Lemon Chicken Orzo Soup
Recipe from Two Peas and Their Pod
Easy chicken soup made with a light and refreshing lemon broth, orzo pasta, and vegetables. This comforting soup is healthy and perfect for a cold day.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots peeled and sliced into 1/4 inch thick
- 1 celery stalk thinly sliced
- 8 cups of chicken broth
- Zest of 2 lemons
- Juice of 2 lemons about 1/3 cup
- 1 bay leaf
- 1 1/2 cups orzo pasta
- 2 cups cooked shredded chicken
- 1/4 cup chopped fresh flat-leaf parsley leaves
- Salt and pepper to taste
Instructions
- In a large stockpot, heat the olive oil over medium-high heat. Sauté the onion, garlic, carrots, and celery until tender, about 5 minutes.
- Add the chicken broth, lemon zest, lemon juice bay leaf and bring to a boil. Add the orzo and cook, stirring occasionally, for 6 to 8 minutes, or until orzo is tender. Add the chicken and heat for about 5 minutes.
- Remove the pot from the heat. Discard the bay leaf and stir in the parsley. Season with salt and pepper, to taste. Ladle the soup into bowls and serve warm.
- Note-You can use shredded rotisserie chicken in this soup.