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–+ servings
Butternut squash chicken soup with orzo and vegetables.

Lemon Chicken Orzo Soup

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 228 kcal

Ingredients
  

  • 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

Instructions
 

  • In a large pot, heat butter over medium heat. Add onion, carrots, celery, and garlic. Cook until vegetables are softened, about 4 minutes.
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  • 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.
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  • Add the cooked chicken and continue to simmer until the orzo is tender, about 5 more minutes.
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  • 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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Nutrition

Calories: 228kcalCarbohydrates: 24gProtein: 19gFat: 6gSaturated Fat: 2gSodium: 1075mgFiber: 2g
Keyword Lemon Chicken Orzo Soup
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