Lemon Chicken Orzo Soup

This Lemon Chicken Orzo Soup is a comforting and easy meal for any night of the week.

Last week my friend told me she was coming over with Lemon Chicken Orzo Soup. I couldn’t stop thinking about the soup until she came. If you’ve ever been pregnant you know food triggers know no patience. Even though the same food may sound gross in two hours, all you know is that at THAT moment you want that certain food…and you want it now.

I decided to recreate it for my family a couple of days later because I loved all of the flavors so much.

This Lemon Chicken Orzo Soup is a comforting and easy meal for any night of the week. the-girl-who-ate-everything.com

Β One thing I did learn is that if you don’t plan on eating it right away you should cook the orzo separately and add it later. The picture above is when I first made it and tasted it.

The picture below is what it looked like after piano lessons while I let it simmer for an hour. The orzo soaks up all of the liquid. So unless you want a stew, eat it right away or add the orzo later. I just added a little more chicken stock to thin it out.

This Lemon Chicken Orzo Soup is a comforting and easy meal for any night of the week. the-girl-who-ate-everything.com

Lemon Chicken Orzo Soup
 
Serves: about 6 servings
Ingredients
  • 9 cups chicken stock
  • 2 teaspoons olive oil
  • 1⅓ cups carrots, chopped
  • 1⅓ cups onions, chopped finely
  • 1 cup celery, chopped
  • 1 garlic clove, minced
  • 1 teaspoon fresh thyme
  • 1 bay leaf
  • 2½ teaspoons lemon peel, grated
  • 2 teaspoons salt
  • 1 rotisserie-cooked chicken, shredded (about 3 cups)
  • 8 ounces orzo pasta, uncooked (about 1½ cups)
  • ¼ cup fresh flat-leaf parsley, chopped
  • ¼ cup fresh lemon juice
  • ½ teaspoon black pepper, coarsely cracked (optional)
  • ¼ cup romano cheese, grated (optional)
Instructions
  1. Heat the olive oil in a large Dutch oven or large pot.
  2. Add the carrot, onion, celery, garlic, thyme, bay leaf, lemon zest and salt. Saute ingredients over medium heat until vegetables begin to soften.
  3. Add the chicken stock and lemon juice. Bring to a boil.
  4. Add the chicken and orzo. Simmer until orzo is cooked through. (see Note not serving soup right away)
  5. Just before serving add parsley and remove bay leaf. Garnish with salt and black pepper if needed and Romano cheese if desired.
Notes
If you're serving right away you can add the orzo pasta and chicken at the same time until the orzo is cooked. If you plan on serving later it at a later time you may want to cook the orzo separately and add right before serving. The orzo pasta tends to soak up all the liquid and can become quite thick if you simmer the soup for a long time. You can always add more chicken stock if you want to thin it out a little.

Source: slightly adapted from Food.com

Lemon Orzo Soup

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Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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Comments

  1. I’ve Pinned this bowl of beauty to a new board I call “Warmth from a Bowl” – thanks for being one of my first pins on my newly created board!

  2. YUM! I could for some right now!

  3. This sounds just PERFECT!

  4. That looks really good. Perfect for a cold Oregon day.

  5. I made this dish tonight for dinner. It was so simple and DELICIOUS!!!

  6. I made this soup for dinner last night – FANTASTIC! Everyone agreed that it’s a keeper! There’s something about that lemon that just “makes” this soup.
    PS:
    I made the orzo separately like you suggested, and everyone could add how much they wanted. So happy there was even enough for lunch today! Thank you!

  7. This soup looks so delicious!! LOVE orzo!

  8. I made this soup last week and it was so good and light! I brought the left overs in for coworkers and they all asked for the recipe! Thanks for making great things!!!

  9. I made this last night and it is delicious!!!!!!!!! Thank you for posting!

  10. This was delicious!! I made your slow cooker chicken quinoa chili last week, this recipe tonight and I am planning on making your cheater Korean beef tomorrow night!! I am a huge fan of your recipes!! Thanks for making my dinner planning a lot easier πŸ™‚

  11. Wow its simple. I tried it at home, it was delicious. I used small size chicken breast to marinate for 4 hours in refregerator. Rest of the procedure, i followed you. Thanks for this great Lemon chicken recipe.

  12. I’ve got this soup sitting on my stove as we speak and I can’t wait to eat it! It is absolutely fantastic! I’ve had lemon chicken orzo soup from Paradise Bakery that I just LOVE and this homemade soup tops it!! Absolutely delicious! Thank you so much for sharing!!!

  13. Thanks! nice recipe and even looks easy enough. My mom makes vegetable soups all through winters and i will definitely show her this one. But I was just wondering are those yellow things corns?

    Tknx again πŸ™‚

  14. I don’t think I have a pot to fit all these ingredients. Can I put it in a slow cooker? If so, how long?

    • Christy {The Girl Who Ate Everything} says:

      I think it would work great in a slow cooker for 6-8 hours so that the veggies cook. The orzo you may want to add separately. I’m not sure how quickly or slowly it would cook up.

  15. I made this for lunch today and it was wonderful. I halved the recipe and substituted whole wheat Israeli couscous for the orzo and cooked two chicken breasts in foil pouches with olive oil and lemon. I added dried herbs because I didn’t have fresh. Thanks for an easy recipe to add to my winter go-to list!

  16. I love what you guys are up too. Such clever work and exposure!
    Keep up the terrific works guys I’ve added you guys to blogroll.

  17. I really enjoyed this soup. Even my soup-avoiding husband liked it. I added spinach but otherwise followed the directions. For the leftover soup that turned to stew, I thinned it with chicken broth and it stayed very tasty. Thanks for a great recipe!

  18. I just made this tonight – it was magnificent! Thanks a lot for the extra note about making the orzo separately. I’m going to store it separately too so when I take it to work for lunch tomorrow I can wait til the last minute to combine!

    I really love the lemon taste so much, so I tossed the juiced lemons into the pot to simmer while the orzo cooked. Scooped them out along with the bay leaf and it really deepened the flavor! I also crumbled a tiny bit of bleu cheese into each serving to add a sharp tang and touch of creaminess.

    Thanks again!

  19. Yum – thank you.

  20. The sodium is very high; I’ll try to make it vegan.