This Lemon Chicken Orzo Soup is so light and refreshing, just the perfect meal for Spring or Summer! Super easy to make, you will put this dinner on repeat and will soon become a family favorite!
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You will need:
3 cups cooked, pulled chicken
2 carrots
3 celery stalks
½ medium yellow onion
3 cloves garlic
2 TB fresh lemon juice
6 cups chicken broth
1 cup uncooked orzo pasta
½ tsp dried oregano
½ tsp dried basil
¼ tsp fresh ground pepper
Chopped parsley for garnish -optional
Directions for Lemon Chicken Orzo Soup:
First slice the carrots and celery and chop the garlic and onion, saute in a large stock pot with 2 tsp olive oil for a few minutes until softened.
Next, pour the chicken broth into the large stock pot, add the oregano, basil, and pepper. Simmer until the vegetables are tender.
Meanwhile, cook the pasta in a separate pot according to package instructions. (you don’t want to cook it in the soup broth because it will absorb too much of the broth.
Then add the lemon juice and cooked chicken and heat until chicken is warm.
Ladle the cooked orzo into a soup bowl and pour the soup on top.
Garnish with chopped parsley
This Lemon Chicken Orzo Soup is such a light and refreshing meal and such a comfort food as well! This is great any time of year, but especially in the spring or summer when you really want to feel all the comfort of fall or winter, but not the heaviness in a meal. Great for potlucks and family gatherings, everyone young and old enjoys this soup! Serve with a baguette or garlic bread, or a refreshing side salad like my Easy Broadway Pea Salad that everyone raves about!
For more easy soup recipes like my Best ever White Chicken Chili, click here
Lemon Chicken Orzo Soup
This is the best lemon chicken orzo soup! So easy to make in less than 30 minutes, it's light and comforting!
Ingredients
- 3 cups cooked, pulled chicken
- 2 carrots
- 3 celery stalks
- ½ medium yellow onion
- 3 cloves garlic
- 2 TB fresh lemon juice
- 6 cups chicken broth
- 1 cup uncooked orzo pasta
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ tsp fresh ground pepper
- Chopped parsley for garnish -optional
Instructions
- First slice the carrots and celery and chop the garlic and onion, sauté in a large soup pot with 2 tsp olive oil for a few minutes until softened.
- Next, pour the chicken broth into the large soup pot, add the oregano, basil, and pepper. Simmer until the vegetables are tender.
- Meanwhile, cook the pasta in a separate pot according to package instructions. (you don’t want to cook it in the soup broth because it will absorb too much of the broth.
- Then add the lemon juice and cooked chicken and heat until chicken is warm.
- Ladle the cooked orzo into a soup bowl and pour the soup on top.
- Garnish with chopped parsley
