Description
This Healthy Lemon Chicken Soup with Orzo Pasta is a bright, comforting, and nourishing meal. Tender chicken, orzo pasta, carrots, celery, and onion simmer in a flavorful lemon-infused chicken broth.
Ingredients
Scale
- 1 1/2 pounds (600g) boneless, skinless chicken breasts
- 2 celery sticks, diced
- 2 medium carrots, peeled and diced
- 1/2 medium yellow onion, chopped
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic, finely minced
- 6 cups low-sodium chicken broth
- 1/4 teaspoon Italian seasoning (or more, to taste)
- 1 cup uncooked orzo pasta
- 1 tablespoon freshly squeezed lemon juice (or more, to taste)
- 1 tablespoon chopped fresh parsley, plus more for garnish
- 1/2 teaspoon salt, plus more to taste
- Black pepper, to taste
- 1/4 cup freshly grated Parmesan cheese, for serving (optional)
Instructions
- Sauté Vegetables: Melt the butter and olive oil together in a large Dutch oven or stockpot over medium-high heat. Add the diced celery, diced carrots, and chopped onion. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds more, until fragrant.
- Add Broth, Seasoning & Chicken: Pour the chicken broth into the pot. Add the Italian seasoning and the whole chicken breasts. Bring the mixture to a boil.
- Simmer Chicken: Reduce the heat to medium-low, cover the pot with a lid (leaving it slightly ajar for steam to escape), and simmer gently for 15 minutes, or until the chicken is cooked through.
- Cook Orzo & Shred Chicken: Carefully remove the cooked chicken breasts from the pot and set them aside on a cutting board. Remove and discard the bay leaves (if used, though not listed in ingredients). Add the uncooked orzo pasta to the simmering broth. Cook for about 10 minutes, or according to package directions, until the orzo is al dente. Stir regularly to prevent the pasta from sticking to the bottom of the pot. While the orzo cooks, shred the cooked chicken using two forks.
- Combine and Finish: Add the shredded chicken back into the pot with the cooked orzo. Stir in the fresh lemon juice and 1 tablespoon of chopped fresh parsley.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls. Sprinkle with freshly grated Parmesan cheese and additional chopped parsley, if desired. Serve immediately.
Notes
- Chicken: You can use pre-cooked or rotisserie chicken instead. Shred it and add it along with the lemon juice and parsley at the end, heating just until warmed through.
- Orzo: Stir the orzo frequently while it cooks to prevent sticking. You can substitute other small pasta shapes if preferred.
- Lemon Juice: Use freshly squeezed lemon juice for the best flavor. Adjust the amount to your liking – start with 1 tablespoon and add more for a tangier soup.
- Broth: Low-sodium chicken broth is recommended. Vegetable broth can be substituted.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The orzo will continue to absorb liquid, so you may need to add a splash of broth when reheating. Reheat gently.