Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup is one of those comforting dishes that feels like a hug in a bowl. I remember the first time I made it on a chilly afternoon, watching the rain dance outside while the aroma of garlic and lemon filled the kitchen. It was the kind of day that called for cozy warmth and hearty flavors, and this soup delivered.

There’s something about the brightness of lemon paired with tender chicken and the playful texture of orzo that just sings. It’s been my go-to for chilly nights, when I’m feeling under the weather, or whenever I want to impress my friends with minimal effort and maximum flavor. The beauty of this soup lies in its balance—the savory depth of the broth, the freshness of the kale, and the zesty punch of lemon create a symphony of tastes that’s sure to warm your heart and soul.

Why you’ll love this recipe

Think of this Lemon Chicken Orzo Soup as your one-way ticket to comfort! It’s like a cozy blanket wrapped around you on a cold day; it not only soothes but invigorates. The blend of shredded rotisserie chicken and orzo makes it quick and easy, perfect for those weeknight dinners when you don’t want to spend hours in the kitchen. Plus, it’s a complete meal in itself, packed with healthy veggies like kale, carrots, and celery.

Imagine slurping up that buttery broth full of tender pasta and bursts of lemon; each spoonful is a delightful dance of flavors. It’s healthy, hearty, and unbelievably satisfying. And here’s a bonus: it reheats beautifully, so you can enjoy leftovers without losing any charm. What makes this recipe even more special is how adaptable it is. Want to go dairy-free? No problem! Omit the cream and add a splash of coconut milk for a little twist. Doesn’t that sound like a winner?

Gather these ingredients

First things first, let’s gather our essentials. Here’s what you’ll need:

• 1 tablespoon olive oil: This is your flavor base—adds richness and keeps everything from sticking.
• 1 tablespoon butter: For that luscious, velvety texture.
• 1 cup sliced carrots: Sweet and crunchy, they’ll add color and nutrition.
• 1 cup sliced celery: The unsung hero of soup; it infuses that aromatic quality we all love.
• 1 small yellow onion, diced: Adds depth and sweetness as it caramelizes.
• 6 cloves garlic, minced: Because more garlic equals more flavor, right?
• 1 teaspoon Italian seasoning: A blend that whispers of Italy with its heartwarming herbs.
• 1/2 teaspoon rubbed sage: Earthy and fragrant, it adds another layer of flavor.
• 2 cups finely chopped kale: A nutrition powerhouse; it gives the soup tons of health benefits while adding beautiful green color.
• 2 cups shredded rotisserie chicken: This is your secret weapon—flavorful and super convenient.
• 1 cup uncooked orzo pasta: Tiny pasta shapes that soak up all the delicious broth.
• 6 cups chicken broth: The heart and soul of the soup; choose low-sodium for a more controlled flavor.
• 3/4 cup half and half: Adds creaminess that makes the soup luxurious.
• Zest and juice of 1 lemon: Brightness galore! Fresh is key for that zing.
• 1 to 2 tablespoons fresh chopped herbs (like parsley and dill): Fresh herbs elevate your dish and add a pop of flavor.
• Kosher salt and freshly cracked black pepper: Don’t underestimate these; they’re essential for enhancing your dish.

Feel free to swap out some veggies or use leftover chicken. This recipe is all about flexibility!

The cooking process explained

Ready to dive in? Let’s cook this beauty:

1. In a large pot, heat butter and olive oil over medium-high heat.
2. Once melted and fragrant, toss in sliced carrots, sliced celery, and diced onion. Sprinkle in a couple of pinches of salt and pepper, then stir frequently for about 6 minutes until they soften.
3. Add in the minced garlic, Italian seasoning, and rubbed sage, continuing to stir for just 1 minute—this is where the magic starts to happen!
4. Now, fold in the chopped kale and shredded rotisserie chicken.
5. Next, sprinkle in the uncooked orzo, pour in the chicken broth, and stir in the half and half along with a couple more pinches of salt and pepper.
6. Raise your heat to medium-high, cover the pot, and bring it to a simmer.
7. Reduce the heat and let it gently simmer, covered, for about 5 minutes or until the orzo is al dente. Stir every couple minutes—this helps keep the pasta from sticking!
8. When it’s ready, add the zest and juice of the lemon, along with the fresh herbs. Taste and adjust the seasoning with salt and pepper.

