Description
This comforting One Pot Lemon Chicken Orzo Soup combines tender chicken, fresh vegetables, and delicate orzo pasta in a zesty lemon-infused broth. Perfect for a cozy meal, this soup is easy to prepare and full of bright, fresh flavors.
Ingredients
Scale
Soup Base
- 1-2 Tablespoons olive oil
- ½ onion, diced
- 4 large carrots, peeled and sliced into thin quarters
- 3-4 celery ribs, diced
- 4-5 cloves garlic, minced
- 1 quart (4 cups) chicken stock
- 1-2 cups water (use more for extra liquid)
- ¾ teaspoon Italian seasoning
- Kosher salt, to taste
- Ground black pepper, to taste
- Bay leaf (optional)
Chicken and Pasta
- 1 pound boneless, skinless chicken breast, or 2 cups cooked chicken
- 1 cup uncooked orzo pasta
Finishing Touches
- 1-2 Tablespoons fresh lemon juice, plus more to taste
- Zest of 1 lemon (optional)
- 2-4 Tablespoons chopped parsley
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften, developing a flavorful base for the soup.
- Add Garlic: Add the minced garlic to the pot and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
- Simmer Broth: Pour in the chicken stock and water, then stir in the Italian seasoning, kosher salt, pepper, and bay leaf if using. Bring the mixture to a gentle simmer to blend the flavors.
- Cook Chicken: If using raw chicken breasts, add them to the simmering pot. Cook for 15-20 minutes until the chicken is fully cooked through. If using pre-cooked chicken, skip this step.
- Shred Chicken: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the soup, ensuring it’s well combined.
- Cook Orzo and Add Lemon: Stir in the uncooked orzo pasta and fresh lemon juice. Let the soup cook for 8-10 minutes, or until the orzo is tender and the flavors meld.
- Season and Finish: Taste the soup and adjust seasonings with additional salt, pepper, or lemon juice as desired. Stir in lemon zest if using for an extra citrusy aroma.
- Remove Bay Leaf: Discard the bay leaf to avoid any bitter taste in the final dish.
- Serve: Ladle the hot soup into bowls and garnish with chopped parsley for a fresh, vibrant finish.
Notes
- You can use leftover cooked chicken for a quicker preparation.
- Add more water or broth if you prefer a thinner soup consistency.
- Adjust lemon juice according to your taste for more or less citrus brightness.
- For a heartier soup, add vegetables like spinach or kale near the end of cooking.
- Use gluten-free orzo or rice pasta to make the recipe gluten-free.
