Lemon Chicken Soup with Orzo
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
193 kcal
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Course
Main Course
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Cuisine
American
Lemon Chicken Soup with Orzo
Description
This soup starts by sautéing chicken breasts seasoned with salt and pepper until golden and cooked through, then removing them to shred. The pot then cooks diced onion, carrots, celery, garlic, and dried thyme in butter and olive oil until softened, forming the flavorful vegetable base. Chicken broth and water are added, deglazing the pot to collect browned bits for depth.
The shredded chicken is added back with orzo, fresh bay leaf, rosemary, and oregano sprigs. Simmering until the orzo is tender allows the flavors to meld and develop a comforting, homey character. The broth is brightened with fresh lemon juice and finished with minced parsley for freshness.
This soup pairs well with crusty bread and works as a nourishing lunch or dinner, offering a balance of protein, vegetables, and pasta in one pot. It can be adjusted to preference by omitting the butter and olive oil and using a slow cooker version with instructions for making it ahead and stirring occasionally during cooking.
Notes include instructions for using a slow cooker or pressure cooker method, highlighting flexible preparation options. Lemon juice and parsley are stirred in near the end to preserve their freshness and brightness.
Ingredients
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter divided
- 2 boneless, skinless chicken breast trimmed of fat
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 medium yellow onion diced
- 2 carrot peeled, diced
- 1 talk celery diced
- 4 cloves garlic minced
- 1/2 tsp thyme dried
- 4 cups chicken broth reduced sodium
- 1 1/2 cups water
- 1 cup orzo pasta dried, uncooked
- 1 bay leaf
- 1 prig rosemary fresh
- 1 prig oregano fresh
- lemon juice of 1
- 2 tsp parsley fresh, minced
Instructions
- Add olive oil and 1 tablespoon butter to a large dutch oven or stockpot and heat over medium heat. Season chicken breasts on both sides with salt and pepper. Add chicken to dutch oven and cook 3-4 minutes per side, until golden brown and cooked through. Set chicken aside on a plate.
- Add remaining butter to dutch oven, then add onion, carrots, celery and garlic. Cook, stirring often, until soft, about 3 minutes. Stir in dried thyme.
- Pour in chicken broth and water, using a wooden spoon to scrape up any browned bits in the bottom of the dutch oven. Bring to a boil.
- While soup is coming up to a boil, shred chicken using two forks. Once soup is starting to boil, stir in shredded chicken, orzo, bay leaf and add sprigs of rosemary and oregano. Reduce heat and simmer 10-12 minutes, until orzo is tender.
- Remove and discard bay leaf and rosemary/oregano sprigs. Stir in lemon juice and fresh parsley. Taste and adjust seasonings if necessary.
Notes
- The soup can be made in a slow cooker by combining all ingredients except orzo, lemon juice, and parsley and cooking on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, add orzo, lemon juice, and parsley; stir every 10 minutes to prevent sticking.
- For stovetop preparation, sauté vegetables first, then add chicken and seasonings before simmering with broth and orzo.
- Remove herb sprigs and bay leaf before serving to avoid bitterness and tough textures.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 267mg | 11% |
| Potassium | 308mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3545IU | 71% |
| Vitamin C | 3.4mg | 4% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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