This Lemon Chicken with Orzo Soup is a comforting, flavorful dish that’s perfect for any season. It combines tender chicken, delicate orzo pasta, and a bright lemony broth with fresh herbs for a light yet satisfying meal. This soup is rich in protein, vitamins, and healthy carbs, making it a nourishing option for lunch or dinner.
**Ingredients**
*(Serves 4-6)*
**For the Soup:**
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 teaspoon salt (adjust to taste)
– ½ teaspoon black pepper
– 1 teaspoon dried oregano (or Italian seasoning)
– ½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
– 6 cups chicken broth (low sodium)
– 1 cup orzo pasta (or whole wheat orzo for more fiber)
– 2 cups cooked shredded chicken (rotisserie or poached)
– 2 tablespoons fresh lemon juice (or more to taste)
– 1 teaspoon lemon zest
– ¼ cup fresh parsley, chopped
**For the Egg-Lemon Thickener (Optional for Creamier Soup – Avgolemono Style):**
– 2 eggs
– ½ cup warm broth from the soup
– 2 tablespoons lemon juice
**For Serving:**
– Extra parsley for garnish
– Lemon wedges
– Freshly grated Parmesan (optional)
**Instructions**
**Step 1: Sauté the Vegetables**
1. Heat 2 tablespoons olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery, and sauté for 5 minutes until softened.
3. Stir in garlic, salt, pepper, oregano, and thyme, and cook for 30 seconds until fragrant.
**Step 2: Add Broth and Orzo**
1. Pour in chicken broth and bring to a gentle boil.
2. Stir in the orzo pasta and let it cook for 8-10 minutes, stirring occasionally to prevent sticking.
**Step 3: Add Chicken and Lemon**
1. Stir in the shredded cooked chicken and reduce heat to a simmer.
2. Add lemon juice and lemon zest, and let the flavors meld for 2 minutes.
**Step 4: (Optional) Make the Egg-Lemon Thickener**
1. In a small bowl, whisk 2 eggs with ½ cup warm soup broth to temper them.
2. Stir in 2 tablespoons lemon juice, then slowly pour the mixture into the soup, stirring continuously for a creamy texture.
**Step 5: Finish and Serve**
1. Remove from heat and stir in fresh parsley.
2. Taste and adjust seasoning as needed.
3. Serve hot, garnished with extra parsley, lemon wedges, and Parmesan (if using).
**Nutritional Information**
*(Per Serving, Approximate)*
– Calories: 320
– Protein: 28g
– Carbohydrates: 35g
– Fiber: 3g
– Sugar: 4g
– Fat: 8g
– Saturated Fat: 2g
– Sodium: 600mg
– Vitamin A: 60% DV
– Vitamin C: 25% DV
– Calcium: 10% DV
– Iron: 15% DV
**Notes & Tips**
– **Make It Gluten-Free:** Substitute orzo with gluten-free pasta or rice.
– **Make It Dairy-Free:** This soup is naturally dairy-free unless you add Parmesan.
– **For a Creamier Soup:** Use the egg-lemon thickener for an Avgolemono-style soup.
– **For More Protein:** Use bone broth instead of regular broth or add chickpeas.
– **Storage & Reheating:**
– Store in the fridge for up to 3 days.
– Reheat gently on the stove, adding a splash of broth if needed.
– If using the egg-lemon thickener, don’t boil when reheating.
– **Make It in a Slow Cooker:** Add all ingredients except orzo, lemon, and parsley, and cook on low for 6 hours. Add orzo 30 minutes before serving.
**Time Breakdown**
– Prep Time: 10 minutes
– Cooking Time: 25 minutes
– Total Time: 35 minutes
Enjoy this comforting and flavorful Lemon Chicken with Orzo Soup—a perfect meal for any occasion!