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Lemon Chicken Orzo Soup Recipe

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4.3 from 4 reviews

This creamy and lemony chicken orzo soup is a comforting and easy weeknight dinner that combines tender shredded chicken, nutritious kale, and bright lemon flavors. Cooked all in one pot in just 30 minutes, it’s perfect for a quick, satisfying meal with minimal cleanup.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Base Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 small yellow onion, diced
  • 6 cloves garlic, minced

Seasonings & Herbs

  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon rubbed sage
  • Kosher salt, to taste
  • Fresh cracked black pepper, to taste
  • 1–2 tablespoons fresh chopped herbs (like parsley and dill)

Main Ingredients

  • 2 cups finely chopped kale
  • 2 cups shredded rotisserie chicken
  • 1 cup uncooked orzo pasta
  • 6 cups chicken broth
  • 3/4 cup half and half
  • Zest and juice of 1 lemon

Instructions

  1. Heat fats: Heat butter and olive oil in a large pot over medium-high heat until melted and hot.
  2. Sauté vegetables: Add the sliced carrots, celery, and diced onion to the pot along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 6 minutes until the vegetables begin to soften.
  3. Add aromatics and seasonings: Stir in the minced garlic, Italian seasoning, rubbed sage, and additional salt and pepper to taste. Cook this mixture for 1 minute, stirring frequently, to release the flavors.
  4. Add remaining ingredients: Mix in the chopped kale, shredded rotisserie chicken, uncooked orzo pasta, chicken broth, half and half, and a couple more pinches of salt and pepper. Stir to combine everything well.
  5. Simmer the soup: Turn the heat to medium-high, cover the pot, and bring the soup to a simmer. Once simmering, reduce heat to low and keep the pot covered, allowing the soup to simmer gently for about 5 minutes or until the orzo is al dente. Stir every few minutes to prevent the pasta from sticking to the bottom.
  6. Finish with lemon and herbs: Stir in the lemon zest, lemon juice, and fresh chopped herbs. Taste and adjust seasoning with salt and pepper as needed. Serve warm and enjoy your creamy, tangy chicken orzo soup!

Notes

  • Shredded rotisserie chicken is a convenient shortcut for flavor and ease, but cooked chicken breast or thighs can be used alternatively.
  • For a vegan or dairy-free version, substitute half and half with coconut milk or a plant-based cream.
  • Adding fresh herbs at the end ensures bright, fresh flavors without wilting the herbs.
  • Stirring the soup frequently while simmering prevents the orzo from sticking and ensures even cooking.
  • The lemon zest and juice add a vibrant zing, balancing the creamy broth beautifully.
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://avascooking.com/lemon-chicken-orzo-soup-recipe/