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Lemon Chicken Orzo Soup

A delightful and comforting soup featuring shredded chicken, orzo pasta, and bright lemon flavor, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta
  • 2 cups cooked chicken, shredded Use leftover or rotisserie chicken for convenience.
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 1 large lemon, juiced Fresh lemon juice is recommended for best flavor.
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add onion, carrots, and celery, and cook until softened, about 5 minutes.
  3. Add garlic and cook for another minute.
  4. Pour in chicken broth and bring to a boil.
  5. Stir in the orzo and cook according to package instructions until al dente.
  6. Add in the shredded chicken and lemon juice. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh parsley.

Notes

If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage, up to 3 months. When reheating, you may want to add more broth or water, as the orzo will absorb some liquid over time. Feel free to add other vegetables like spinach or kale for extra nutrition. Make sure not to overcook the orzo, as it can become mushy if cooked too long.