Ingredients:

• Base Ingredients:
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, diced
  • 6 cups chicken broth
• Pasta and Protein:
  • 1 cup orzo pasta
  • 2 cups cooked, shredded chicken (rotisserie chicken works great!)
• Seasoning and Flavor:
  • 1 tsp dried thyme
  • 1 bay leaf
  • Juice of 1 large lemon
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

Step 1: Sauté the Vegetables

1. Heat Olive Oil – In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
2. Add Onion and Garlic – Add the diced onion and minced garlic to the pot, stirring for about 2-3 minutes, until they are fragrant and the onion becomes translucent.
3. Add Carrots and Celery – Stir in the sliced carrots and diced celery, cooking for another 5-6 minutes until they begin to soften.

Step 2: Add Broth and Seasonings

1. Pour in Chicken Broth – Add 6 cups of chicken broth to the pot, stirring well to incorporate the vegetables.
2. Add Seasonings – Add 1 teaspoon of dried thyme and the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.

Step 3: Cook the Orzo and Add Chicken

1. Add Orzo Pasta – Stir in 1 cup of orzo pasta, then increase the heat slightly and cook for about 8-10 minutes until the orzo is tender.
2. Add Shredded Chicken – Add 2 cups of shredded chicken to the soup. Rotisserie chicken works well, but any cooked chicken will do. Stir to combine and cook for another 5 minutes to warm the chicken through.

Step 4: Add Lemon Juice and Adjust Seasonings

1. Add Lemon Juice – Squeeze the juice of 1 large lemon into the pot, stirring well to incorporate the lemony flavor into the broth.
2. Season to Taste – Taste the soup, adding salt and pepper as needed. Adjust the amount of lemon juice if you’d like a stronger citrus flavor.

Step 5: Serve and Garnish

1. Serve – Remove the bay leaf from the soup and ladle the soup into bowls.
2. Garnish – Sprinkle with freshly chopped parsley for a burst of color and added freshness.

Nutrition Facts:

Serving Size: Approximately 1 bowl (based on 6 servings)

• Calories: ~250
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 40mg
• Sodium: 600mg
• Total Carbohydrates: 28g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 18g

Note: Nutritional values may vary based on specific ingredients used.

FAQs:

Q: Can I use uncooked chicken instead of pre-cooked shredded chicken?
A: Yes, you can start with raw chicken. Add uncooked chicken breasts or thighs to the soup when you add the broth, then simmer until the chicken is fully cooked (about 15-20 minutes). Remove, shred, and return it to the soup.

Q: Is there an alternative to orzo pasta?
A: If you don’t have orzo, you can substitute it with other small pasta shapes, such as ditalini or small shells. You could also use rice, though it may require a slightly longer cooking time.

Q: Can I make this soup gluten-free?
A: Absolutely! Replace orzo with a gluten-free pasta or cooked rice, and ensure that the chicken broth you’re using is gluten-free.

Q: How do I make the soup thicker?
A: If you prefer a thicker soup, allow it to simmer for a bit longer, which will reduce the liquid. Alternatively, you can add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and stir until the soup thickens to your desired consistency.

Tips for Making the Perfect Lemon Chicken Orzo Soup:

1. Use Fresh Lemon Juice – Freshly squeezed lemon juice gives the best flavor, adding brightness and a slight tang. Avoid using bottled lemon juice, as it often lacks the same fresh flavor.
2. Add Spinach for Extra Greens – For added nutrients and color, stir in a handful of fresh spinach or baby kale during the last few minutes of cooking. The greens will wilt into the soup beautifully.
3. Season to Taste – Adjusting salt, pepper, and lemon juice is essential to making this soup taste just right. Lemon flavor can vary, so start with the juice of half a lemon and add more if desired.
4. Cook Orzo Separately to Avoid Mushiness – If you’re planning to make extra for leftovers, consider cooking the orzo separately. This helps prevent it from becoming mushy when stored in the soup.
5. Add a Parmesan Rind for Richness – Drop a parmesan rind into the soup while it simmers for a savory depth of flavor. Remove the rind before serving, and enjoy the extra richness it adds to the broth.

Storage Tips:

• Refrigerator: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, so it may taste even better the next day!
• Freezer: For longer storage, let the soup cool completely and then transfer it to freezer-safe containers, leaving space at the top for expansion. Freeze for up to 2 months.
• Reheating Tips: When reheating, gently warm the soup on the stovetop over low heat, stirring occasionally. Add extra broth or water if it has thickened too much, and adjust the seasonings as needed. If the soup contains orzo, keep an eye on the pasta, as it may continue absorbing liquid and soften further when reheated.

Conclusion:

Lemon Chicken Orzo Soup is a hearty yet refreshing meal that’s easy to make and loved by everyone. Its balance of savory broth, fresh lemon, and tender chicken makes it the perfect choice for a comforting dinner or meal prep. With minimal prep and cooking time, this soup is an ideal option for busy weeknights, while still offering a homemade touch. Customize the soup to suit your tastes by adding more vegetables or adjusting the lemon to create the perfect balance for your palate.

Try this simple, delicious Lemon Chicken Orzo Soup recipe, and enjoy a nourishing meal that’s both filling and flavorful. Whether you serve it with crusty bread for dipping or enjoy it on its own, this soup is sure to become a family favorite that will warm you up and lift your spirits!