Lemon Chicken Orzo Soup

Fresh, delicious, and filled with veggies, this Lemon Chicken Orzo Soup is an easy weeknight soup that is comforting and will quickly become a family favorite.

Course Soup

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 259kcal

Author Deborah Harroun

Ingredients

1 tablespoon extra virgin olive oil
3-4 medium carrots peeled and chopped
3 ribs celery chopped
1 medium onion chopped
2 cloves garlic minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons all-purpose flour
6 cups low sodium chicken broth*
8 oz dry orzo pasta
8 oz cooked, shredded or cubed chicken
1/3 - 1/2 cup freshly squeezed lemon juice
Chopped parsley and grated parmesan optional

Instructions

Heat the olive oil in a large soup pot or Dutch oven over medium heat. Once hot, add the carrots, celery, and onion. Cook, stirring often, until the vegetables are soft. Add the garlic, thyme, oregano, salt and pepper. Cook another 30 seconds, until fragrant.
1 tablespoon extra virgin olive oil, 3-4 medium carrots, 3 ribs celery, 1 medium onion, 2 cloves garlic, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, Salt and pepper
Sprinkle in the flour. Stir and cook for another minute or two. Pour in the chicken broth.
2 tablespoons all-purpose flour, 6 cups low sodium chicken broth*
Bring the soup to a gentle boil and stir in the orzo. Add the chicken and stir to combine.
8 oz dry orzo pasta, 8 oz cooked, shredded or cubed chicken
Cook until the orzo is tender and the chicken is warmed through, about 9-11 minutes. Stir several times while it is cooking so that the orzo does not stick to the bottom of the pot.
Once the pasta is cooked through, stir in the lemon juice. (Start with 1/3 cup then taste. If you want more lemon flavor, you can add more.)
1/3 - 1/2 cup freshly squeezed lemon juice
Serve topped with chopped parsley or grated Parmesan, if desired.
Chopped parsley and grated parmesan

Notes

*This makes a fairly thick soup. You can add up to 2 additional cups of chicken broth if you want it more “soupy”.

The orzo will also continue to absorb the broth, so if you aren’t serving this right away, I would suggest cooking the orzo separately and adding some to each portion. If you are doing this, 6 cups of broth will be more than enough.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include toppings.

Nutrition