Lemon Chicken Orzo Soup

5 from 6 votes

Lemon Chicken Orzo Soup is the meal you cook when your family is under the weather. Full of chicken, veggies, orzo, and lemon - this healing soup is one we make again and again.

Course Soup

Cuisine American, Italian

Keyword chicken noodle soup, chicken orzo soup, lemon chicken orzo soup

Prep Time 25

Cook Time 25

Total Time 50

Servings 2-cup servings

Calories 493kcal

Author Sue Ringsdorf

Ingredients

For the veggies:

2 Tablespoons olive oil
1 Tablespoon unsalted butter
1 medium yellow onion - diced
3 large carrots - diced
3 stalks celery - diced
3 cloves garlic - minced
kosher salt and freshly ground black pepper
1 teaspoon Italian Seasoning
1 teaspoon onion powder
3 Tablespoons all-purpose flour - optional (to thicken slightly)

The remaining:

8-10 cups lower sodium chicken broth
1 1/4 cups orzo pasta - more for a thicker soup
4 cups cooked rotisserie chicken - shredded (see notes to cook your own chicken)
1 large lemon - freshly squeezed
rosemary sprig - optional, for flavoring

Instructions

Shred chicken. If using a rotisserie chicken, shred it and measure out about 4-5 cups for the soup.
Sauté Veggies. In a large stockpot over medium-high heat, add olive oil and butter until melted. Then add the onion, carrots, and celery. Cook until slightly softened, approximately 5-6 minutes.
2 Tablespoons olive oil, 1 Tablespoon unsalted butter, 1 medium yellow onion, 3 large carrots, 3 stalks celery
Add garlic and seasonings. Add garlic, seasonings, and flour – and stir for a couple of minute to fully incorporate the flour (if using). You can skip the flour if preferred. It helps to slightly thicken the soup but isn’t required for taste.
3 cloves garlic, kosher salt and freshly ground black pepper, 1 teaspoon Italian Seasoning, 1 teaspoon onion powder, 3 Tablespoons all-purpose flour
Add broth. Pour the broth into the stock pot and bring to a boil. Add a sprig of rosemary or thyme as the broth simmers, if desired.
8-10 cups lower sodium chicken broth, rosemary sprig
Add orzo. When soup is simmering, add orzo pasta and cook until al dente, approximately 8-10 minutes. You’ll need to use a metal spoon to scrape the bottom of the pot as the orzo cooks (because the orzo sticks to the bottom).
1 1/4 cups orzo pasta
Add chicken. As the orzo gets close to being tender, add the rotisserie chicken and stir.
4 cups cooked rotisserie chicken
Finish. Add the freshly squeezed lemon, and let simmer for a couple of minutes or until piping hot.
1 large lemon
Serve. Serve the soup with some extra freshly ground black pepper, and some salty crackers.

Notes

If cooking chicken instead of using rotisserie chicken:

Slice chicken in two inch cubes, season with salt and pepper, and add to the stock pot. Cook for approximately 10 minutes, or until cooked through. Remove chicken from the pot and let cool slightly. When cooled, shred with two forks, or add to a standing mixer with a strong paddle attachment to shred. Add the shredded chicken to the pot in place of the rotisserie chicken mentioned above.

Nutrition