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5.0 from 45 votes

Lemon Chicken Soup with Orzo

Comforting and light, this Lemon Chicken Soup with Orzo is ready in about 30 minutes!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6 servings
Calories: 193 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 Tbsp olive oil
  • 2 Tbsp unsalted butter, divided
  • 2 boneless, skinless chicken breasts, trimmed of fat
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 1 talk celery, diced
  • 4 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 4 cups reduced sodium chicken broth
  • 1 1/2 cups water
  • 1 cup dried orzo pasta, uncooked
  • 1 bay leaf
  • 1 prig fresh Rosemary
  • 1 prig fresh oregano
  • Juice of 1 lemon
  • 2 tsp fresh parsley, minced

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove and discard bay leaf and rosemary/oregano sprigs. Stir in lemon juice and fresh parsley. Taste and adjust seasonings if necessary.

Notes

  • Omit butter and olive oil from recipe.
  • Add all ingredients except orzo, lemon juice and parsley.  Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. 
  • 30 minutes before serving, remove bay leaf, rosemary and oregano sprigs, and shred chicken.
  • Add orzo, lemon juice and parsley.  Cover and cook on LOW for 30 minutes.  Stir every 10 minutes or so to prevent sticking.
  • Turn pot on to the sauté setting. When the pot is hot add the olive oil. Add the onion, carrots and celery and saute about 3 minutes.
  • Add the chicken, salt, pepper, dried thyme and garlic.  Stir.
  • Add the broth, water, lemon juice, bay leaf, rosemary, oregano, and orzo.  Stir.
  • Secure the lid and set the steam release to the sealing position.
  • Press the pressure cook or manual button, then press the +/- button to select 8 minutes.
  • When cooking is completed, release the steam/pressure in short bursts at first, then longer bursts, until you're sure none of the soup will spew out from too much pressure.  Fully open the steam release.
  • Stir in parsley and serve.

Nutrition Information

Calories 193kcal (10%) Carbohydrates 25g (8%) Protein 7g (14%) Fat 7g (11%) Saturated Fat 3g (15%) Cholesterol 10mg (3%) Sodium 267mg (11%) Potassium 308mg (9%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 3545IU (71%) Vitamin C 3.4mg (4%) Calcium 36mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 193

% 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.