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Lemon Chicken Orzo Soup

A bright, comforting bowl that marries tender chicken, pearls of orzo, and a zesty lemon broth. This soup is gentle on the palate yet deeply flavorful, thanks to a simple soffritto, a touch of white wine, and a finishing splash of lemon that lifts every spoonful. Perfect for a cozy night in, a meal-prep favorite, or when you’re feeling under the weather and want something nourishing.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves garlic, minced
  • 2 cups low-sodium chicken stock
  • 1 cup water
  • 1/2 cup dry white wine (optional)
  • 2 cups shredded cooked chicken
  • 1/2 cup orzo pasta
  • 1 carrot, finely diced carrot
  • 1 stalk celery rib, finely diced
  • 1 lemon zest and juice
  • 1/2 teaspoon dried thyme or Italian seasoning
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • Optional grated Parmesan

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the onion and carrot; cook, stirring occasionally, until the vegetables are translucent and slightly softened, about 4–5 minutes.
  • Add the celery and garlic; cook for another 1–2 minutes until the garlic is fragrant but not browned.
  • Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 1–2 minutes to reduce slightly.
  • Stir in the chicken stock, water, dried thyme, and a pinch of salt. Bring the mixture to a gentle simmer.
  • Add the shredded chicken and orzo to the pot. Simmer gently until the orzo is al dente and the chicken is heated through, about 8–10 minutes, stirring occasionally to prevent sticking.
  • Zest the lemon directly into the pot, then squeeze in the juice. Stir and taste for balance. If you prefer more brightness, add a little more lemon juice, a teaspoon at a time.
  • Taste and adjust salt and pepper. If the broth tastes too concentrated, add a splash more water or stock. If it’s too thin, let it simmer a few minutes longer to thicken slightly.
  • Stir in the chopped parsley just before serving. If using Parmesan, offer it alongside as a optional topping.