Can I make Lemon Chicken Orzo Soup ahead of time?

Absolutely! This soup can be made ahead of time and stored in the refrigerator for up to three days. It also freezes well, so feel free to make a larger batch and freeze individual portions. Just remember to add the fresh herbs and lemon juice after reheating to maintain their flavor. Enjoy this comforting meal whenever you want!

What can I substitute for orzo in this recipe?

If you don't have orzo on hand, you can substitute it with another small pasta shape such as ditalini or even quinoa. For a gluten-free version, use gluten-free pasta or spiralized vegetables like zucchini for a fun twist!

How can I enhance the flavor of the soup?

To enhance flavor, add a splash of white vinegar or a dollop of yogurt right before serving. Fresh herbs are your best friends, try adding thyme, basil, or even a handful of spinach for extra depth!

Is this soup healthy?

Yes, Lemon Chicken Orzo Soup is generally considered healthy! It’s packed with protein from the chicken, and fresh vegetables contribute important nutrients. You can make it even healthier by using low-sodium broth and incorporating more veggies.

What are some good toppings for Lemon Chicken Orzo Soup?

Some fantastic toppings include freshly grated parmesan cheese, a dollop of sour cream, or a sprinkle of additional herbs like dill or parsley. You can also drizzle a little olive oil for extra richness if desired.

Cozy Up With Lemon Chicken Orzo Soup

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
8 cups low-sodium chicken broth
1 bouillon cube (optional)
3/4 cup orzo pasta
2 cups cooked shredded chicken
1 large lemon, zested and juiced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large soup pot over medium heat. Add the diced onions, carrots, and celery. Sauté for about 7-8 minutes until softened.
Stir in minced garlic and cook for an additional 30 seconds. Pour in the chicken broth and bring to a gentle boil.
If using, add the optional bouillon cube to enhance flavor. Stir in orzo and let simmer for about 8 minutes until al dente.
Add the cooked shredded chicken and heat through for 2-3 minutes.
Finally, stir in lemon juice, zest, parsley, and dill, seasoning with salt and pepper to taste. Serve hot with crusty bread.

Notes

Refrigerate leftovers for up to 3 days or freeze for later. Add fresh herbs and lemon juice after reheating for best flavor.

Author: Benjamin Scott
Prep Time: 10
Cook Time: 20
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Low Calorie

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 3g
Sodium: 500mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 20g
Cholesterol: 40mg