Lemon Chicken Orzo Soup

5 from 8 votes

This lemon chicken orzo soup is tasty, cozy, and bursting with flavors. It's ready in less than 30 minutes!

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Soup

Cuisine: Greek

Servings: servings

Calories: 242kcal

Author: Radwa

Wash chicken thighs, pat dry with a paper towel, then season with salt and pepper.
500 g chicken thighs, ¼ teaspoon ground black pepper, ½ teaspoon salt
Heat half of olive oil in a large pot over medium heat.
2 tablespoon olive oil
Add chicken thighs to the pot and cook for 3-4 minutes until golden; set aside.
Now, add the remaining oil to the pot. Add onion, garlic, celery and carrots. Cook for 3-4 minutes; until softened (stirring occasionally).
3 carrots, 2 stalks celery, 1 onion, 3 cloves garlic
Add in water, chicken stock, thyme, bay leaves, and rosemary; bring to a boil.
½ teaspoon dried thyme, 5 cups water, 1 sprig rosemary, 2 bay leaves
Add in orzo and chicken thighs; reduce the heat and simmer for 10-15 minutes or until orzo is soft.
¾ orzo pasta
Stir in lemon juice and parsley, then serve immediately.
1 lemon juice, 2 tablespoon fresh parsley leaves

You can use leftover cooked chicken instead of cooking raw chicken.
Don't overcook, orza gets mushy in the soup if it’s cooked too long. It’s essential to follow the cooking times listed.