Description
A light yet comforting soup made with tender chicken, silky orzo, and a bright splash of lemon, perfect year-round.
Ingredients
- 1 lb bone-in chicken thighs or breasts
- 1 cup orzo pasta
- 8 cups chicken broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 lemon, juice and zest
- 2 tablespoons fresh parsley or dill, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot and sauté onion, carrot, and celery until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and add chicken pieces. Simmer until chicken is fully cooked.
- Remove chicken, shred with two forks, and return to the pot.
- Add orzo and cook 8–10 minutes until tender, stirring occasionally.
- Stir in fresh lemon juice and zest.
- Season with salt and pepper to taste.
- Finish with fresh parsley or dill before serving.
Notes
For best results, use fresh lemon juice. If storing, add extra broth or water when reheating as orzo absorbs liquid.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American