Easy Lemon Chicken Orzo Soup Recipe

I make chicken soup twice a week because I love it soo much! Yesterday, I made this Lemon chicken orzo soup, and it was a hit!

My Lemon chicken orzo soup recipe is tasty and cozy, with a bursting, bright, lemony flavor mixed into chicken, pasta and hearty veggies.

Lemon Chicken Orzo Soup Recipe

I am super excited to share my latest and most impressive chicken soup recipe. First, let's talk about this soup's flavor, texture and seasonings.

This soup is so tasty, comforting and adding lemon juice to this soup really elevates the flavour to the next level. The texture is also smooth and tender because of the orzo, which is just a typical pasta with a rice grain-like shape.

Another good thing about this soup is that I seasoned it with salt, ground black pepper, dried thyme, and fresh rosemary. Hence, the flavor from the chicken and lemon would surely be enriched.

You'll Need

Chicken Thighs: I used boneless, skinless chicken thighs because they are rich. Also, They're a good bit juicier and more flavorful than the other chicken parts.

Olive Oil: I am using a minimal amount of olive oil to cook the chicken thighs.

Seasonings: I used ground black pepper, dried thyme, fresh rosemary and salt.

Carrots and Celery: Carrots and celery are the vegetables that I added to my soup.

Chicken Stock: Chicken stock helps in adding more flavor, you may use chicken broth instead.

Onion And Garlic: They boost the taste of the soup.

Bay Leaves: It adds another layer of flavor to my soup.

Orzo Pasta: Orzo pasta is tasty and an ideal addition to this soup for a more tender texture.

Lemon Juice: Lemon juice really brightens the flavors.

Fresh Parsley Leaves: I use parsley to garnish the dish and also to add an extra flavour and color to the soup.

“See the recipe card for full information on ingredients and quantities.”

How to Make Lemon Chicken Orzo Soup?

One: Wash chicken thighs, pat dry with a paper towel, then season with salt and pepper. 

Two: Heat half of olive oil in a large pot over medium heat. Add chicken thighs to the pot and cook for 3-4 minutes until golden; set aside.

Three: Now, add the remaining oil to the pot. Add onion, garlic, celery and carrots. Cook for 3-4 minutes; until softened (stirring occasionally).

Four: Add in chicken stock, thyme, bay leaves, and rosemary; bring to a boil.

Five: Add in orzo and chicken thighs; reduce the heat and simmer for 10-15 minutes or until orzo is soft. Stir in lemon juice and parsley, then serve immediately.

Top Tips!

• You can use leftover cooked chicken instead of cooking raw chicken.
• Don't overcook, orzo gets mushy in the soup if it’s cooked too long. It’s essential to follow the cooking times listed.
• To make this recipe gluten-free, you may use rice instead of orzo; however, if you use long-grain or brown rice, it will take much more time to cook than if you use short-grain rice.

Serve It With

I love to serve it with Gyro Bread; It always goes well with soups, and for a fancier combo, I serve it with Elote Corn Salad.

You may also serve this soup with Markovcha Carrot Salad or Summer Couscous Salad.

How Do I Store Leftovers?

I place the leftovers in an airtight container and refrigerate it for up to four days. You may reheat the soup in a microwave or stove over medium-low heat.

More Chicken Soup Recipes

• Easy Chicken Lentil Soup Recipe
• Easy Creamy Chicken And Rice Soup
• Old Fashioned Chicken Vegetable Stew

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