Homemade Lemon Chicken Orzo Soup for Cozy Nights
A heartwarming dish that combines tender chicken, zesty lemon, and soft orzo pasta, perfect for chilly evenings.
Equipment
- Large Pot or Dutch Oven
- Cutting Board
- Knife
Ingredients
Protein
- 1 pound Boneless Skinless Chicken Breast Provides a lean source of protein.
Pasta
- 1 cup Orzo Pasta Adds chewiness to the soup.
Vegetables
- 2 medium Carrots Diced for sweetness and color.
- 1 stalk Celery Chopped for texture.
- 1 small Onion Finely chopped for aromatic depth.
- 3 cloves Garlic Minced for robust flavor.
Broth
- 4 cups Low-Sodium Chicken Broth Rich foundation for the soup.
Seasoning
- 1 large Lemon Juice Adds brightness and acidity.
- 1 handful Fresh Parsley Chopped for garnish.
- to taste Salt and Pepper For seasoning.
Instructions
- Gather all your ingredients on a clean countertop.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and cook for an additional minute.
- Incorporate the diced carrots and chopped celery, cooking for about 5 minutes until softened.
- Add the chicken breast to the pot and stir to coat.
- Pour in the chicken broth and bring to a gentle boil.
- Reduce heat to medium-low and let it simmer for 10-15 minutes until the chicken is cooked through.
- Add the orzo pasta and cook for 8-10 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Squeeze in the lemon juice and season with salt and pepper to taste.
- Stir in the chopped parsley before serving.
- Serve hot in bowls, garnished with additional parsley or lemon slices if desired.
Notes
This soup is versatile; customize it with additional vegetables or proteins as desired.