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Lemon Chicken Soup with Orzo

This zesty and hearty soup combines tender chicken, delightful orzo pasta, and a burst of fresh lemon for a comforting bowl of warmth. Perfect for busy weeknights!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup cooked and shredded chicken
  • 1 cup orzo pasta
  • 1 large lemon, juiced
  • 1 teaspoon fresh dill, chopped or 1/2 teaspoon dried dill
  • Salt and pepper, to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add in the diced onion and cook until translucent, about 5 minutes.
  2. Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
  3. Pour in the chicken broth and bring it to a gentle simmer. Add the cooked, shredded chicken and season with salt and pepper.
  4. Add the orzo pasta to the simmering broth. Cook according to package instructions until al dente, usually about 8-10 minutes.
  5. Once the orzo is cooked, stir in the lemon juice and fresh dill. Adjust seasoning if necessary.
  6. Ladle the soup into bowls and garnish with freshly chopped parsley for an added pop of color and flavor.

Notes

For a heartier version, feel free to toss in some vegetables like carrots or spinach. Dried herbs can be used in place of fresh herbs in moderation. Store leftovers in an airtight container; it will stay fresh for about 3-4 days or freeze it for up to 3 months. When reheating, add a splash of water or broth to avoid a thick consistency.