Chicken Soup with Lemon and Orzo Recipe
Bright, cozy and full of flavor, this lemon chicken orzo soup recipe is the king of easy one pot meal that feels like a warm hug with a fresh twist. This soup is light and comforting broth that's perfect for any season.
Ingredients
- 1 tbsp Olive Oil
- 1 Onion - finely chopped
- 2 Carrots - diced
- 2 ribs Celery - diced
- 3 cloves Garlic - minced
- 1 tsp Dried Oregano
- ½ tsp Dried Thyme
- 1 Bay Leaf
- 6 cups Chicken Stock - best quality possible
- 1 lb Chicken Thighs - boneless & skinless or breasts
- ¾ cup Orzo
- 1 Lemon - zest & juice, more to taste/garnish
- Sea Salt and Black Pepper
- Fresh Dill - or parsley to garnish
Instructions
- Heat the olive oil in a large pot or Dutch Oven over medium heat.
- Add the diced onion, carrots, and celery with a pinch of sea salt. Cook for 5–7 minutes until softened but not browned.
- Add the minced garlic, oregano, thyme, and bay leaf. Cook for 30 seconds until fragrant.
- Pour in the chicken stock and bring to a gentle simmer.
- Season the chicken thighs with salt and pepper and add them to the pot.
- Simmer for 10 minutes, then add the orzo and stir.
- Simmer for another 8-10 minutes. stirring occasionally until the orzo and chicken is fully cooked.
- Remove the chicken to a plate and shred with two forks. Tip the shredded meat back into the pot.
- Stir in the lemon zest and juice. Season generously with salt and pepper and remove the bay leaf.
- Ladle into bowls and finish with fresh dill and lemon slices, if desired.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.
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