vegetables. Stir thoroughly to combine and develop the flavors.
- Add Broth and Simmer: Pour in the chicken broth, raising the heat to bring the soup to a gentle simmer.
- Cook Chicken: Add the bite-sized pieces of chicken breasts to the simmering soup. Let it cook uncovered for 10-15 minutes or until the chicken is fully cooked and tender.
- Cook Orzo: Stir in the orzo pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente.
- Add Lemon: Remove the pot from heat. Stir in the juice and zest of the lemons to brighten the soup with fresh citrus notes.
- Final Taste and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot for a comforting meal.
Notes
- For extra flavor, consider adding fresh parsley or dill as a garnish.
- If you prefer a thicker soup, reduce the broth by simmering longer before adding lemon.
- Orzo cooks quickly; keep an eye on it to avoid overcooking and becoming mushy.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
