Lemon Chicken Orzo Soup
There’s something magical about a steaming bowl of Lemon Chicken Orzo Soup on a chilly evening—it’s comfort food and a winter warmer rolled into one bright, zesty one-pot meal.
Ingredients
- 2 tablespoons olive oil use extra-virgin for deeper flavor
- 1 medium yellow onion diced
- 2 medium carrots peeled and sliced
- 3 cloves garlic minced
- 8 cups low-sodium chicken broth I love Swanson or Kitchen Basics
- 2 cups cooked chicken shredded or diced (rotisserie chicken works beautifully)
- 1 cup orzo pasta De Cecco or Barilla recommended
- 1/4 cup fresh lemon juice about 2 lemons
- 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley plus extra for garnish
- 1/2 cup plain Greek yogurt or crème fraîche for creaminess
Instructions
- Warm olive oil over medium heat in a large Dutch oven or heavy pot. When it shimmers, add diced onion, carrots, and celery. Sauté until veggies soften and onion is translucent—about 5–6 minutes.
- Stir in minced garlic, dried oregano, thyme, and the bay leaf. Cook for 30 seconds until fragrant—watch out, garlic burns fast!
- Pour in chicken broth, then bring to a gentle boil. Lower heat to maintain a simmer. Let it bubble for 10 minutes so flavors meld.
- Stir in orzo pasta and cook uncovered for 8–10 minutes, or until al dente. Give it an occasional stir to prevent sticking.
- Toss in the shredded chicken, then remove the pot from heat. Stir in fresh lemon juice and chopped parsley. Season with salt and pepper—taste as you go!
- If using Greek yogurt or crème fraîche, spoon it into bowls and swirl through. This step balances acidity and creates a luxuriously silky broth.
- Ladle soup into warmed bowls, top with extra parsley, lemon zest, or a crack of black pepper. Don’t forget a wedge of lemon on the side for those who love extra zing.
Notes
• I learned that adding lemon juice off the heat keeps its bright flavor intact—if you boil it, you lose some zing.
• Leftover soup sometimes tastes even better the next day as the orzo soaks up broth—just add a little extra liquid when reheating.
• Stir gently after adding yogurt to avoid curdling; warm bowls help too.
• For a richer texture, finish with a pat of cold butter stirred in at the end.
• Leftover soup sometimes tastes even better the next day as the orzo soaks up broth—just add a little extra liquid when reheating.
• Stir gently after adding yogurt to avoid curdling; warm bowls help too.
• For a richer texture, finish with a pat of cold butter stirred in at the end.
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