Description
A comforting and bright Lemon Chicken Orzo Soup featuring tender shredded chicken, fresh vegetables, and zingy lemon juice, simmered to perfection with orzo pasta. This easy stovetop recipe is perfect for a hearty meal that balances savory flavors with a refreshing citrus twist.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 cup diced carrots
- 1/2 cup diced celery
- 3 cloves garlic, minced
Soup Base and Protein
- 8 cups chicken broth
- 2 large boneless, skinless chicken breasts (about 1 pound)
- 4 sprigs fresh thyme
- 1 dried bay leaf
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Pasta and Flavoring
- 1 cup orzo pasta
- 1 lemon, juiced
Instructions
- Sauté Vegetables: In a large soup pot or Dutch oven over medium heat, heat the olive oil and add the finely diced onion, carrots, celery, and minced garlic. Cook and stir until the vegetables are softened and fragrant, about 5 minutes.
- Add Chicken and Broth: Increase the heat to high, then pour in the chicken broth. Add the raw chicken breasts, fresh thyme sprigs, dried bay leaf, kosher salt, and black pepper. Bring the mixture to a rolling boil.
- Simmer: Once boiling, cover the pot with a lid and lower the heat to medium-low. Let the soup simmer gently for 15 to 20 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Shred Chicken and Add Orzo: Remove the cooked chicken breasts from the pot onto a plate and shred them using two forks. Add the shredded chicken back into the soup along with the dry orzo pasta.
- Cook Orzo: Continue cooking the soup over medium-low heat, stirring occasionally to prevent sticking, until the orzo pasta is tender but still slightly firm to the bite (al dente), about 10 minutes.
- Add Lemon Juice: Stir in the freshly squeezed lemon juice to brighten the flavors. Before serving, remove and discard the thyme sprigs and bay leaf.
Notes
- Ensure the chicken is cooked through to an internal temperature of 165°F for safety.
- Stir occasionally when cooking the orzo to avoid sticking or clumping at the bottom.
- Adjust the lemon juice quantity to taste if you prefer a more or less tangy soup.
- For a richer flavor, consider using homemade chicken broth.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
