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Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup

Orzo, a small rice-shaped pasta, is a versatile ingredient. Despite its pasta classification, orzo is often used in soups, providing a unique texture and absorbency. It adds a comforting element without overwhelming the other flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 515
Ingredients Method Notes

Ingredients
  

  • Dice the chicken into bite-sized pieces.
  • Chop the onion carrots, celery, and garlic.

Method
 

  1. Prepare Ingredients:Dice the chicken into bite-sized pieces.Chop the onion, carrots, celery, and garlic.
  2. Dice the chicken into bite-sized pieces.
  3. Chop the onion, carrots, celery, and garlic.
  4. Sauté Aromatics:Heat a large pot over medium heat and add olive oil.Sauté the onion, carrots, celery, and garlic until the onion turns translucent.
  5. Heat a large pot over medium heat and add olive oil.
  6. Sauté the onion, carrots, celery, and garlic until the onion turns translucent.
  7. Cook Chicken:Add the diced chicken to the pot and cook until it’s no longer pink.
  8. Add the diced chicken to the pot and cook until it’s no longer pink.
  9. Add Broth:Pour in the chicken broth and add the bay leaves.Bring the soup to a simmer and cook for 10–15 minutes, or until the vegetables are tender.
  10. Pour in the chicken broth and add the bay leaves.
  11. Bring the soup to a simmer and cook for 10–15 minutes, or until the vegetables are tender.
  12. Add Orzo:Stir in the orzo pasta and cook according to the package instructions until al dente.
  13. Stir in the orzo pasta and cook according to the package instructions until al dente.
  14. Lemon Infusion:Add the zest and juice of one lemon to the soup. Adjust the amount of lemon juice to taste.
  15. Add the zest and juice of one lemon to the soup. Adjust the amount of lemon juice to taste.
  16. Season and Garnish:Season the soup with salt and pepper to taste.Remove the bay leaves.Garnish with fresh parsley.
  17. Season the soup with salt and pepper to taste.
  18. Remove the bay leaves.
  19. Garnish with fresh parsley.
  20. Serve:Ladle the soup into bowls and serve hot.
  21. Ladle the soup into bowls and serve hot.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.