This Lemon Chicken Orzo Soup is a cozy, one-pot meal with tender chicken, orzo pasta, and a bright, lemony broth. Easy to make in under 45 minutes, it’s the ultimate Mediterranean chicken soup recipe, perfect for busy weeknights or cold winter days!
0 Heat olive oil in a Dutch oven or a large pot with a lid over medium-high heat. Add 2 cups of chopped onion, 1 cup of chopped carrots, and 1 cup of chopped celery. Cook, stirring occasionally, until vegetables are softened, 7-8 minutes.
1 Add 3 cloves of minced garlic,1 teaspoon Italian seasoning, 1 teaspoon kosher salt and ½ teaspoon of ground black pepper. Saute, stirring constantly, for 30 seconds.
2 Add 6 cups of chicken stock, 4 tablespoons of lemon juice and 1 pound (about 4) boneless skinless chicken thighs (or 2 medium-sized chicken breasts).
3 Bring it to a boil. Once it comes to a boil, bring the heat down to medium and let it simmer for 15 minutes or until the chicken is fully cooked. Chicken should register 165 degrees F when inserted with a meat thermometer.
4 Remove the chicken and transfer to a cutting board.
5 Stir in the orzo and let it cook for 10 minutes, stirring occasionally.
6 While the orzo is cooking, shred the chicken using two forks (or you can also cut it into small bite-sized pieces.)
7 Add the now-shredded chicken back into the pot and stir to combine.
8 When the orzo is fully cooked, give it a quick taste and add more seasoning and lemon juice as needed.
9 Add ¼ cup chopped parsley, ladle into bowls, and serve.
