Chicken Orzo Soup with Lemon
A comforting chicken orzo soup brightened with fresh lemon, featuring whole chicken breasts cooked in broth and then shredded for maximum tenderness.
Servings: 6 people
Calories: 320kcal
Cost: 15
Equipment
- Dutch oven or large stockpot
- Wooden spoon or silicone spatula
- 2 Forks for shredding
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 6 cups chicken broth low-sodium
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 lb chicken breasts
- 1 cup orzo
- 1 lemon juiced and zested
- 1 teaspoon salt adjust to taste
- ½ teaspoon pepper adjust to taste
- Fresh parsley or dill chopped (for garnish)
Instructions
- Sauté the onion, carrots, and celery in olive oil over medium heat until softened, about 5–7 minutes. Add minced garlic and cook for another minute.
- Pour in the chicken broth. Stir in the dried oregano and add the bay leaf. Place the whole chicken breasts into the pot. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 15–20 minutes, or until the chicken is fully cooked (165°F/74°C).
- Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the soup. Discard the bay leaf.
- Stir in the orzo pasta. Simmer for 8–10 minutes, or until the orzo is tender. Add the lemon juice and zest, and season with additional salt and pepper to taste.
- Ladle into bowls and garnish with parsley or dill.
Notes
- Use rotisserie chicken instead of cooking whole breasts if desired.
- For a vegetarian version, use chickpeas and vegetable broth.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
Calories: 320kcal | Carbohydrates: 35g | Protein: 25g | Fat: 9g | Fiber: 3g
