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Olivia

Lemon Chicken Soup with Orzo: A Comforting Delight!

A comforting and flavorful Lemon Chicken Soup with Orzo, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 medium carrots sliced
  • 2 celery stalks sliced
  • 8 cups chicken broth
  • 1 cup uncooked orzo pasta
  • 2 cups cooked chicken shredded
  • 1/4 cup fresh lemon juice about 2 lemons
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • Lemon wedges for serving

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
  2. Add the sliced carrots and celery to the pot, cooking for another 5 minutes until they begin to soften.
  3. Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the uncooked orzo pasta and cook according to package instructions, usually about 8-10 minutes.
  4. Once the orzo is cooked, stir in the shredded chicken, lemon juice, and dried oregano. Season with salt and pepper to taste.
  5. Remove the pot from heat and let it sit for a few minutes to allow the flavors to meld.
  6. Serve hot, garnished with fresh parsley and lemon wedges on the side.

Nutrition

Serving: 1bowlCalories: 290kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 8.5gCholesterol: 60mgSodium: 800mgFiber: 2gSugar: 2g

Notes

  • For a creamier soup, stir in 1/2 cup of heavy cream just before serving.
  • To make it a vegetarian option, substitute the chicken with chickpeas and use vegetable broth instead of chicken broth.

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