Print

Lemon Chicken Orzo Soup

A close-up of a bowl of lemon chicken orzo soup, filled with shredded chicken, orzo pasta, carrots, and fresh herbs.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A bright and comforting one-pot chicken soup with orzo and a fresh lemon finish, perfect for a weeknight meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 cup orzo pasta
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped fresh dill or parsley
  • Salt and freshly ground black pepper to taste
  • Optional: 2 cups fresh spinach

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken from pot and set aside.
  2. Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
  3. Stir in minced garlic and cook for 1 minute more until fragrant.
  4. Pour in chicken broth and bring to a boil.
  5. Add the orzo pasta and return the chicken to the pot. Reduce heat and simmer for 10-12 minutes, or until orzo is cooked through and chicken is cooked through.
  6. Stir in fresh lemon juice and dill or parsley. If using spinach, stir it in until wilted.
  7. Season with salt and pepper to taste.
  8. Serve hot.

Notes

  • For meal prep, cook the soup completely and store in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop.
  • This soup is inspired by Avgolemono, a Greek lemon-egg soup, but uses orzo for a heartier texture.
  • You can substitute chicken breast for thighs, but adjust cooking time to prevent drying out.
  • Consider this a healthy chicken soup option for busy evenings.

Nutrition

Find it online: https://gourmetgaze.com/lemon-chicken-orzo-soup/