Description
A light and refreshing lemon chicken orzo soup featuring tender shredded chicken, delicate orzo pasta, and a bright citrusy flavor. This Mediterranean-inspired soup is perfect for a cozy meal that’s both nourishing and flavorful.
Ingredients
Main Ingredients
- 2 cups cooked chicken (shredded)
- 6 cups chicken broth
- 3/4 cup orzo pasta
- 2 cloves garlic (minced)
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley (chopped)
Instructions
- Sauté Garlic: Heat 1 tablespoon of olive oil in a pot over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, making sure not to brown it to avoid bitterness.
- Add Broth and Boil: Pour in 6 cups of chicken broth and bring the mixture to a boil over high heat.
- Cook Orzo: Stir in 3/4 cup of orzo pasta. Reduce heat to medium and cook until the orzo is tender, about 8-10 minutes, stirring occasionally to prevent sticking.
- Add Chicken: Add 2 cups of shredded cooked chicken to the pot and heat through for about 3-5 minutes until warmed.
- Add Lemon Juice: Stir in 2 tablespoons of freshly squeezed lemon juice to brighten the soup’s flavor.
- Season Soup: Season the soup with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, adjusting to your taste preferences.
- Garnish and Serve: Remove from heat, sprinkle 2 tablespoons of chopped fresh parsley on top, and serve the soup hot.
Notes
- Add fresh spinach or diced carrots during the orzo cooking step for added nutrients and color.
- Adjust the lemon juice amount to taste for a milder or stronger citrus flavor.
- Use low-sodium chicken broth to better control salt levels.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
