Lemon Chicken Orzo Soup Recipe
This lemon chicken orzo soup is wholesome, flavorful, and surprisingly filling. With the brightness of lemon, the coziness of chicken and the heartiness of orzo, you’ll find it tastes like happiness in a bowl.
Servings: 12 people
Calories: 275kcal
Ingredients
- 2 tablespoons avocado oil
- 1 cup yellow onion diced
- 1½ cups celery diced
- 1½ cups carrots thinly sliced
- 6 cups chicken broth
- 1 tablespoon Italian seasoning
- 2 large bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked chicken cut into 1/2" chunks
- 1 cup orzo pasta
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley for garnish
Instructions
- In a large sauce pot over medium heat, add the avocado oil. Once hot, add the onion, carrots, and celery and saute over medium-high heat for 5-7 minutes, stirring occasionally.
- Pour in the chicken broth, Italian Seasoning, bay leaves, salt, and pepper and bring to a boil. Cover the pot with the lid slightly ajar and reduce to a simmer for about 10-15 minutes.
- Add in the cooked chicken and orzo to the soup and cook for about 10 more minutes, stirring occasionally, until the orzo is soft and cooked.
- Remove from the heat and stir in the fresh lemon zest and lemon juice. Season with additional salt and pepper to taste.
- Serve with fresh chopped parsley for garnish. Enjoy!
Video
Notes
Storing leftovers: cool leftover soup completely and store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.
Reheating: reheat leftover soup in a saucepan over medium heat. Or, transfer an individual portion to a microwave-safe container and heat for about 1 minute.
Nutrition
Serving: 1g | Calories: 275kcal | Carbohydrates: 22g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 80mg | Sodium: 678mg | Potassium: 584mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2200IU | Vitamin C: 8.6mg | Calcium: 41mg | Iron: 1.5mg