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Orzo Chicken Soup Recipe — Zesty, Fresh, Weeknight-Friendly

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A fresh and comforting chicken soup made with orzo pasta, lemon juice, and herbs — perfect for a light yet satisfying meal.

Ingredients

Scale

  • 1 lb boneless, skinless chicken breasts or thighs

  • 1 cup orzo pasta

  • 1 medium onion, diced

  • 2 carrots, diced

  • 2 celery stalks, chopped

  • 3 garlic cloves, minced

  • 6 cups chicken broth

  • 3 tbsp fresh lemon juice (plus more to taste)

  • 2 tbsp olive oil

  • 2 tbsp chopped fresh parsley or dill

  • Salt and black pepper to taste

Instructions

  • Heat olive oil in a soup pot. Sauté onion, carrots, and celery for 6–8 minutes.

  • Add garlic and cook 30 seconds.

  • Pour in broth and add chicken. Simmer 15–20 minutes until cooked.

  • Remove chicken, shred, and set aside.

  • Add orzo to simmering broth. Cook 8–10 minutes.

  • Return shredded chicken to pot. Stir in lemon juice and herbs.

  • Simmer 3–5 more minutes. Taste and adjust seasoning.

  • Serve hot, garnished with extra herbs or lemon.

Notes

  • Use rotisserie chicken for a faster version.

  • Stir in spinach at the end for extra greens.

  • Cook orzo separately if making ahead.

Find it online: https://dryrecipes.com/orzo-chicken-soup-recipe-zesty-fresh-weeknight-friendly/