Looking for a comforting soup recipe? Look no further than this Lemon Chicken Orzo Soup packed with healthy veggies, protein-rich chicken, and tons of flavor. This soup is perfect for cold autumn and winter nights!
I don’t want to brag about myself, but if I were to call myself a recipe expert, it would be soups. As of now, The Healthy Maven has nearly 50 soup recipes.
I love summer, but I live for cold weather and warm soups. This is my go-to way to feed myself and my family, so when soup season approaches, it’s best to share a new recipe! This Lemon Orzo Chicken Soup has quickly become a family favorite. My daughter calls it “baby pasta soup” and I don’t complain about having vegetables and chicken with it. My baby also joined in the fun! Trust me when I say everyone will love this soup.
Materials needed
Boneless, skinless chicken thighs – I like to use chicken thighs in this chicken lentil soup recipe because they add more depth of flavor. You can substitute chicken breast if you like. Olive oil – for cooking chicken and vegetables Vegetables – yellow onions, celery, carrots + garlic Chicken soup/stock – you can use beef, vegetable stock or even water. If you are concerned about sodium concentration, feel free to use a low-sodium stock. Dried thyme – for flavoring. Feel free to add fresh thyme to taste. Salt + Pepper – I suggested it, but feel free to add more or less based on flavor and sodium preference Orzo – Orzo is a small pasta that is ready to cook. Orzo means “big rice” in Italian because its shape resembles rice. Lemon – both zest and juice. It adds a great zest that complements this recipe. Fresh parsley – You can skip this or use dried parsley instead.
How to make lemon chicken orzo soup
Step 1: Cook the chicken
Add 1 tablespoon olive oil to a large stockpot or Dutch oven and heat over medium heat. Add the chicken thighs to the pan and brown on both sides (5-7 minutes). It’s okay if the fire doesn’t go all the way through. I just want it to brown. Remove from heat and set aside.
Step 2: Cook the vegetables
Add the remaining 1 tablespoon of olive oil to the pot and sauté the onion until translucent. Add celery, carrots and garlic and sauté for another 2 minutes.
Step 3: Boil the soup
Add the chicken stock, thyme, salt and pepper and bring the soup to a slow boil. Reduce heat to low and simmer, returning chicken and liquid to soup. Simmer for 15 minutes.
Step 4: Shred the chicken
Using tongs, remove the chicken thighs and let cool slightly on a cutting board. Once the chicken is cool, use two forks to shred the chicken and add back to the soup.
Step 5: Cook and serve the orzo
Add the orzo and lemon zest and juice to the soup and cook for 10 to 12 minutes or until the orzo is cooked. Top the soup with chopped fresh parsley and enjoy.
FAQ
absolutely! If you prefer, you can use boneless, skinless chicken breasts instead of chicken thighs.
Granted, quantities and cooking times vary depending on the grain and type of pasta, so keep in mind that ideally you’ll want to stick to orzo.
yes! If you like, you can replace the dried thyme (double the amount) with fresh thyme and the fresh parsley with dried parsley (half the amount).
It’s completely up to you. I think it’s delicious on its own, but I think it’s also delicious served with toast or yogurt, or combined with a side salad.
surely! See storage instructions below.
Precautions for storage
This Chicken Lemon Orzo Soup recipe can be stored in the refrigerator or freezer. Soup can be stored in the refrigerator for up to 1 week or in the freezer for up to 6 months. To thaw, remove from the freezer a few hours before serving, heat the soup to your desired temperature in a pot. You can also reheat leftovers in the microwave.
More healthy soup recipes:
lemon chicken orzo soup
Looking for a comforting soup recipe? Look no further than this Lemon Chicken Orzo Soup packed with healthy veggies, protein-rich chicken, and tons of flavor. This soup is perfect for cold autumn and winter nights!
Author: Davida Lederle Preparation time: 10
Cooking time: half an hour
Total time: 40 minutes
yield: 6 for one person 1×
category: soup
method: cook
1 Pound of boneless skinless chicken thighs
2 tablespoons olive oil (split)
1 large yellow onion, chopped
3 celery stalk, chopped
2 Carrots (peeled and chopped)
1 Garlic, chopped
6 cups chicken stock
1 teaspoon drying thyme
1 teaspoon salt
1/4 teaspoon black pepper
1 cup Raw orzo zest + fruit juice, 1 lemon
2 tablespoons freshly chopped parsley
Add 1 tablespoon olive oil to a large stockpot or Dutch oven and heat over medium heat. Add the chicken thighs to the pan and brown on both sides (5-7 minutes total). It’s okay if the fire doesn’t go all the way through. I just want it to brown. Remove from heat and set aside. Add the remaining 1 tablespoon of olive oil to the pot and sauté the onion until translucent. Add celery, carrots and garlic and sauté for another 2 minutes. Add the chicken stock, thyme, salt and pepper and bring the soup to a slow boil. Reduce heat to low and simmer, returning chicken and liquid to soup. Simmer for 15 minutes. Using tongs, remove the chicken thighs and let cool slightly on a cutting board. Add the orzo and lemon zest and juice to the soup and cook for 10 to 12 minutes or until the orzo is cooked. Once the chicken is cool, use two forks to shred the chicken and add back to the soup. Top the soup with chopped fresh parsley and enjoy.
