Easy Lemon Chicken Orzo Soup
This easy lemon chicken orzo soup recipe is pure comfort in a bowl. Perfect for when you need a warm meal without the fuss.
Servings 4
Calories 354kcal
Ingredients
- 2 tbsp butter/olive oil
- 1 onion finely chopped
- 1 large carrot peeled and finely chopped
- 2 celery spears finely chopped
- 2 bay leaves
- 2 sprigs fresh thyme
- 3 garlic cloves crushed
- 1 tsp dried oregano
- juice and zest of 1 lemon
- 6 cups chicken broth / chicken stock
- 1 cup orzo pasta
- 2-3 cups cooked chicken shredded
- salt and pepper to taste
- fresh parsley to serve
Instructions
- Finely chop the mirepoix ingredients.
- Heat a large pot or dutch oven over medium heat and add a knob of butter or splash of olive oil.
- Add the vegetables with the bay leaves and sprigs of thyme then allow to sauté for a few minutes until the veggies start to turn a light golden colour.
- Add the chopped garlic and dried oregano and cook for another minute then pour in the chicken broth and orzo.
- Stir in the fresh lemon juice and zest then bring to a simmer and allow to boil for 10 minutes until the orzo is tender/al dente.
- Add the shredded cooked chicken and cook for another 5-10 minutes.
- Season to taste with salt and black pepper and add more lemon juice if needed then serve.
Notes
- Feel free to use skinless chicken breasts. Simply poach in the sauce until cooked through then remove, shred and return to the soup.
- Add other vegetables like broccoli, fresh spinach, kale or peas to the lemon chicken soup.
Nutrition
Calories: 354kcal | Carbohydrates: 35g | Protein: 30g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 1520mg | Potassium: 493mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3323IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 3mg
