Lemon Chicken Orzo Soup

Makes 6-8 Servings
The lemony broth of this soup brims with the zesty goodness of chicken, veggies, and orzo.
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  • 2 tablespoons (30ml) olive oil
  • 1 onion, diced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • ½ teaspoon (2.5ml) thyme
  • 2 cloves garlic, minced
  • 6 cups (1½L) chicken broth
  • ¾ cup (155g) orzo dried pasta
  • 2 chicken breasts, cooked, cut into bite size pieces
  • 1 sprig of rosemary
  • 2 bay leaves
  • juice of 1 lemon
  • zest of 1 lemon
  • 2 tablespoons (3.25g) fresh parsley, chopped


Put the olive oil in a large pot and add in the onion, carrots, and celery.  Sauté on medium/low heat for 8-10 minutes until tender.  Add in the thyme and garlic and continue to cook for 1 minute. Stir in the chicken broth.  Add in the orzo, chicken, rosemary sprig and bay leaves.  Bring to a boil and reduce to low.  

Simmer for 12-15 minutes until the orzo is tender.  Season with salt and pepper to taste.  

Prior to serving, stir in the lemon juice, zest and parsley.  

Serve immediately.


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