Description
This Lemon Chicken Orzo Soup is a comforting and flavorful dish made with tender chicken breasts simmered in a savory broth with fresh vegetables, aromatic herbs, and delicate orzo pasta. Finished with a bright touch of fresh lemon juice, this soup is perfect for a cozy family meal or a nourishing lunch.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 cup diced carrots
- 1/2 cup diced celery
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 large boneless, skinless chicken breasts (about 1 pound)
- 4 sprigs fresh thyme
- 1 dried bay leaf
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Pasta and Finishing
- 1 cup orzo pasta
- 1 lemon, juiced
Instructions
- Sauté Vegetables: In a large soup pot or Dutch oven over medium heat, heat the olive oil. Add the finely diced onion, diced carrots, diced celery, and minced garlic. Cook and stir until the vegetables are softened and fragrant, about 5 minutes.
- Add Chicken and Broth: Increase the heat to high, then pour in the chicken broth. Place the raw chicken breasts into the pot along with the fresh thyme sprigs, dried bay leaf, kosher salt, and ground black pepper. Bring the mixture to a rolling boil.
- Simmer: Once boiling, cover the pot with a lid and reduce the heat to medium-low. Let the soup simmer gently for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) to ensure it is fully cooked.
- Shred Chicken and Add Orzo: Remove the cooked chicken breasts from the pot and place them on a plate. Shred the chicken into bite-sized pieces using two forks. Return the shredded chicken to the pot and stir in the dry orzo pasta.
- Cook Orzo: Continue cooking the soup uncovered for about 10 minutes, or until the orzo pasta is tender but retains a slight bite (al dente). Stir occasionally during this time to prevent the pasta from sticking to the bottom of the pot.
- Add Lemon Juice: Once the orzo is cooked, stir in the fresh lemon juice to brighten the flavors. Remove and discard the thyme sprigs and bay leaf before serving the soup hot.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- Adjust lemon juice to taste for desired brightness.
- Stir the soup occasionally while cooking orzo to prevent sticking.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a vegetarian version, substitute vegetable broth and omit chicken.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
