Easy Lemon Chicken Orzo Soup

Picture this: it’s a chilly evening, and you want something that’ll warm you up from head to toe. Enter Easy Lemon Chicken Orzo Soup — my go-to cozy elixir. It’s lemony, chicken-y, and filled with orzo that somehow manages to make it feel both fancy and comforting. If you’re ready for a soup that’ll make you feel like you’re getting a warm hug, this one’s for you.

Oh man, let me tell you about my family’s love affair with this soup. My husband swears it’s because I’m a soup wizard, but really, it’s just this recipe. We make it on those crazy busy weekdays or when we’re all under the weather, sniffling and needing some TLC. It’s become our little tradition, bowls in hand, binge-watching some cheesy show and feeling like life’s not too shabby.

Why You’ll Love This Easy Lemon Chicken Orzo Soup

– It’s like a little citrusy sunshine in a bowl.
– Orzo is basically rice’s fancier cousin, and we love a fancy cousin.
– The recipe is forgiving if you mess up (I’ve tested this out… frequently).
– Perfect for when your nose is stuffy or when you just want something comforting.

How to Make It

So, here we go, no stress. Get a big ol’ pot and throw in some olive oil. Let it warm up (not like “boil-your-face” hot, just a little toasty). Then toss in your chopped onions, carrots, and celery — you know, the holy trinity of soups. Let them get all soft and lovely.

Now, shove in some garlic and feel like a pro chef. Once you’ve avoided burning it (we’ve all been there), add that chicken to the mix. Then, it’s time for some broth. Pour it in like you’re in a high-end kitchen (or just your messy one, either way). Get it bubbling, after which you’ll slide in that magical orzo.

Now, here’s the fun part: squeeze in fresh lemon juice. Go ahead, be generous! Let everything cook and mingle until the chicken’s cooked through and the orzo’s tender but not mush. Taste it and adjust with salt and pepper. Boom, you’re done!

Ingredient Notes

– Chicken: Get some boneless parts if you hate picking bones from your soup. Trust me.
– Lemon: Fresh juice is key. Forget the bottled stuff, unless you’re completely out and desperate.
– Orzo: Orzo is the hero. If you overcook it, welcome to a mushy world; still tastes fine, though.

Recipe Steps: You must fill the “Recipe Steps” section with a clear, step-by-step version of the instructions.

1. Heat olive oil in a pot and sauté onions, carrots, and celery until they’re soft.
2. Add garlic and chicken, cooking until it’s lightly browned.
3. Pour in chicken broth and bring to a boil.
4. Toss in orzo and cook till al dente, stirring often.
5. Squeeze in fresh lemon juice, season with salt and pepper to taste, and enjoy.

What to Serve It With

Try it with some crusty bread for dipping or just solo in your fluffiest pajamas.

Tips & Mistakes

– Be generous with the lemon if you like it zesty.
– I once forgot the chicken… and it was just lemon orzo soup. Weird, but a learning experience.

Storage Tips

You can store leftovers in the fridge for a few days. Just know the orzo might soak up the broth, so add some more when reheating. Cold soup for breakfast? Why not — it might be my new thing, judging by how often I’ve done it by accident.

Variations and Substitutions

Swapping the orzo for rice? Go for it. Forgot the chicken? Throw in some beans and call it a day. I’ve skipped celery before and used extra carrots instead, and nobody complained.

Frequently Asked Questions

Easy Lemon Chicken Orzo Soup

This light and comforting lemon chicken orzo soup is perfect for a quick and healthy meal, packed with tender chicken, fresh lemon, and delicate orzo pasta.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups chicken broth
• ▢ 1 cup orzo pasta
• ▢ 1 pound boneless skinless chicken breasts cubed
• ▢ 2 tablespoons olive oil
• ▢ 1 medium onion chopped
• ▢ 2 cloves garlic minced
• ▢ 1 whole lemon juice and zest
• ▢ 0.5 teaspoon salt
• ▢ 0.25 teaspoon black pepper
• ▢ 2 cups baby spinach fresh

Instructions

Preparation Steps

• Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
• Add minced garlic and cook for 1 minute until fragrant.
• Add cubed chicken breasts to the pot and cook until browned on all sides, about 5-7 minutes.
• Pour in chicken broth, bring to a boil, then reduce heat to a simmer.
• Add orzo pasta to the pot and cook for 8-10 minutes until tender.
• Stir in lemon juice and zest, salt, and black pepper.
• Add baby spinach and cook until wilted, about 2 minutes.
• Remove from heat and serve hot.

Notes

This soup is delicious served with crusty bread or a light salad. Leftovers can be refrigerated for up to 3 days.