Description
This BEST Lemon Chicken Orzo Soup is a light, cozy, and flavor-packed dish perfect for any season. Packed with fresh vegetables, tender chicken, bright lemon zest and juice, and delicate orzo pasta, this soup delivers comfort and nutrition in every bowl. The combination of sautéed veggies, aromatic herbs, and lemon gives this soup a delightful freshness and warmth, making it an ideal homemade meal for family dinners or meal prep.
Ingredients
Scale
Vegetables & Aromatics
- 2 Tablespoons salted butter, divided
- 1 large red onion, chopped or shredded
- 1 ½ cups shredded carrots
- 2 celery ribs, diced
- 1 serrano pepper, minced
- 6–8 baby bella mushrooms, chopped
- 1 medium zucchini, shredded
- 3–4 green onions, chopped
- 2–3 Tablespoons chopped fresh parsley
- Optional: 1 handful chopped spinach per person
Seasonings & Herbs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- 2 large lemons, zested and juiced
Liquids & Protein
- 5 cups chicken broth
- 2 cups water
- 2 chicken breasts or 1 rotisserie chicken, cooked and shredded
Carbohydrates
- ½ cup dry orzo pasta
Optional Garnishes
- Additional parsley
- Additional green onion
- Fried mushrooms
Instructions
- Prep Ingredients: Prepare all the ingredients as specified—chop, shred, mince, and zest as needed for quick and smooth cooking.
- Sauté Vegetables: In a large soup pot, melt half of the butter over medium-high heat. Add onions, carrots, celery, and serrano pepper. Sauté until onions become translucent and start to soften. Add mushrooms and continue sautéing for 5-10 minutes until mushrooms soften and onions begin to caramelize.
- Add Zucchini and Seasonings: Stir in the shredded zucchini. Season the mixture with salt, garlic powder, onion powder, dried thyme, dried rosemary, and black pepper. Add lemon zest and half of the lemon juice, ensuring no seeds are included. Drop the juiced and zested lemons into the pot to infuse flavor further, and mix well.
- Add Broth and Simmer: Pour in the chicken broth and water. Bring to a boil, then reduce heat to a simmer. Let it cook uncovered for 5 minutes, stirring occasionally to meld flavors.
- Remove Lemons and Add Chicken & Orzo: Use tongs to remove the lemons, squeezing out any remaining juice into the soup before discarding them. Add shredded chicken and dry orzo pasta to the pot. Simmer for 10-15 minutes, stirring occasionally, until the orzo is tender and cooked through.
- Finish and Serve: Stir in the chopped green onions and parsley. Taste and adjust seasoning with additional salt, pepper, or reserved lemon juice according to preference. Serve the soup immediately for best flavor and texture.
Notes
- Optional: Add a handful of fresh chopped spinach to the bottom of your soup bowl, then ladle hot soup over the top and mix. The spinach’s fresh flavor complements the lemon and enriches the dish.
- Freezing: Freeze the soup in individual portions for convenient reheating and serving later.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days.
