Lemon Chicken Orzo Soup

5 from 7 votes

This Lemon Chicken Orzo Soup Recipe is full of bright lemon flavor, tender orzo pasta, lean chicken, and fresh herbs. It's the perfect cozy, end of winter soup for a chilly day.

Prep Time15

Cook Time30

Total Time45

Course: Lunch | Dinner, Soup

Cuisine: Mediterranean

Diet: Gluten Free

Servings:

Calories: 300kcal

Author: Nancylynn

Ingredients

2 tsp butter, vegan butter, or ghee
1 tsp olive oil
1 cup celery chopped
1 ½ cup carrots chopped
½ onion chopped
3 cloves garlic minced
¼ tsp dried oregano
½ tsp turmeric
1 bay leaf optional, if you have one
6 cups chicken broth or stock
1 lemon for 2 tablespoons of fresh lemon juice
1 1/2 lb chicken tenderloins or boneless, skinless chicken breast
½ tsp salt
1 cup gluten free orzo pasta
2 Tbsp Fresh parsley plus more for garnish
Fresh dill for garnish
1/2 cup Feta optional topping
1/2 cup Parmesan cheese shredded, optional topping
Salt and pepper to taste

Instructions

Add one teaspoon of olive oil and two teaspoons of butter to a large dutch oven or pot and heat over medium heat. Add in chopped onions, celery, and carrots. Cook for a few minutes or until onions are fragrant and translucent. Add in garlic and dried oregano and turmeric. Cook for an additional minute.
Add in chicken tenderloins, chicken broth, salt and 2 Tbsp of fresh lemon juice. Stir and bring to a boil over medium high heat. Reduce to low and simmer, covered, for 15 minutes or until chicken is fully cooked and easily shreds.
Remove chicken from the pot and set aside.
Increase heat back up to medium high and bring broth and veggies to a boil. Add in orzo pasta. Reduce heat to low and cover again, cooking the orzo for 12-15 or until tender.
Shred cooked chicken and add it back to the pot.
Add in fresh parsley. Taste and add in more lemon and/or salt, if desired.
Spoon soup into bowls and garnish with extra fresh parsley, dill, parmesan cheese, and/or feta cheese.

Notes

21 Day Fix: 1/2 GREEN, 1 RED, 1/2 YELLOW, 1/2 TSP, (optional) 1/2 BLUE for topping (per serving)

WW: 4 points (per serving) [Calculated using butter, chicken broth, and without optional cheese]

Tips and Substitutions:

Can swap chicken breast with chicken thighs and swap orzo for any pasta shape.
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Tip: save some extra chicken broth in case your orzo soaks up your broth over time. Simply add extra broth while reheating it on the stovetop or in your microwave.
You can freeze lemon chicken orzo soup, but the orzo can get a little puffy in the process. My advice if you know you are making this for freezer prep, then cook the orzo separately at the time you are going to serve the soup.

Nutrition