Lemon Chicken Orzo Soup
A quick, one-pot soup loaded with tender chicken, wholesome vegetables, and orzo pasta, finished with fresh lemon juice and herbs. Light, nourishing, and satisfying, it’s ideal for weeknight dinners or meal prep.
Equipment
- 1 large Dutch oven or heavy-bottom pot
- 1 cutting board
- 1 chef’s knife
- 2 forks (for shredding chicken)
- Measuring Cups and Spoons
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion finely chopped
- 2 celery stalks chopped
- 2 medium carrots peeled and sliced into ¼-inch rounds
- 3 garlic cloves minced
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 1 pound boneless skinless chicken breasts (2 halves)
- 4 cups chicken stock
- 2 cups water
- 2 teaspoons dried oregano
- ½ teaspoon turmeric
- ½ teaspoon red pepper flakes or 1 teaspoon Aleppo pepper
- ¾ cup uncooked orzo pasta
- 1 cup frozen peas
- 2 lemons zested and juiced
- 2 green onions chopped (white and green parts)
- ½ cup fresh parsley chopped
Instructions
- Heat the Olive Oil: Start by placing a large Dutch oven or heavy-bottomed pot over medium heat. Pour in about 2 tablespoons of extra virgin olive oil and let it heat until it shimmers but doesn’t smoke. The oil should be hot enough to lightly sizzle when you add vegetables, which ensures they release their natural flavors without sticking.
- Sauté the Aromatics: Add the chopped yellow onion, celery, and sliced carrots to the pot. Stir them together gently to coat them in the oil. Then, add the minced garlic and season everything with a generous pinch of kosher salt and black pepper. Cook the vegetables, stirring occasionally, until the onions become translucent and the carrots slightly soften—about 5 minutes. This step builds a flavorful base for the soup.
- Add Chicken and Liquid: Once the vegetables are tender, nestle the chicken breasts into the pot. Pour in 4 cups of chicken stock and 2 cups of water, ensuring the chicken is fully submerged. Sprinkle in the dried oregano, turmeric, and red pepper flakes (or Aleppo pepper for a milder, smoky kick). Stir gently to combine the ingredients.
- Bring to a Gentle Boil: Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Skim off any foam that rises to the surface, which keeps the broth clear and enhances flavor. Let the chicken cook for 10–15 minutes, or until it is almost fully cooked through.
- Remove and Shred Chicken: Carefully lift the chicken breasts out of the pot and place them on a cutting board or plate to cool slightly. Using two forks, shred the chicken into bite-sized pieces, pulling against the grain. This ensures tender, juicy pieces that will blend perfectly with the soup later.
- Cook Orzo and Peas: While the chicken is cooling, add the uncooked orzo pasta and frozen peas directly to the simmering broth. Increase the heat slightly to bring the liquid back to a boil. Stir occasionally to prevent the orzo from sticking together or to the bottom of the pot. Cook for about 8 minutes, or until the orzo reaches an al dente texture.
- Return Chicken to Soup: Once the orzo is cooked, gently fold the shredded chicken back into the pot. Stir carefully to combine the ingredients, allowing the chicken to heat through and absorb some of the flavorful broth. Taste the soup at this point and adjust seasoning with additional salt or pepper if needed.
- Add Lemon and Fresh Herbs: Turn off the heat and immediately stir in the juice and zest of two fresh lemons.This brightens the flavors and gives the soup its signature refreshing tang. Add the chopped green onions and fresh parsley, stirring them in gently. These final touches add color, freshness, and a burst of herbal aroma.
- Serve and Enjoy: Ladle the soup into bowls while it’s still warm, making sure each serving has a balanced portion of chicken, orzo, vegetables, and broth. Serve immediately on its own, or pair it with a crisp salad or crusty bread for a full, satisfying meal. The soup can also be stored for later enjoyment, but consider cooking or adding the orzo fresh if storing for meal prep to prevent it from becoming mushy.
Notes
- Timing Tip: This soup is incredibly quick, taking just 30 minutes from start to finish. Prep your vegetables ahead of time to make weeknight cooking even faster.
- Orzo Care: If preparing in advance, cook the orzo separately and add it just before serving to prevent it from soaking up all the broth and becoming mushy.
- Spice Flexibility: Adjust red pepper flakes or Aleppo pepper to taste. For a milder soup, reduce or skip entirely; for extra warmth, increase slightly.
- Chicken Options: Boneless skinless chicken breasts are perfect for tender shredding, but thighs can be used for a juicier, more flavorful variation.
- Vegetable Variations: Feel free to swap or add vegetables such as zucchini, bell peppers, or spinach for added nutrients and color.
