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4.9 from 498 votes

Lemon Chicken Orzo Soup

Chockfull of hearty veggies and tender chicken in a refreshing lemony broth. It is PURE COMFORT in a bowl!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Course: Main Course , Soup

Ingredients

  • 1 pound boneless, skinless chicken thighs cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil divided
  • 3 cloves garlic minced
  • 1 onion diced
  • 3 carrots peeled and diced
  • 2 celery ribs diced
  • ½ teaspoon dried thyme
  • 5 cups chicken stock
  • 2 bay leaves
  • ¾ cup orzo pasta
  • 1 prig rosemary
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley leaves

Instructions

    Cup of Yum
  1. Season chicken thighs with salt and pepper, to taste.
  2. 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.
  3. 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.
  4. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil.
  5. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes.
  6. Stir in lemon juice and parsley; season with salt and pepper, to taste.
  7. Serve immediately.