Smooth, hearty and light, one pot lemon chicken orzo soup is pure comfort in a bowl!
It's packed with orzo pasta, chicken breast, vegetables fresh herbs, and a big dash lemon juice... basically chicken noodle soup but with a major upgrade.
What you'll need...
2 tablespoons butter (or olive oil)
1 medium onion, chopped finely
3 cloves garlic, minced
2 sticks celery, diced
2 medium carrots, diced
5 cups chicken stock
2 large chicken breasts (about ⅔ lb. total), boneless and skinless
½ teaspoon Italian seasoning
½ cup dry orzo pasta (uncooked)
4 tablespoons lemon juice (approximately juice of 1 lemon)
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
salt and pepper, to taste
What you'll do...
Melt butter in a medium pot over medium heat. Add onions and garlic and sauté until onions are soft and translucent, about 3-4 minutes. Add in celery and carrots and continue to sauté for another 3 minutes, stirring often.
Add stock, chicken, and Italian seasoning. Bring to a boil on high heat, then cover, reduce heat to low, and simmer for 20 minutes.
Remove chicken from pot and add orzo. Cook uncovered on medium high until the orzo is cooked through (about 10 more minutes), stirring occasionally. Meanwhile shred the chicken with a fork and then place back into the pot, while the orzo is still cooking.
Once orzo is cooked, stir in lemon juice, parsley, and dill. Season with salt and pepper, to taste.
Serve immediately with some extra lemon wedges and fresh herbs.