4.9 from 498 votes
Lemon Chicken Orzo Soup
Lemon Chicken Orzo Soup combines tender chicken thigh pieces with orzo pasta, vegetables, and chicken stock, brightened with fresh lemon juice and parsley. The broth is infused with garlic, onion, carrots, celery, thyme, rosemary, and bay leaf, creating a savory and aromatic comfort soup suitable for warming meals.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
servings
Course:
Main Course, Soup
Ingredients
- 1 pound chicken thighs cut into 1-inch chunks, boneless, skinless
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 tablespoons olive oil divided
- 3 cloves garlic minced
- 1 onion diced
- 3 carrot peeled and diced
- 2 celery diced, ribs
- ½ teaspoon thyme dried
- 5 cups chicken stock
- 2 bay leaf
- ¾ cup orzo pasta
- 1 prig rosemary
- 3 tablespoons lemon juice freshly squeezed
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Season chicken thighs with salt and pepper, to taste.
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
- Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil.
- Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes.
- Stir in lemon juice and parsley; season with salt and pepper, to taste.
- Serve immediately.
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