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Lemon Chicken Orzo Soup

A comforting and flavorful soup packed with tender chicken, orzo pasta, and vibrant lemon, perfect for cozy meals any day of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons extra virgin olive oil for sautéing
  • 1 medium yellow onion chopped
  • 2 sticks celery chopped
  • 2 medium carrots sliced into 1/4-inch rounds
  • 3 cloves garlic minced
  • 1 pound boneless skinless chicken breast the main protein
  • 4 cups chicken stock or homemade for richer flavor
  • 2 cups water for broth consistency
  • 2 teaspoons dried oregano for seasoning
  • 1/2 teaspoon turmeric for color
  • 1/2 teaspoon red pepper flakes for a gentle kick
Final Touches
  • 3/4 cup uncooked orzo pasta can substitute with rice or quinoa
  • 1 cup frozen peas for color and sweetness
  • 2 medium lemons zest and juice
  • 2 stalks green onions trimmed and chopped for freshness
  • 1/2 cup fresh parsley chopped for garnish

Method
 

Preparation
  1. In a large Dutch oven or heavy cooking pot, heat the extra virgin olive oil until it shimmers.
  2. Add the yellow onion, celery, carrots, and garlic. Season with salt and black pepper. Sauté for about 5 minutes until the vegetables soften.
Cooking
  1. Introduce the chicken, chicken stock, and water to the pot. Season with more salt and black pepper, then stir in oregano, turmeric, and red pepper flakes.
  2. Bring to a gentle boil, then reduce heat and let the chicken cook for 10-15 minutes, skimming off any foam.
  3. Remove the chicken, let it rest, then add the orzo and peas to the pot. Increase heat to bring to a boil.
  4. Shred the chicken into bite-sized pieces with two forks and return to the pot once the orzo is tender—approximately 8 minutes.
Final Assembly
  1. Turn off the heat, stir in lemon juice and zest, then add green onions and parsley.

Notes

For a creamier soup, stir in a splash of heavy cream or coconut milk just before serving. Store in airtight containers; it can be refrigerated for up to 4 days or frozen (best before adding orzo).