Description
Light, cozy, and full of fresh flavor, this lemon chicken orzo soup is a one-pot comfort meal with citrus lift and tender chicken. Ready in 35 minutes and perfect year-round.
Ingredients
- Chicken thighs or breasts (1½ lb)
- Orzo pasta (¾ cup dry)
- Fresh lemon (2 large)
- Garlic (4 cloves)
- Chicken broth (5 cups)
- Olive oil (1 tbsp)
- Dried oregano and thyme (½ tsp each)
- Fresh parsley or dill (¼ cup, chopped)
- Parmesan rind (optional but recommended)
Instructions
1. Heat olive oil in a large pot over medium heat. Add garlic and cook 60 seconds until fragrant. Add dried oregano and thyme and stir for 30 seconds.
2. Add chicken to the pot. Season with salt and pepper. Pour in chicken broth. Add the parmesan rind if using.
3. Bring to a boil, then reduce to a simmer. Cook 18 minutes until chicken is cooked through.
4. Remove chicken and shred it. Remove and discard the parmesan rind.
5. Return shredded chicken to the pot. Bring back to a gentle simmer.
6. Add orzo. Cook 8–9 minutes, stirring occasionally, until orzo is just tender.
7. Remove from heat. Stir in lemon juice and lemon zest. Add fresh parsley or dill.
8. Taste and adjust salt. Add more lemon if desired. Serve immediately.
Notes
- Add the lemon juice and zest off the heat or just before serving.
- Lemon cooked for too long turns slightly bitter
- For the brightest, most vibrant flavor, squeeze it in right at the end.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: Soup
- Method: Stovetop
- Cuisine: mediterranean
Nutrition
- Serving Size: 1 Serving
- Calories: 340Kcal
- Fat: 16
- Carbohydrates: 25g
- Protein: 28g
Keywords: Lemon Chicken Orzo