A light yet hearty lemon chicken soup with orzo pasta, fresh herbs, and a bright citrus finish. Perfect for cozy meals, quick lunches, or when you need something comforting and flavorful.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs
¾ cup orzo pasta
1 onion, finely chopped
2 carrots, diced
2 celery stalks, sliced
2 garlic cloves, minced
8 cups low-sodium chicken broth
Zest of 1 lemon
Juice of 1–2 lemons (to taste)
2 tbsp olive oil or butter
Salt and pepper, to taste
Fresh dill or parsley, chopped
1 egg yolk (optional, for creamy version)
Instructions
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In a large pot, heat oil or butter over medium heat. Sauté onions, carrots, and celery for 6–8 minutes.
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Add garlic and cook for 1 minute more.
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Add chicken and pour in the broth. Bring to a simmer and cook for 20–25 minutes.
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Remove chicken, shred, and set aside. Add orzo and cook for 8–10 minutes.
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Return shredded chicken to the pot. Stir in lemon zest and juice.
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Optional: For creaminess, temper egg yolk with hot broth and stir it into the soup.
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Add fresh herbs, adjust seasoning, and serve warm.