Bright, cozy, and full of flavor, this Chicken Lemon Orzo Soup is a weeknight winner. Tender shredded chicken, sweet carrots and celery, and delicate orzo simmer in a lemony broth that tastes like sunshine in a bowl. It serves 6–8 and comes together in about 30 minutes.
Ingredients
- 2 large chicken breasts, cooked and shredded
- 8 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup orzo
- 1–2 lemons
- 2 tbsp butter or olive oil
- 1 tsp Italian seasoning
- ½ tsp dried thyme
- ½ tsp black pepper
- ½ tsp salt, or to taste
- 2 tbsp fresh parsley, chopped
- ½ tsp chicken bouillon (optional, for extra flavor)
Instructions
- Sauté the vegetables: Heat the butter or olive oil in a large pot. Add the onion, carrots, and celery and cook for 5–7 minutes, until they begin to soften.
- Stir in the garlic and cook for about 30 seconds.
- Add the broth and seasoning: Pour in the chicken broth. Add the Italian seasoning, thyme, pepper, salt, and bouillon (if using). Bring to a boil.
- Add the orzo: Stir in the orzo. Reduce the heat to a simmer and cook for 8–10 minutes, stirring occasionally so the orzo doesn’t stick.
- Add the chicken: Stir in the shredded chicken and simmer for another 3–5 minutes, until everything is hot and the vegetables are tender.
- Add the lemon: Turn the heat down or off and stir in the juice of 1 lemon. Taste and add more lemon juice if you want that bright, Greek-style lemon flavor — about 1½ lemons to taste.
- Finish: Stir in the fresh parsley and serve hot.
Serve hot with a sprinkle of fresh parsley — and enjoy every bright, comforting spoonful!
