Description
This One Pot Lemon Chicken Orzo Soup is a comforting and flavorful meal that combines tender chicken, fresh vegetables, and tender orzo pasta in a zesty lemon-infused broth. Perfect for a quick and easy weeknight dinner, this soup is both nourishing and delicious, made entirely on the stovetop in a single pot.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
Protein
- 1 pound boneless, skinless chicken breasts or thighs
Liquids and Seasonings
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Pasta and Finishing Touches
- 3/4 cup uncooked orzo pasta
- Juice and zest of 1 lemon
- 2 tablespoons fresh chopped parsley
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and celery stalks. Sauté the vegetables for 5 to 6 minutes until they become softened and fragrant.
- Add Garlic: Stir in the minced garlic and continue cooking for 30 seconds to release its aroma, taking care not to burn it.
- Cook Chicken: Place the chicken breasts or thighs into the pot with the vegetables. Pour in the chicken broth, then season with salt, black pepper, dried thyme, and dried oregano. Bring the mixture to a boil, then lower the heat and simmer for 15 to 20 minutes until the chicken is fully cooked.
- Shred Chicken: Remove the cooked chicken from the pot. Using two forks, shred the chicken into bite-sized pieces, then return it to the pot.
- Add Orzo and Simmer: Stir in the uncooked orzo pasta and let the soup simmer for 8 to 10 minutes, or until the orzo is tender and cooked through.
- Finish with Lemon and Herbs: Stir in the fresh lemon juice, lemon zest, and chopped parsley. Taste the soup and adjust the seasoning if needed.
- Serve: Ladle the soup into bowls and serve it warm for a satisfying and cozy meal.
Notes
- For richer flavor, use homemade chicken broth instead of store-bought.
- Add a handful of baby spinach at the end of cooking for extra greens and nutrition.
- This soup stores well in the refrigerator and often tastes even better the next day as flavors meld.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 3g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
