Description
A cozy and vibrant one-pot soup made with tender chicken, orzo pasta, fresh vegetables, and a bright lemony broth—this comforting bowl is perfect for chilly days or when you need something nourishing and light.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 lb boneless skinless chicken breasts or thighs, diced
- 6 cups chicken broth
- 3/4 cup uncooked orzo pasta
- 1 teaspoon dried thyme
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5–6 minutes until vegetables soften.
- Add the diced chicken to the pot, season with salt, pepper, and thyme, and cook for 5–7 minutes until the chicken is lightly browned.
- Pour in the chicken broth and bring to a gentle boil.
- Stir in the orzo pasta and reduce heat to medium-low. Simmer for 10–12 minutes until orzo is tender and chicken is fully cooked.
- Add lemon juice and fresh parsley. Taste and adjust seasoning as needed.
- Serve warm with extra lemon wedges or crusty bread, if desired.
Notes
- You can use rotisserie chicken to save time—just add it after the orzo is cooked.
- For a more citrusy flavor, add lemon zest along with the juice.
- This soup can thicken as it sits; add extra broth or water when reheating.
- Great for meal prep—store in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg
