Description
Discover how to make the best lemon chicken orzo soup with our easy to follow step-by-step recipe. Perfect for a cozy and flavorful meal with the best flavor!
Ingredients
- 1 tbsp olive oil or butter
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 cups (2 liters) low-sodium chicken broth
- 1 cup orzo pasta
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- Zest of 1 large lemon
- Juice of 1 large lemon (about 1/4 cup)
- 1/2 cup fresh dill, chopped
- 1/4 cup fresh cilantro or parsley, chopped
- Salt and freshly ground black pepper to taste
- Optional: 1 cup fresh spinach, 1/4 cup heavy cream or Greek yogurt
Instructions
- 1. Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and celery; sauté until softened, 5-7 minutes. Add garlic and cook for 1 minute until fragrant.
- 2. Simmer Broth: Pour in chicken broth. Bring to a gentle simmer, then reduce heat to low, cover, and simmer for 10-15 minutes to develop flavors.
- 3. Cook Orzo: Increase heat to medium-high and bring soup to a rolling boil. Stir in orzo pasta. Cook according to package directions (8-10 minutes), stirring occasionally, until al dente.
- 4. Add Chicken & Lemon: Reduce heat to low. Stir in shredded chicken, lemon zest, and lemon juice. If using spinach, stir in now and wilt for 1-2 minutes.
- 5. Finish & Serve: Remove from heat. Stir in fresh dill and cilantro. Taste and adjust seasoning with salt and pepper. If desired, stir in heavy cream or Greek yogurt. Serve hot.
- Prep Time: 15 mins
- Cook Time: 30 mins