Description
This One Pot Lemon Chicken Orzo Soup is a comforting and flavorful dish combining tender chicken, bright lemon, and delicate orzo pasta in a savory broth. Perfect for a quick weeknight meal, it’s packed with wholesome vegetables and easy to prepare in a single pot, making cleanup a breeze. The tangy lemon juice enhances the rich chicken stock, resulting in a refreshing yet hearty soup ideal for any season.
Ingredients
Scale
Sauté Base
- 1-2 Tablespoons olive oil
- ½ onion, diced
- 4 large carrots, peeled and sliced into thin quarters
- 3-4 celery ribs, diced
- 4-5 cloves garlic, minced
Soup Liquid & Seasoning
- 1 quart (4 cups) chicken stock
- 1-2 cups water (use more for extra liquid)
- 1-2 Tablespoons fresh lemon juice, plus more to taste
- ¾ teaspoon Italian seasoning
- Kosher salt, to taste
- Ground black pepper, to taste
- Zest of 1 lemon (optional)
- Bay leaf (optional)
Protein
- 1 pound boneless, skinless chicken breast, or 2 cups cooked (see notes)
Carbohydrate
- 1 cup uncooked orzo pasta
Garnish
- 2-4 Tablespoons chopped parsley
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables begin to soften and release their aromas.
- Add Garlic: Add the minced garlic to the pot and cook for an additional 1 minute until fragrant, taking care not to burn the garlic to preserve its flavor.
- Combine Liquids and Seasonings: Pour in the chicken stock and water, then stir in Italian seasoning, kosher salt, ground black pepper, and bay leaf if using. Increase heat to bring the mixture to a gentle simmer.
- Cook Chicken: If using raw chicken breasts, add them to the simmering broth. Let them cook for 15-20 minutes until fully cooked through and tender. If you are using pre-cooked chicken, you can skip this step and proceed to the next.
- Shred Chicken: Remove the cooked chicken breasts from the pot and shred them thoroughly with two forks. Return the shredded chicken back to the pot to mingle with the soup flavors.
- Add Orzo and Lemon Juice: Stir in the uncooked orzo pasta and lemon juice, mixing well. Let the soup continue cooking for 8-10 minutes until the orzo softens and becomes tender.
- Season and Finish: Taste the soup and adjust seasonings as needed with additional salt, pepper, and lemon juice to brighten the flavor. If desired, stir in the lemon zest for an extra citrusy punch.
- Remove Bay Leaf: Take out and discard the bay leaf to avoid any bitter notes.
- Serve: Ladle the hot soup into bowls and garnish with chopped parsley for fresh herbal notes. Enjoy immediately for the best taste and texture.
Notes
- If short on time, use cooked chicken (rotisserie or leftover) to skip the simmering step and add it directly with the orzo.
- You can add more water or stock for a thinner soup consistency.
- Fresh lemon juice brightens the soup, so adjust quantity based on your taste preference.
- For a vegetarian version, substitute vegetable broth and omit chicken, using chickpeas for protein.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of broth or water to loosen the soup if thickened.
