If you’re looking for a delightful twist on traditional chicken soup, try this Lemon Chicken Soup with Orzo! It’s the perfect blend of tangy lemon and hearty chicken, making it ideal for any time of year. This one-pot recipe is not only packed with protein and veggies but also simple to prepare, offering a light yet satisfying dish that everyone will love.

Ingredients:

Chicken thighs, bone-in, skin removed for a leaner soup
Oil for sautéing
Carrots
Celery
Onion
Garlic, minced for added flavor
Potatoes, for heartiness
Salt and pepper for seasoning
Oregano and thyme, to enhance the herbal notes
Chicken bouillon baste or cubes, to enrich the broth
Lemons for zest and juice, providing a fresh citrus twist
Orzo, a rice-shaped pasta that adds a delightful texture
Fresh parsley and Parmesan shavings for garnish (optional)

Instructions:

Prepare the Chicken: Season the chicken thighs lightly with salt and pepper. Heat oil in a large pot over medium-high heat and sear the chicken on both sides until golden. Remove and set aside.

Sauté Vegetables: In the same pot, add chopped carrots, celery, and onion. Sauté until they begin to soften.

Stir in the garlic, potatoes, salt, pepper, oregano, and thyme, cooking until fragrant.

Cook the Soup: Return the chicken thighs to the pot. Add water and bring the mixture to a boil. Reduce to a simmer and cook for 15 minutes. Remove the chicken, then add orzo, chicken bouillon, and lemon zest to the pot.

Final Touches: While the orzo cooks, shred the chicken. Once the orzo is tender, return the shredded chicken to the pot, stir in lemon juice, and adjust seasoning as needed.

Serve: Ladle the hot soup into bowls. Garnish with fresh parsley and a sprinkle of Parmesan shavings if desired.

Tips for Making Lemon Chicken Soup:

Chicken Preparation: Trim any excess fat from the chicken for a lighter broth.
Flavor Boost: Using bone-in thighs enhances the soup’s flavor thanks to the marrow and tissue that simmer into the broth.
Pasta Choices: While orzo is recommended for its texture, you can substitute it with other pastas like egg noodles or rotini. For a gluten-free option, rice works well too.

Great for Meal Prep:

Storage: Make a large batch and store it in freezer-safe containers. Cool to room temperature before freezing. For best results, cook pasta separately if freezing to avoid sogginess.
Shelf Life: Properly stored, this soup can last up to 3 months in the freezer.

Shortcuts for Quick Preparation:

Quick Version: Use precooked chicken and store-bought chicken broth instead of water to cut down the cooking time significantly.

Serving Suggestion: Serve this lemon chicken soup with a slice of bread or a light salad for a complete meal. It’s perfect for lifting your spirits with its bright flavors and comforting warmth.

Check out the accompanying YouTube video for a visual guide on how to prepare this delicious soup: Watch Here.

Enjoy this easy, zesty Lemon Chicken Soup with Orzo anytime you need a quick and nutritious meal that’s sure to please!

Lemon Chicken Soup

This Lemon Chicken Soup with Orzo is a zesty, refreshing twist on classic chicken soup. Featuring tender chicken thighs, hearty vegetables, and orzo pasta, all infused with the bright flavor of fresh lemon, this soup is both nourishing and delightfully flavorful. It's an ideal meal for any season, easy to prepare in one pot and perfect for a light yet satisfying dining experience.

Print Recipe

Total Time 48

Servings 4

Ingredients

4 bone-in chicken thighs skin removed
2 tbsp oil
1 cup chopped carrots
1 cup chopped celery
1/2 large onion diced
1 tbsp minced garlic
3 cups chopped potatoes about 2 russet potatoes
2 tsp salt
1/4 tsp black pepper
1/2 tsp oregano
1/4 tsp thyme
1 tbsp chicken boullion baste or 2 chicken boullion cubes
2 lemons total zest of 1 lemon, 1 tbsp lemon juice, and 6 lemon slices
8 cups water
1 tbsp fresh chopped parsley
1/3 cup orzo
Parmesan shavings to garnish* optional
Additional salt and pepper to taste

Instructions

Lightly season the chicken thighs with salt and pepper.
Heat a large pot under medium high heat and add oil.
Sear the chicken thighs for about 4-6 minutes until a golden crust appears.
Flip and sear the other side until golden then remove and place the chicken thighs on a plate.
Add carrots, celery, and onions and saute to the same pot and saute until softened (about 5 minutes).
Add garlic and seasonings (salt, pepper, oregano, thyme) and potatoes and saute for just a minute until fragrant.
Add the thighs back into the pot along with the water then bring a boil and allow to simmer for 15 minutes.
Remove the chicken thighs and add in the orzo, chicken bouillon base, and zest of 1 lemon.
While the orzo is cooking, shred the chicken then add to the pot.
Add 1 tbsp lemon juice (about 1/2 lemon).
Once the orzo has fully cooked (follow package instructions), ladle the soup into individual bowls.
Garnish with fresh parsley and parmesan shavings* (optional)