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–+ servings

Lemon Orzo Soup

Full of hearty chicken and nutritious vegetables, this lemon orzo soup is vibrant and fresh, even in the middle of winter. Garnish with fresh dill for an added pop of brightness.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion (chopped)
  • 2 stalks celery (chopped)
  • 2 - 3 carrots (chopped)
  • 2 garlic cloves (minced)
  • 1 lemon (zested and juiced)
  • 1 bay leaf
  • 4 cups chicken stock
  • 2 bone-in (skin on chicken breast (or any chicken will work))
  • 1 cup uncooked orzo
  • 2 cups water
  • Coarse salt & black pepper (to taste)
  • 1 - 2 tablespoons chopped fresh dill (for garnish)

Instructions

  • Heat a large stockpot or large dutch oven to medium-high.
  • Add the onion, celery and carrots. Sauté, stirring occasionally, until the onions are soft and translucent.
  • Stir in the garlic and lemon zest and cook until fragrant.
  • Pour in the stock and submerge chicken breast and bay leaf. Allow the soup to come to a strong simmer and continue cooking over medium-high heat until the chicken has cooked through (165˚F).
  • Transfer chicken to a cutting board and shred or chop chicken. Discard skin and bones. Set aside.
  • Add the orzo and 2 cups of water to the pot. Allow the pasta to cook in the soup until it has reached al dente (see package directions).
  • Return chicken to the pot and bring back to a simmer until heated through.
  • Adjust seasoning with salt & pepper and garnish with fresh dill.

Nutrition

Calories: 233kcal Carbohydrates: 23g Protein: 15g Fat: 9g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 0.04g Cholesterol: 33mg Sodium: 211mg Potassium: 407mg Fiber: 2g Sugar: 4g Vitamin A: 2566IU Vitamin C: 10mg Calcium: 31mg Iron: 1mg