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–+ servings
Hannah

Lemon Chicken Soup with Orzo: A Zesty Comfort Dish

A zesty and comforting Lemon Chicken Soup with Orzo, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 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
  • 1/4 cup fresh parsley chopped (for garnish)
  • Lemon slices for garnish

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
  2. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  3. Pour in the chicken broth and bring to a boil.
  4. Add the uncooked orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
  5. Stir in the shredded chicken, lemon juice, and dried oregano. Season with salt and pepper to taste. Heat through for about 2-3 minutes.
  6. Serve hot, garnished with fresh parsley and lemon slices.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 8.5gCholesterol: 70mgSodium: 800mgFiber: 2gSugar: 2g

Notes

  • For a creamier soup, stir in 1/2 cup of heavy cream just before serving.
  • Substitute quinoa for orzo for a gluten-free option, adjusting cooking time as needed.

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