Lemon Chicken Orzo Soup

This Lemon Chicken Orzo Soup is pure comfort in a bowl - light but hearty, with juicy chicken, tender orzo, and a lemony kick that makes it taste fresh and cozy at the same time.

Course Soup

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 322kcal

Author Kylee Ayotte

Ingredients

1 small onion diced
2 carrots peeled and sliced
2 celery stalks sliced
3 cloves garlic minced
1 lemon zested and juiced
1 tablespoon olive oil
8 cups chicken broth
1 teaspoon dried oregano
½ teaspoon dried thyme
salt and pepper to taste
1 pound boneless skinless chicken breasts
1 cup orzo
1/8 cup fresh dill chopped
Fresh dill and lemon wedges for garnish

Instructions

Get prepped: Dice 1 small onion. Slice the 2 carrots and 2 celery stalks. Mince the 3 cloves garlic . Zest and juice the 1 lemon.
Sauté the veggies: In a large pot, heat 1 tablespoon olive oil over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes, until the vegetables start to soften. Stir in the garlic and cook another 30 seconds until fragrant.
Add broth and herbs: Pour in the 8 cups chicken broth. Add 1 teaspoon dried oregano, ½ teaspoon dried thyme, salt and pepper. Stir to combine.
Cook the chicken: Add the 1 pound boneless skinless chicken breastss to the pot. Bring to a gentle boil, then reduce heat and simmer for 15 minutes or until the chicken is cooked through.
Shred and cook the orzo: Remove the chicken and shred it with two forks. Return it to the pot, then stir in the 1 cup orzo. Simmer for about 10 minutes, or until the orzo is tender.
Add lemon juice and zest: Stir in the lemon juice, lemon zest and 1/8 cup fresh dill. Taste and adjust seasoning as needed.
Serve: Ladle into bowls and garnish with Fresh dill and lemon wedgesif desired. Devour.

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