Description
This comforting Chicken Lemon Orzo Soup combines tender chicken thighs, fresh vegetables, and bright lemon flavors simmered in a savory chicken broth with orzo pasta. Enhanced with herbs and Parmesan, it's a hearty, warm, and tangy soup perfect for any season or family gathering.
Ingredients
Soup Base
- 1 tablespoon butter
- 4 carrots, chopped
- 3 celery stalks, chopped
- ½ yellow onion, small diced
- 8-10 cups chicken broth
- 3-4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon oregano
- 1 teaspoon parsley
- ½ teaspoon thyme
- ½ teaspoon lemon zest (optional)
- ½ - 1 teaspoon sea salt
- ½ teaspoon cracked pepper
Chicken
- 1.5 pounds boneless skinless chicken thighs (or chicken breast)
Main Ingredients
- 1 ¼ cups orzo
- ¼ cup grated Parmesan cheese
- Juice of two lemons (just over ⅓ cup)
- 1 large handful baby spinach (optional)
Instructions
- Prepare the vegetables: Prep your ingredients and then heat butter over medium-high heat until melted. Add the carrots, onion, and celery and sauté until the onions start to become translucent, about 5-7 minutes.
- Simmer the chicken and broth: Add about 8-9 cups of chicken broth along with the oregano, parsley, thyme, garlic, bay leaves, chicken thighs, lemon zest (not the juice), sea salt, and cracked pepper. Lower the heat to medium-low and bring to a gentle simmer, then cover the pot and cook for about 15 minutes or until the chicken reaches an internal temperature of 175°F-180°F for thighs or 165°F for breasts.
- Shred the chicken: Remove the cooked chicken from the pot and place it on a separate plate to cool slightly. Shred the chicken using two forks.
- Cook the orzo: While the chicken cools, add the orzo to the simmering soup. Cook until al dente, approximately 11-12 minutes, stirring occasionally to prevent sticking. Once cooked, stir in the grated Parmesan cheese until melted and smooth. Add the shredded chicken back to the soup.
- Add spinach and finish with lemon juice: If using, add the baby spinach now and allow it to wilt. Add more broth if the soup is too thick or some broth has evaporated. A few minutes before serving, stir in the fresh lemon juice and adjust seasoning with additional lemon zest if desired. Remove from heat and let the soup cool for several minutes before serving.
Notes
- You can substitute chicken breasts for thighs, adjusting cooking time and temperature as noted.
- Lemon zest is optional but adds a beautiful fragrant note without the acidity of the juice.
- Adding baby spinach is optional but recommended for added color and nutrition.
- Use freshly grated Parmesan for best flavor and melting quality.
- Adjust salt and pepper to your taste, especially if using low-sodium broth.
- Make sure to not overcook the orzo as it will continue to soften slightly after removing from heat.
