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.
- 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
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.