Description

This lemon chicken orzo soup is a light, comforting, and flavorful dish that’s perfect for cozy winter nights or spring gatherings. The tender chicken, fresh vegetables, and delicate orzo pasta come together in a bright, citrusy broth that feels both refreshing and hearty. What makes this soup special is its balance—warm and filling, yet tangy and uplifting with every spoonful. Whether you’re making it for a weeknight dinner or to comfort someone feeling under the weather, this soup is always a bowl of happiness.

Ingredients

Scale

2 tbsp olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
8 cups chicken broth
2 cups cooked shredded chicken
1 cup orzo pasta
1 tsp dried oregano
1 tsp salt (adjust to taste)
½ tsp black pepper
Juice of 2 lemons

2 tbsp fresh parsley, chopped

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Instructions

Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened (about 5 minutes).
Add garlic and cook for another minute until fragrant.
Pour in chicken broth and bring to a boil. Stir in shredded chicken, oregano, salt, and pepper.
Add orzo and cook until tender, about 8–10 minutes.
Stir in fresh lemon juice and parsley. Adjust seasoning to taste.

Serve hot with crusty bread or crackers.

Notes

Use rotisserie chicken for quicker prep.

Add spinach or kale for extra nutrition.

For creaminess, whisk in 1 egg yolk with a bit of broth before adding to the soup.