5 from 189 votes
Lemon Chicken Orzo Soup
Lemon Chicken Orzo Soup combines tender shredded chicken, orzo pasta, and fresh vegetables in a lightly spiced broth flavored with turmeric, oregano, and lemon juice. The orzo adds a soft, pleasantly chewy texture while frozen peas and chopped parsley contribute bright color and subtle sweetness. The soup is gently simmered to meld flavors, making it comforting and nourishing for cooler days or whenever a homemade, hearty soup is desired.
Prep Time
5 mins
Cook Time
25 mins
Servings:
6
servings
Calories:
2674 kcal
Course:
Main Course, Soup
Cuisine:
Mediterranean
Ingredients
- extra virgin olive oil
- 1 yellow onion chopped
- 2 celery chopped, sticks
- 2 carrot peeled and sliced into 1/4-inch rounds
- 3 garlic minced, cloves
- kosher salt
- black pepper
- 1 pound chicken breast 2 breast halves, boneless, skinless
- 4 cups chicken stock
- 2 cups water
- 2 teaspoons oregano dried
- ½ teaspoon Turmeric
- ½ teaspoon red pepper flakes or 1 teaspoon Aleppo pepper
- ¾ cup orzo pasta uncooked
- 1 cup peas frozen
- 2 lemon zested and juiced
- 2 green onion trimmed and chopped (whites and green parts
- ½ cup parsley chopped, fresh
Instructions
- In a large Dutch oven or heavy cooking pot, heat about 2 tablespoons extra virgin olive oil until shimmering. Add the yellow onion, celery, carrots, and garlic. Season with a good pinch of kosher salt and black pepper. Cook, tossing occasionally, until the veggies have softened (about 5 minutes).
- Add the chicken, chicken stock, and water to the pot and season with another dash of kosher salt and black pepper and add the dried oregano and spices. Bring to a boil, then turn the heat to medium-low and cook for about 10 to 15 minutes or until the chicken is nearly fully cooked, making sure to spoon out any foam that bubbles to the top of the cooking liquid.
- Remove the chicken from the pot and set it on a plate and add the orzo and peas into the pot. Raise the heat to bring the liquid to a boil.
- Using two forks, shred the chicken breasts into smaller pieces. Add the shredded chicken to the pot and cook until the orzo is tender (al dente); about 8 minutes longer.
- Turn the heat off and stir in the lemon juice and zest, green onion, and fresh parsley. Enjoy.
Cup of Yum
Notes
- To avoid mushy orzo in leftovers, cook orzo separately and add to warmed soup before serving.
- Serve with a fresh green salad for a complete meal.
- Store soup in an airtight container in the refrigerator for up to 4 days, adding extra broth or water when reheating if needed.
Nutrition Information
Calories
267.4kcal
(13%)
Carbohydrates
31.9g
(11%)
Protein
25g
(50%)
Fat
4.6g
(7%)
Saturated Fat
1.1g
(6%)
Polyunsaturated Fat
0.9g
(5%)
Monounsaturated Fat
1.6g
(8%)
Trans Fat
0.01g
(1%)
Cholesterol
53.2mg
(18%)
Sodium
442.9mg
(18%)
Potassium
754.1mg
(16%)
Fiber
4.6g
(18%)
Sugar
7.3g
(15%)
Vitamin A
4145.5IU
(83%)
Vitamin C
40.5mg
(45%)
Calcium
65.8mg
(7%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 2674
% Daily Value*
| Calories | 267.4kcal | 13% |
| Carbohydrates | 31.9g | 11% |
| Protein | 25g | 50% |
| Fat | 4.6g | 7% |
| Saturated Fat | 1.1g | 6% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 1.6g | 8% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 53.2mg | 18% |
| Sodium | 442.9mg | 18% |
| Potassium | 754.1mg | 16% |
| Fiber | 4.6g | 18% |
| Sugar | 7.3g | 15% |
| Vitamin A | 4145.5IU | 83% |
| Vitamin C | 40.5mg | 45% |
| Calcium | 65.8mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.