Lemon Chicken Orzo Soup
A comforting and nutritious soup made with tender chicken, hearty orzo pasta, and a zesty lemon twist, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 8 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 cup orzo pasta Can substitute with quinoa for gluten-free.
- Juice of 1 lemon
- 1 teaspoon dried thyme
- to taste salt and pepper
- for garnish fresh parsley
Instructions
Cooking Steps
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, minced garlic, carrots, and celery. Sauté until tender.
- Pour in the chicken broth, bringing it to a boil.
- Add the chicken breasts and thyme, then reduce the heat to simmer.
- Cook until the chicken is fully cooked through, about 20 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the orzo and let it cook until tender.
- Mix in the lemon juice, season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
For added richness, sauté the vegetables longer until golden. Adjust seasoning to your preference. If freezing, store in portions for up to three months.