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Bright Lemon Chicken Orzo Soup

Close-up of a white bowl filled with rich, yellow broth chicken orzo soup, topped with shredded chicken and fresh parsley.
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Make this bright, zesty chicken orzo soup for a comforting weeknight meal that tastes like it simmered for hours. This easy, one-pot recipe delivers fresh flavor quickly.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup cooked, shredded chicken breast
  • 1/2 cup orzo pasta
  • 1/4 cup fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes until the vegetables soften.
  2. Add the minced garlic and dried oregano to the pot. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth. Bring the mixture to a boil.
  4. Stir in the orzo pasta and the shredded chicken. Reduce the heat to maintain a simmer. Cook for 8 to 10 minutes, or until the orzo is tender.
  5. Remove the pot from the heat. Stir in the fresh lemon juice, salt, and pepper. Taste and adjust seasoning if needed.
  6. Ladle the soup into bowls. Garnish each serving with fresh chopped parsley before you serve it.

Notes

  • For a richer flavor, use rotisserie chicken.
  • If you prefer a creamier chicken soup texture, stir in 1/4 cup of heavy cream or half-and-half during the last 2 minutes of cooking.
  • This recipe is excellent for meal prep and reheats well.

Nutrition

Find it online: https://alchemychef.com/chicken-orzo-soup-bright-lemon-flavor/