A cozy, lemony chicken soup with tender orzo, aromatic vegetables, and fresh herbs. Bright, comforting, and simple to make in just one pot.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs
¾ cup orzo pasta
1 medium onion, chopped
2 carrots, diced
2 celery stalks, sliced
2 garlic cloves, minced
8 cups low-sodium chicken broth
Juice of 1–2 lemons
Zest of 1 lemon
2 tbsp olive oil or butter
Salt and pepper, to taste
Chopped parsley or dill, for garnish
1 egg yolk (optional, for creamy version)
Instructions
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Heat oil in a large pot over medium heat. Sauté onion, carrot, and celery for 6–8 minutes.
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Stir in garlic and cook for 1 minute.
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Add chicken and broth. Bring to a simmer, cover partially, and cook for 20–25 minutes.
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Remove chicken and set aside. Stir in orzo and cook for 8–10 minutes.
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Shred chicken and return it to the pot.
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Add lemon juice and zest. Stir and adjust to taste.
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Optional: Temper egg yolk with hot broth and stir in for creaminess.
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Finish with fresh herbs and adjust seasoning. Serve warm.