Name: Chicken Orzo Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tbsp Olive oil; 1 Onion (finely diced); 2 Carrots (diced); 2 Celery stalks (diced); ½ tsp Kosher salt (Start low, you can add more later); ¼ tsp Black pepper; 3-4 Garlic cloves (minced); 1 lb Boneless, skinless chicken breasts or thighs; 6 cups Low-sodium chicken stock; 1 Bay leaf; ½ cup Orzo; 3 tbsp Lemon Juice (Use more or less); Garnish with chopped parsley, dill, and grated parmesan; Lemon wedges on the side

Description

A hearty and lemon-forward chicken orzo soup perfect for any day.

Ingredients

Scale

2 tbsp Olive oil
1 Onion (finely diced)
2 Carrots (diced)
2 Celery stalks (diced)
½ tsp Kosher salt (Start low, you can add more later)
¼ tsp Black pepper
3–4 Garlic cloves (minced)
1 lb Boneless, skinless chicken breasts or thighs
6 cups Low-sodium chicken stock
1 Bay leaf
½ cup Orzo
3 tbsp Lemon Juice (Use more or less)
Garnish with chopped parsley, dill, and grated parmesan
Lemon wedges on the side

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Instructions

Build the Base. Heat 2 tbsp Olive oil in a large pot or Dutch oven over medium heat. Add 1 Onion (finely diced), 2 Carrots (diced), 2 Celery stalks (diced), ½ tsp Kosher salt, and ¼ tsp Black pepper. Cook for 5–7 minutes, until softened and fragrant. Stir in 3-4 Garlic cloves (minced) and cook for 30 seconds.
Simmer the Chicken. Add 1 lb Boneless, skinless chicken breasts or thighs, 6 cups Low-sodium chicken stock, and 1 Bay leaf. Bring everything to a gentle boil, then reduce to a simmer. Cook for 20–25 minutes, until the chicken is tender and fully cooked through.
Shred the Chicken. Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken back to the pot.
Add the Orzo. Stir in ½ cup Orzo and simmer for 8–10 minutes, until just al dente. Keep an eye on it. Orzo cooks quickly and can over-soften if left too long.
Finish with Lemon. Off the heat, stir in 3 tbsp Lemon Juice. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. This soup should be bright and lemon-forward. You can even grate some lemon zest over the soup.
Serve and Garnish. Ladle into bowls. Garnish with chopped parsley, dill, and grated parmesan. Serve Lemon wedges on the side.

Notes

This soup can be adjusted to your taste with more or less lemon juice.
Keep an eye on the orzo as it cooks quickly.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 30g
Cholesterol: 90mg