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Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup

This bright, cozy soup has tender veggies, juicy chicken, and little orzo pasta swimming in lemony broth that you can make in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 6
Calories 285 kcal

Ingredients
  

For the Soup:

  • 1 tablespoon olive oil
  • 1½ cups diced carrots about 3-4 medium carrots
  • ½ cup diced celery about 3 ribs
  • ½ cup finely diced onion
  • 2 cloves garlic minced (or ½ teaspoon garlic powder)
  • 8 cups chicken broth low-sodium recommended
  • ¾ cup 138g orzo pasta
  • 1 bay leaf
  • ½ teaspoon salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • 2 to 3 cups cooked chopped chicken
  • ¼ to ½ cup fresh lemon juice

For the Optional Roux:

  • 3 tablespoons butter melted
  • 3 tablespoons all-purpose flour

For Garnish:

  • Shredded Parmesan cheese
  • Chopped fresh parsley

Instructions
 

  • Sauté the vegetables: Heat 1 tablespoon olive oil in a large pot over medium heat, add 1½ cups carrots, ½ cup celery, ½ cup onion, and 2 cloves minced garlic, cooking for 5-6 minutes until softened.
  • Add broth and seasonings: Pour in 8 cups chicken broth, then stir in ¾ cup orzo pasta, 1 bay leaf, ½ teaspoon salt, ¼ teaspoon oregano, ¼ teaspoon basil, and ¼ teaspoon thyme.
  • Simmer until tender: Let your soup bubble gently for 10-12 minutes, stirring once in a while, until the orzo gets tender but still has a little bite.
  • Optional thickening step: Want it thicker? Whisk together 3 tablespoons melted butter and 3 tablespoons flour, stir into soup, and bubble for 1-2 minutes till it gets creamy.
  • Add chicken and lemon: Stir in 2-3 cups cooked chicken and ¼-½ cup fresh lemon juice, cook for 2-3 minutes till chicken gets hot and flavors blend together nicely.
  • Final seasoning and serve: Pull out that bay leaf, taste your soup and add more salt and pepper if needed, then ladle into bowls and top with shredded Parmesan and chopped fresh parsley.

Notes

  • Start with ¼ cup lemon juice and taste as you go – lemons vary in sourness, so you might want more or less.
  • Your orzo keeps soaking up liquid after you turn off the heat, so add extra broth when reheating leftovers to get it soupy again.
  • Rotisserie chicken is my secret weapon for quick dinners – you can also use leftover turkey after Thanksgiving for a tasty twist.
  • Want it creamy? Stir in ½ cup heavy cream or Greek yogurt after you take it off the heat for rich texture.
  • Throw in 2-3 cups fresh spinach during the last 2 minutes of cooking for extra green goodness without changing the flavor.