Lemon Chicken Orzo Soup
from kristineskitchenblog.comThis lemon chicken orzo soup is one of our very favorite soup recipes! A touch of fresh lemon adds brightness to this comforting chicken soup. It's easy to make with simple ingredients.
Servings: 8 servings
Calories: 245kcal
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 4 medium carrots peeled and sliced into ¼-inch thick rounds or half rounds
- 3 ribs celery chopped
- 4 cloves garlic minced
- 8 cups low sodium chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1.25 pounds boneless skinless chicken breasts
- 1 cup uncooked orzo pasta
- ½ teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- chopped fresh parsley optional, for serving
Instructions
- Heat the olive oil in a large Dutch oven or pot over medium heat. Once hot, add the onion, carrots and celery to the pot. Saute, stirring occasionally, until the vegetables start to soften, about 6 minutes.
- Add the garlic to the pot and cook, stirring, for 30 seconds.
- Add the chicken broth, thyme, salt and pepper to the pot. Stir.
- Nestle the chicken breasts into the broth. Slowly bring the soup to a boil over medium heat. Reduce the heat to a low simmer, cover, and cook for 20 minutes, or until the chicken is cooked through and the vegetables are tender. The chicken should register at least 165° F on an instant read thermometer.
- Transfer the chicken to a clean plate, cutting board or bowl and let it rest for a few minutes. Then shred the chicken.
- Meanwhile, stir the orzo into the soup. Increase the heat to medium, cover the pot, and simmer for 9-11 minutes, stirring occasionally to keep the orzo from sticking to the bottom of the pot, until orzo is just tender.
- Stir the shredded chicken into the soup, along with the lemon zest and lemon juice. Taste and season with additional salt and pepper, as needed. Serve, with fresh parsley if desired.
Video
Notes
- Storing Leftovers: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a covered pot on the stove over medium heat until simmering, adding more broth as needed.
Nutrition
Calories: 245kcal | Carbohydrates: 23g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 334mg | Potassium: 684mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5187IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 1mg
