- 2 tablespoons butter (or olive oil)
- 1 medium onion, chopped finely
- 3 cloves garlic, minced
- 2 sticks celery, diced
- 2 medium carrots, diced
- 5 cups chicken stock
- 2 large chicken breasts (about 2/3 lb. total), boneless and skinless
- 1/2 teaspoon Italian seasoning
- 1/2 cup dry orzo pasta (uncooked)
- 4 tablespoons lemon juice (approximately juice of 1 lemon)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- salt and pepper, to taste
- Melt butter in a medium pot over medium heat. Add onions and garlic and sauté until onions are soft and translucent, about 3-4 minutes. Add in celery and carrots and continue to sauté for another 3 minutes, stirring often.
- Add stock, chicken, and Italian seasoning. Bring to a boil on high heat, then cover, reduce heat to low, and simmer for 20 minutes.
- Remove chicken from pot and add orzo. Cook uncovered on medium high until the orzo is cooked through (about 10 more minutes), stirring occasionally. Meanwhile shred the chicken with a fork and then place back into the pot, while the orzo is still cooking.
- Once orzo is cooked, stir in lemon juice, parsley, and dill. Season with salt and pepper, to taste.
- Serve immediately with some extra lemon wedges and fresh herbs.
How to make with pre-cooked chicken: You can make this soup with leftover chicken or rotisserie chicken. Add it in when you are adding in the orzo.
How to store: Lemon chicken orzo soup is best served immediately. You can store leftovers in an airtight container in the refrigerator for up to 4 days. Note that the orzo will continue to soak up water and expand. To reheat, you will likely need to add a little water to thin out the soup again.
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Keywords: lemon chicken orzo soup, lemon chicken soup with orzo, orzo soup, lemon chicken soup,