Lemon Orzo Chicken Soup Recipe
Warming, hearty and full of fresh flavors, this lemon orzo chicken soup is all kinds of delicious. Simple to make in one pot, it's sure to become a family favorite.
Servings: 6 people
Calories: 289kcal
Ingredients
- 3 Tablespoons salted butter divided
- 1- pound boneless skinless chicken thighs cut into 1-inch pieces
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper can add more if you like spicy
- 2 medium carrots chopped (~1 cup)
- 2 celery stalks chopped (~ 1 cup)
- 1 onion chopped
- 6 cups chicken broth
- 1 ¼ cup Orzo pasta
- Juice of one fresh lemon ~2 Tablespoons
- 1 teaspoon lemon zest
- Chopped parsley optional garnish
Instructions
- In a large pot over medium heat add 2 tablespoons of the butter, the chicken, Italian seasoning, garlic powder, cayenne pepper, and salt. Cook everything together until the chicken is no longer pink, about 5-7 minutes. Take the chicken out and set aside for now.
- Melt the other 1 tablespoon of butter in the pot and then add in the chopped carrots, celery, and onion. Cook until softened.
- Take the chicken broth and add it into the pot. Bring the stock mixture to a boil.
- Pour in the orzo pasta and cook until softened, about 8-10 minutes.
- Stir in the lemon juice and zest and place the set aside chicken back into the pot. Stir everything together.
- Serve and enjoy with chopped parsley as a garnish.
Notes
- Make this soup in a heavy bottomed pot or Dutch oven. It will distribute the heat more evenly and is less likely to scorch the bottom.
- Feel free to add in other veggies like bell peppers and mushrooms if you like.
- If making ahead of time, don't add in the orzo until you are ready to serve.
Nutrition
Calories: 289kcal | Carbohydrates: 29g | Protein: 20g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 996mg | Potassium: 564mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3684IU | Vitamin C: 22mg | Calcium: 53mg | Iron: 2mg