Zesty Lemon Chicken Orzo Soup
Servings
4
Ready In:
30-45 minutes
Good For:
Lunch/Dinner
About this Recipe
Bursting with zesty flavors, this mouthwatering lemon chicken orzo soup is made with tender chicken, hearty orzo pasta, and vibrant vegetables. The tanginess of fresh lemon juice adds a refreshing twist to this comforting bowl of soup, making it perfect for anytime of the year.
INGREDIENTS:
- 1 lb. Boneless, Skinless Chicken Breasts, chopped into bite-size pieces or shredded
- 1 cup (8 ounces) Orzo Pasta, cooked according to package
- 4 cups Low-Sodium Chicken Broth
- 1 Lemon, zest and juice
- 1 Carrot, diced
- 1 Celery Stalk, diced
- 1 small Onion, diced
- 2 cloves Garlic, minced
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Bay Leaf
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Dried Oregano
- Salt and Pepper, to taste
- Fresh Parsley and Lemon Slices, for garnish
Step 1
In a large pot, heat olive oil over medium heat. Add onion, carrot, celery, and garlic. Sauté until onions become translucent.
Step 2
Cut the chicken breasts into small, bite-sized pieces and season with salt and pepper. Add the chicken to the pot and cook until no longer pink.
Step 3
Pour in the chicken broth, lemon zest, lemon juice, bay leaf, dried oregano and dried thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
Step 4
Once the soup has simmered, add the cooked orzo pasta. Cook for an additional 5 minutes to allow the flavors to blend.
Step 5
Remove the bay leaf from the pot. Taste and adjust seasoning wiht salt and pepper, if needed.
Step 6
Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
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