Like liquid sunshine! Warm up to this zesty Lemon Chicken Orzo Soup!
Lemons are common enough in desserts: think lemon meringue pie, lemon bars, or the lemon loaf at Starbucks. But have you ever had lemon in soup? At first, it might seem strange to think of citrus plus hot soup, but trust me on this. Lemon juice added to chicken orzo soup creates the same buzz as adding a pickle on your cheeseburger or goat cheese to that salad. It brightens everything up!
There is a delicious Greek soup called avgolemono, which relies on lemon juice and is similar to this lemon chicken orzo soup. However, it is usually made with rice, and you stir in an egg at the end to make it creamy. This lemon chicken orzo soup, though, is clear and brothy, with orzo as the starch.
You will love this soup because it is a great way to use up chicken (whether you cooked it or it’s leftover rotisserie). Because it is broth-based, it’s fairly low in fat and rich in nutrient-packed veggies. Paired with a slice of crusty bread, it’s a soup that can make a hearty, warm lunch or light meal. Leftovers keep well in the fridge or freezer, making it a great option to take to a friend or family member who’s a little under the weather and could use something bright and uplifting.
How Many Lemons Do You Need?
In the ingredients list below, it calls for a quarter cup of fresh lemon juice. How does that translate when you’re standing in the produce section, wondering how many you really need? In general, you can count on a medium-sized lemon producing about three tablespoons of juice, which is just shy of a quarter cup. For this recipe, either purchase two medium-sized lemons or one large.
FAQs & Tips
How Do I Store Leftovers?
Simply let the soup cool to room temperature and store it in the refrigerator for up to 3-4 days in an airtight container. Note that the orzo will continue to soak up the broth, so you will want to add a little water or broth when you reheat it. You can also freeze cooled soup. It will keep for up to 2 months in the freezer, but keep in mind that you will likely have to add a little liquid when reheating from frozen as well.
Can I Use Bottled Lemon Juice?
Yes, you can use bottled lemon juice in a pinch, but the flavor will not be as bright or fresh. Juicing your own lemon is best. If you do need to use bottled lemon juice, just swap out with an equal amount and taste after stirring. Adjust as needed.
Skim During The Simmer Time
Sometimes, a bit of foam will develop on top of the soup during the simmering process. This is simply the proteins and fats interacting with the high temps. Skim the foam off, and consider turning down the burner setting a bit to get a nice, gentle simmer.
Serving Suggestions
A big bowl of lemon chicken orzo soup with a slice of freshly baked Focaccia is just about perfect on a chilly day or if you could use a little boost. If you want to round out the meal with something else, consider serving with soup’s favorite sandwich, Grilled Cheese. If you want a fresh salad, Spinach Salad pairs nicely with this soup. Enjoy!
Lemon Chicken Orzo Soup
Ingredients Â
- 2 teaspoons unsalted butter
- 1/2 large onion diced
- 2 medium carrots peeled and diced
- 2 celery ribs diced
- 4 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 7 cups chicken broth
- 1 cup orzo pasta
- 2 1/4 cups cooked chicken shredded
- 1/4 cup fresh lemon juice
- 3 tablespoons freshly chopped parsley plus more for garnish
- Kosher salt and pepper to taste
InstructionsÂ
- In a large pot, heat butter over medium heat. Add onion, carrots, celery, and garlic. Cook until vegetables are softened, about 4 minutes.
- Add dried thyme, basil, and oregano, and stir. Cook for another minute.
- Pour in the chicken broth and bring to a boil.
- Add orzo pasta to the boiling broth. Reduce heat to a simmer and cook for 7 minutes.
- Add the cooked chicken and continue to simmer until the orzo is tender, about 5 more minutes.
- Stir in the lemon juice and fresh parsley. Season with salt and pepper to taste and add more lemon juice if preferred.
- Serve hot with additional fresh parsley on top.
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