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Lemon Chicken Orzo Soup

Creamy lemon chicken orzo soup in a white bowl with fresh parsley
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A bright and comforting one-pot soup featuring tender chicken, little pearls of orzo, and a sunny lemon broth. It comes together quickly for an effortless, nourishing meal that reheats beautifully for lunches all week.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 8 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 cup uncooked orzo pasta
  • 2 bay leaves
  • Zest and juice of 2 large lemons
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Heat olive oil in a large Dutch oven or pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until vegetables soften.
  2. Add garlic and thyme. Cook for 1 minute until fragrant.
  3. Pour in chicken broth. Add whole chicken breasts and bay leaves. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 15 minutes until chicken is cooked through.
  4. Remove chicken to a cutting board and shred with two forks. Discard bay leaves from the pot.
  5. Bring broth back to a simmer. Stir in uncooked orzo. Cook for 7-9 minutes, stirring occasionally, until orzo is al dente.
  6. Return shredded chicken to the pot. Remove soup from heat.
  7. Stir in fresh lemon juice, lemon zest, and chopped parsley. Taste and season generously with salt and pepper.

Notes

Add lemon juice off the heat to prevent bitterness. For meal prep, cook orzo separately and add to individual bowls to prevent it from becoming mushy when stored. Soup can be refrigerated for up to 4 days.

Nutrition

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