Lemon Chicken Orzo Soup Recipe

Lemon Chicken Orzo Soup is the perfect dish for days when you need something cozy yet refreshing. This recipe combines tender chicken, vibrant lemon, and creamy orzo pasta in a broth that’s hearty yet light. It’s a quick and easy meal that feels like a warm hug with a burst of sunshine. Whether served as a starter or a main course, this soup is sure to please!

Let’s get started with a step-by-step guide.

Ingredients

For the Soup Base:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 8 cups chicken stock (low-sodium preferred)

For the Add-Ins:

• 1 pound cooked, shredded chicken (rotisserie chicken works great)
• 1 cup orzo pasta
• Juice of 2 lemons (about ¼ cup)
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• Salt and black pepper, to taste

For Garnish:

• Fresh parsley, chopped
• Optional: Grated Parmesan cheese

Step-by-Step Instructions

Step 1: Sauté the Vegetables

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 2: Add the Broth

1. Pour the chicken stock into the pot and bring it to a boil.
2. Reduce the heat to a simmer and let it cook for 10 minutes to allow the flavors to meld together.

Step 3: Cook the Orzo

1. Add the orzo pasta to the simmering soup.
2. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender but not mushy.

Step 4: Add the Chicken and Lemon

1. Stir in the shredded chicken, lemon juice, lemon zest, and dried oregano.
2. Cook for 2-3 minutes to heat the chicken through.

Step 5: Season and Serve

1. Taste the soup and season with salt and black pepper as needed.
2. Ladle the soup into bowls and garnish with fresh parsley and optional Parmesan cheese.

Serving Tips

• Serve hot with crusty bread or garlic bread on the side for a complete meal.
• Pair with a simple green salad dressed with lemon vinaigrette to complement the soup’s citrusy flavor.

Storage Tips

• Refrigeration: Store in an airtight container in the fridge for up to 4 days.
• Freezing: Orzo can become mushy when frozen, so freeze the soup without the pasta. Add freshly cooked orzo when reheating.

Helpful Notes

• Orzo Alternatives: Swap orzo with rice, ditalini, or another small pasta if preferred.
• Make It Creamy: Add a splash of heavy cream or coconut milk for a richer version.
• Vegetarian Option: Replace chicken with chickpeas or tofu and use vegetable stock.

Tips from Well-Known Chefs

• Giada De Laurentiis: Always use fresh lemon juice for the best flavor; bottled juice won’t provide the same brightness.
• Ina Garten: To make a richer broth, simmer a whole chicken in the stock, then shred the meat for the soup.
• Yotam Ottolenghi: Add fresh herbs like dill or tarragon for a Mediterranean twist.

Frequently Asked Questions

1. Can I use raw chicken instead of cooked?

Yes! Simmer raw chicken breasts or thighs in the broth until cooked through (about 20 minutes), then shred and return them to the pot.

2. What can I substitute for orzo?

Rice, pearl couscous, or small pasta shapes like acini di pepe work well.

3. Can I make this soup gluten-free?

Absolutely. Use gluten-free orzo or substitute with quinoa or rice.

4. How can I thicken the soup?

Stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water.

5. Can I use lemon zest only?

While lemon juice adds brightness, zest alone will provide a subtle citrus flavor.

6. What broth is best?

Homemade chicken stock gives the best flavor, but store-bought low-sodium broth works great too.

7. How can I make it dairy-free?

Skip the Parmesan garnish and avoid adding cream.

8. Can I add more vegetables?

Definitely! Spinach, kale, or peas make great additions.

9. What pairs well with this soup?

A light white wine like Sauvignon Blanc or a lemon-infused sparkling water complements the dish beautifully.

10. Can I prep this in advance?

Yes, prepare the soup without orzo and store. Add freshly cooked orzo when reheating to maintain texture.