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Easy Lemon Chicken Orzo Soup

A bright and comforting soup featuring tender shredded chicken, orzo pasta, crisp vegetables, and a fresh squeeze of lemon.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta Good-quality orzo cooks evenly.
  • 1 tablespoon olive oil Use extra virgin olive oil for best flavor.
  • 1 cup onion, chopped Use a firm onion for balanced sweetness.
  • 2 cloves garlic, minced Avoid browning the garlic as it turns bitter.
  • 4 cups chicken broth Choose flavorful or homemade broth.
  • 2 cups cooked chicken, shredded Use leftover or canned chicken.
  • 1 cup carrots, sliced Opt for firm carrots for best texture.
  • 1 cup celery, sliced Choose crisp celery for a fresh bite.
  • 1 large lemon, juiced Fresh lemon juice is best for brightness.
  • Salt and pepper to taste Season according to preference.
  • 1 tablespoon fresh parsley, chopped for garnish Add last to preserve color and flavor.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic. Sauté until softened, about 3–4 minutes.
  3. Stir in sliced carrots and celery and cook for 4–5 minutes.
  4. Pour in the chicken broth and bring to a boil.
  5. Add the orzo and cook according to package instructions, usually 8–10 minutes, stirring occasionally.
  6. Stir in shredded chicken and lemon juice, then season with salt and pepper. Simmer a few more minutes to heat through.
  7. Serve garnished with chopped fresh parsley.

Notes

For a creamier soup, consider adding a knob of butter or a splash of olive oil just before serving. This recipe is flexible, easily adapted to dietary needs and variations.