I love this lemon chicken orzo soup for its vibrant flavors and comforting warmth. The tangy lemon pairs perfectly with tender chicken and hearty orzo creating a bowl full of satisfaction. It’s one of my favorite meals since it feels wholesome yet indulgent, making even a busy day feel gourmet.

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I recently tried this lemon chicken orzo soup recipe and it’s quickly become one of my favs. I love that its healthy and hearty without being too heavy.

I used 2 tbsp olive oil to start sautéing 1 medium yellow onion, along with 3 diced carrots and 3 chopped celery stalks. Adding 3 minced garlic cloves next really brings out the flavor.

Then I poured in 8 cups of low-sodium chicken broth and let it simmer, which not only feels good but is also a healthier option. In once of the last steps I tossed in 1 cup orzo pasta and 2 cups of shredded chicken that came from a rotisserie chicken.

The juice of 2 lemons and the zest from 1 lemon give it that tangy kick along with a boost of vitamin C. I like to finish it off with salt, pepper and 2 tbsp chopped fresh parsley.

This is a light, nutritious soup thats easy to make at home.

Why I Like this Recipe

I love this recipe because:
1. I love how simple it is to make – it doesn’t feel like a big hassle at all.
2. The tangy lemon flavor just brightens up the whole dish, making it super refreshing.
3. It feels really healthy and hearty at the same time, so I know I’m eating something good for me.

I gotta say, this lemon chicken orzo soup is literally the best chicken soup I’ve ever made! Its one of those recipes that makes you feel all cozy inside while still being super healthy and filling. I mean, it uses everyday ingredients and somehow turns them into this warm, comforting bowl of goodness that just hits the spot on any day. It might look simple on paper, but every spoonful is packed with flavor that feels homey and real.

Ingredients

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Olive oil gives healthy fats that help carry flavor throughout the warming soup mix
Yellow onion adds a sweet, savory boost while providing fiber and a gentle crunch
Carrots bring natural sweetness and loads of vitamin A, enriching both taste and texture
Celery offers crisp freshness and essential fiber, cutting through richer flavors nicely
Garlic packs a punch of flavor and health benefits, making every spoonful pop
Chicken broth is the soulful, protein-rich base that deepens flavor perfectly
Lemon juice and zest add a bright, tangy kick that balances the savory notes
Orzo gives the soup satisfying carbohydrates, making it hearty and comforting

Ingredient Quantities

2 tbsp olive oil

1 medium yellow onion, chopped

3 medium carrots, peeled and diced

3 celery stalks, chopped

3 garlic cloves, minced

8 cups low-sodium chicken broth

1 cup orzo pasta

2 cups cooked shredded chicken (rotisserie chicken works great)

Juice of 2 lemons (about 1/3 cup) and zest from 1 lemon

1 bay leaf (optional)

Salt and black pepper to taste

2 tbsp chopped fresh parsley (optional)

How to Make this

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1. Heat 2 tbsp olive oil in a big pot over medium heat, then add the chopped onion and cook until its soft, about 3-4 minutes.

2. Toss in the diced carrots and celery, and let them cook for around 5 minutes until they start to soften.

3. Stir in the minced garlic and cook for another minute until fragrant.

4. Pour in 8 cups of low-sodium chicken broth and add the optional bay leaf.

5. Bring the soup to a simmer then add 1 cup orzo pasta.

6. Let the orzo cook about 8 minutes until it’s al dente.

7. Mix in the 2 cups of cooked shredded chicken.

8. Pour in the juice of 2 lemons and add the zest from 1 lemon, then season with salt and black pepper to taste.

9. Allow the soup to simmer for another couple minutes so all the flavors blend well.

10. Remove the bay leaf and finish off by stirring in 2 tbsp chopped fresh parsley, then serve hot.

Equipment Needed

1. Big pot
2. Chef knife
3. Cutting board
4. Vegetable peeler (for carrots)
5. Measuring cups and spoons
6. Citrus juicer
7. Zester or fine grater
8. Wooden spoon for stirring

Hope this helps you prep everything needed for the recipe.

FAQ

Q: What if I don't have rotisserie chicken?

You can use any leftover cooked chicken. Just shred it up and add, it works just fine.

Q: Can I substitute another pasta for orzo?

Sure, you can use small pasta shapes like elbow macaroni or petite shells. The texture might change a little, but it'll still be tasty.

Q: Is the lemon zest really necessary?

The lemon zest adds a bright, tangy flavor but if you cant zest a lemon, the juice alone still gives a nice citrus kick.

Q: Can I make this soup ahead of time?

Yeah, the soup can be made in advance. Just store it in the fridge for up to 3 days. Reheat it gently on the stove when you’re ready.

Q: How can I boost the flavor of this soup?

Try sautéing the veggies a bit longer or roast them first for extra depth. Also, a little extra parsley at the end can really brighten up the dish.

Lemon Chicken Orzo Soup Recipe Substitutions and Variations

Instead of olive oil, you could use vegetable oil or even avocado oil for a different flavor
If you don’t have a yellow onion, try using a red onion or even a shallot for a slightly sweeter taste
Not got low-sodium chicken broth? Vegetable broth works just fine and gives it a lighter taste
For the chicken, if you’re looking for a vegetarian option, diced firm tofu or chickpeas can be a cool swap
If you dont have orzo pasta on hand, try substituting with mini ditalini or rice pasta for a similar texture

Pro Tips

1. When you’re sautéing the onions and garlic, take your time – letting them really get soft (and a bit golden) adds a depth of flavor that you wont get if you rush it.
2. Keep a close watch on the pasta. Overcooking the orzo can make the texture mushy, so once it’s just al dente, add the chicken and lemon to finish it off quickly.
3. Taste as you go. Because broth strengths can differ a lot, checking the seasoning with salt and pepper along the way helps avoid an overly bland or overly salty soup.
4. If you have time, let the soup simmer a bit more after adding the lemon juice so that all the flavors meld together. Just be careful – too long and the bright lemon zing can lose its punch.