Description
This Lemon Chicken Orzo Soup is a light yet hearty meal that’s perfect for any time of the year. Tender chicken, fresh vegetables, and orzo pasta are combined in a flavorful, lemony broth, creating a satisfying, comfort-filled dish. With the added brightness of lemon and the aromatic rosemary, this soup is both refreshing and cozy—ideal for a weeknight dinner or a cozy lunch.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 celery ribs, diced
- ½ teaspoon dried thyme
- 5 cups chicken stock
- 2 bay leaves
- ¾ cup orzo pasta
- 1 sprig rosemary
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Season the Chicken: Season the chicken thighs with kosher salt and freshly ground black pepper to taste.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the seasoned chicken to the stockpot and cook until golden, about 2-3 minutes. Remove the chicken and set it aside.
- Sauté the Vegetables: Add the remaining tablespoon of olive oil to the stockpot. Add the minced garlic, diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes. Stir in the thyme and cook until fragrant, about 1 minute.
- Add Stock and Water: Whisk in the chicken stock, bay leaves, and 1 cup of water. Bring the mixture to a boil.
- Cook the Orzo and Chicken: Stir in the orzo, rosemary sprig, and cooked chicken. Reduce the heat and simmer for about 10-12 minutes, until the orzo is tender.
- Finish the Soup: Stir in the lemon juice and chopped parsley. Season with additional salt and pepper, to taste.
- Serve: Serve the soup immediately while hot.
Notes
- For a richer flavor, use bone-in chicken thighs and remove the bones after cooking.
- Adjust the amount of lemon juice according to your preference for tanginess.
- To add more depth to the flavor, feel free to add a dash of white wine when sautéing the vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 6 g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg