A light, flavorful soup made with tender chicken, orzo pasta, and bright lemon. This one-pot recipe is cozy, fresh, and simple enough for any day of the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs
¾ cup orzo pasta
1 medium onion, diced
2 carrots, peeled and chopped
2 celery stalks, sliced
2 garlic cloves, minced
8 cups low-sodium chicken broth
Zest of 1 lemon
Juice of 1–2 lemons (to taste)
2 tbsp olive oil or butter
Salt and black pepper, to taste
Chopped fresh dill or parsley
1 egg yolk (optional for creamy texture)
Instructions
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Heat oil in a large pot. Sauté onion, carrots, and celery for 6–8 minutes.
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Add garlic and herbs; cook 1 minute.
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Add chicken and broth. Simmer for 20–25 minutes.
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Remove chicken; stir in orzo and cook for 8–10 minutes.
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Shred chicken and return to pot.
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Add lemon juice and zest. Stir and adjust seasoning.
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(Optional) Temper egg yolk with broth and add for a creamy finish.
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Stir in fresh herbs and serve warm.