Description

This comforting Lemon Chicken Orzo Soup is a flavorful, hearty dish perfect for cozy meals. Tender shredded chicken pairs with vibrant lemon, aromatic herbs, and tender orzo pasta in a delicious low sodium chicken broth base. With fresh vegetables like carrots, celery, and onion sautéed to bring natural sweetness, this soup balances light citrus notes with savory goodness, making it ideal for all seasons.

Ingredients

Soup Base

2 tablespoons olive oil
1 cup chopped yellow onion
4 medium carrots, peeled and sliced into ¼-inch thick rounds or half rounds
3 ribs celery, chopped
4 cloves garlic, minced
8 cups low sodium chicken broth
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper

Protein and Pasta

1.25 pounds boneless skinless chicken breasts
1 cup uncooked orzo pasta

Flavor Enhancers

½ teaspoon lemon zest
2 tablespoons fresh lemon juice
Chopped fresh parsley (optional, for serving)

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Instructions

Sauté Vegetables: Heat the olive oil in a large Dutch oven or pot over medium heat. Once hot, add the chopped onion, sliced carrots, and chopped celery. Sauté, stirring occasionally, until the vegetables begin to soften, about 6 minutes.
Add Garlic: Add the minced garlic to the pot and cook while stirring for 30 seconds to release its flavor without burning.
Add Broth and Seasonings: Pour in the low sodium chicken broth, then add the dried thyme, salt, and black pepper. Stir to combine all ingredients evenly.
Cook Chicken: Nestle the boneless skinless chicken breasts into the broth. Slowly bring the soup to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the chicken is thoroughly cooked and the vegetables are tender. The internal temperature of the chicken should reach at least 165°F.
Shred Chicken: Remove the cooked chicken from the pot and transfer it to a clean plate or bowl. Allow it to rest for a few minutes, then shred it into bite-sized pieces using two forks or your hands.
Cook Orzo: Stir the uncooked orzo pasta into the simmering soup. Increase the heat to medium, cover the pot, and cook for 9 to 11 minutes, stirring occasionally to prevent the orzo from sticking to the bottom, until the pasta is just tender.
Finish Soup: Return the shredded chicken to the pot. Stir in the lemon zest and fresh lemon juice, which brighten the flavors. Taste the soup, then adjust seasoning by adding more salt and pepper if needed. Serve hot, garnished with chopped fresh parsley if desired.

Notes

Using low sodium chicken broth allows better control over the saltiness of the soup.
For a creamier texture, you can add a splash of cream or coconut milk after cooking.
Shredding the chicken after cooking ensures tender pieces that blend well with the delicate orzo.
To make the soup gluten-free, substitute orzo with gluten-free pasta or quinoa.
Fresh lemon juice added at the end preserves its bright citrus flavor.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: American