Lemon Chicken Orzo Soup

These chilly days have me craving all the comfort foods and this lemon chicken orzo soup definitely hits the spot! Since it’s a one pot meal it’s super easy to whip up and I love how minimal the prep work is. Just chop up the veggies, toss everything into your pot, and let it simmer while you relax or prepare a side like my sourdough bread. This soup is perfect for busy weeknights or meal prep!

Why You’ll Love This Soup

• Flavor-packed – It’s loaded with flavor and packed full of vegetables, giving you a satisfying, nourishing meal.
• Meal prep-friendly – Make one pot and enjoy healthy, comforting soup all week long!
• Minimal prep – Other than cutting the veggies and shredding the chicken, this recipe is mostly hands-off, making it perfect for busy days.

Ingredients Needed

• olive oil – to sauté the vegetables in. Avocado oil also works!
• carrots – I recommend using medium to large carrots, peeling them and slicing into ¼- inch thick slices.
• celery –  wash well and then chop into bite sized pieces.
• yellow onion – did you know that white onions are the most mild and red are the sharpest? Yellow onions fall right in the middle! Peel and dice the onion before adding to the soup. Use a white onion if you prefer.
• garlic cloves – adds a delicious savory flavor to this soup.
• chicken broth – I recommend using low-sodium chicken broth so you can control the amount of salt in your soup.
• bay leaves – an important ingredient in this soup! Dried bay leaves will simmer in the soup to release a bunch of flavor. Remove the bay leaves before serving.
• thyme and rosemary – fresh or dried both work!
• dried oregano – another important flavor.
• shredded cooked chicken – you’ll cook the chicken right in the soup for added protein and flavor.
• orzo pasta – if you’re new to orzo it looks kind of like rice, but it’s actually pasta! It’s made from wheat so steer clear if you have a gluten intolerance or allergy. I like to buy whole wheat orzo because it contains more fiber and protein than regular.
• curly kale – for some added nutrients!

Find the full ingredient list with measurements in the recipe card below.

How to Make Soup

This chicken orzo lemon soup is the ultimate comfort food with a zesty twist. Light yet filling, it’s a soup that will warm you up without weighing you down. Here’s how to make it!

Step 1: Heat oil in a large pot or Dutch oven over medium-high. Add onion, carrots, and celery, and sauté for 7 minutes until tender. Add garlic and cook for 1-2 more minutes.

Step 2: Add broth, bay leaves, oregano, thyme, rosemary, salt, pepper, and chicken. Bring to a boil, then reduce to simmer for 15-20 minutes until the chicken is fully cooked.

Step 3: Remove chicken, shred with two forks, and set aside.

Step 4: Return soup to a simmer, add orzo, and cook for 8-10 minutes, stirring occasionally until orzo is al dente.

Step 5: Add shredded chicken, kale, parsley, and lemon juice. Cook for 3-5 minutes until the kale is wilted.

Step 6: Remove bay leaves, season to taste, and add extra broth if desired. Enjoy!

How to Serve Lemon Chicken Orzo Soup

After tasting and seasoning the soup to your liking, scoop the soup into bowls. This is a meal in one but if you want to pair it with some sides, here’s what I would serve it with:

• 4-Ingredient Almond Flour Crackers – if you’re a fan of having crackers with your soup, you need to try making my homemade crackers. They’re easier than you might think.
• Garlicky Kale Salad or Sweet Kale Salad – a simple side salad to add fresh flavors and a bunch of vegetables to your meal!
• Sourdough Bread – a slice of fresh warm or toasted bread would pair perfectly with this soup.