Lemon Chicken Orzo Soup
This Lemon Chicken Orzo Soup is a bright, cozy, and deeply comforting winter dinner recipe. Tender chicken, creamy orzo pasta, and a vibrant lemony broth come together in under 45 minutes for the ultimate soul-soothing soup.
Servings: 6 servings
Calories: 320kcal
Cost: 10
Equipment
- large soup pot
- cutting board
- Chef's knife
- wooden spoon
- measuring cups and spoons
- citrus zester
Ingredients
- 1 onion, finely diced
- 1 carrot, finely diced
- 1.5 stalks celery, finely diced
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 tsp lemon zest
- 2 bay leaves
- 0.5 tsp turmeric powder (optional)
- 1 cup dry orzo pasta
- 6.5 cups chicken stock
- 2 cups shredded cooked chicken
- 0.5 cup shredded Parmesan cheese
- 1 lemon, juiced
- salt and pepper, to taste
- 2 tbsp fresh chopped herbs (dill, parsley, chives)
Instructions
- Heat olive oil and butter in a large pot over medium-high heat. Add onion, carrot, and celery. Season with salt and cook 6–7 minutes until softened and golden.
- Stir in minced garlic, lemon zest, bay leaves, turmeric (optional), and dry orzo. Toast for 30 seconds.
- Pour in the chicken stock, stir, and bring to a simmer. Cook about 8 minutes until the orzo is just al dente.
- Remove the pot from heat. Stir in shredded chicken, Parmesan cheese, and lemon juice. Warm gently 1–2 minutes without boiling.
- Taste and adjust seasoning. Finish with fresh herbs and serve with extra lemon and Parmesan.
Notes
Add the lemon juice only at the end to keep the flavor fresh and bright. If storing, know that orzo will thicken the soup, simply add extra stock when reheating.