Enjoy your aromatic creation! That’s it—you’ve made a glorious pot of soup!

Best way to enjoy it

Now, onto serving! There’s really no wrong way to enjoy this soup, but here are some of my favorites:

1. Garnish with fresh herbs: Add a sprinkle of chopped parsley or dill right before serving for that fresh pop.
2. Pair it with crusty bread: A nice slice of sourdough or a warm baguette is perfect for dipping—you’ll want to soak up every last bit of that savory broth!
3. Add a sprinkle of Parmesan cheese: If you’re a cheese lover, a sprinkle of freshly grated Parmesan adds a nice salty character.

This soup stands alone like a hero, but it can also be a cozy companion to a side salad or a light appetizer. The choice is yours!

Storage and reheating tips

You’ve made a big batch, and there are likely some leftovers (if you’re lucky!). Here’s the best way to store them:

• In the fridge: Let the soup cool completely, then transfer it to an airtight container. It’ll stay fresh for 3-4 days.
• Freezing: If you want to stash some for later, ladle individual portions into freezer bags or containers—just make sure to leave some space for expansion. It’ll freeze well for up to 2-3 months.
• Reheating: When you’re ready to enjoy your soup again, just reheat it on the stove over low heat. You might need to add a splash of broth or water since the pasta can absorb quite a bit of liquid!

Helpful cooking tips

• Don’t skip the seasoning step: Salt enhances every layer of flavor, so be generous but taste often!
• Fresh is best: Use freshly squeezed lemon juice and zest—it makes a significant difference in flavor!
• Adjust heat: If you prefer a creamier soup, add more half and half; if you want it lighter, go easy on the cream.

Creative Twists

You’re ready to get creative, right? Here are a few fun variations to consider:

• Go vegan: Swap the rotisserie chicken for chickpeas or extra veggies, and use coconut milk instead of half and half.
• Spice it up: If you like a kick, add some red pepper flakes or diced jalapeños.
• Other greens: Switch out kale for spinach or Swiss chard—both will work beautifully!
• Flavor boosters: Add a splash of white wine before simmering for an extra depth of flavor.

Ingredients list

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 small yellow onion, diced
• 6 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon rubbed sage
• 2 cups finely chopped kale
• 2 cups shredded rotisserie chicken
• 1 cup uncooked orzo pasta
• 6 cups chicken broth
• 3/4 cup half and half
• Zest and juice of 1 lemon
• 1 to 2 tablespoons fresh chopped herbs (like parsley + dill)
• Kosher salt
• Fresh cracked black pepper

Step-by-step instructions

1. Heat butter and olive oil in a large pot over medium-high heat.
2. Add carrots, celery, and onion with pinches of salt and pepper. Sauté for about 6 minutes.
3. Stir in garlic, Italian seasoning, and sage; cook for 1 minute.
4. Add kale and shredded chicken.
5. Stir in uncooked orzo, chicken broth, half and half, and more salt and pepper.
6. Bring to a simmer, cover the pot, and reduce heat. Simmer for about 5 minutes until pasta is al dente, stirring occasionally.
7. Add lemon zest, juice, and fresh herbs. Adjust seasoning to taste.

Your questions answered

• How long does it take to prepare? Prep time is about 10 minutes, cooking time around 15 minutes. Perfect for a weeknight dinner!
• Can I make this ahead of time? Absolutely! In fact, it tastes even better the next day after the flavors meld.
• What can I serve with this soup? Try a side salad or some crusty bread; it makes for a lovely meal.
• Can I freeze it? Yes, just make sure to leave some liquid for the pasta expansion!
• Is this recipe healthy? Yes! Packed with veggies and lean protein, it’s nutritious and comforting.

With its medley of healthy ingredients and vibrant flavors, this Lemon Chicken Orzo Soup is the perfect creation to brighten up your dinner table. I encourage you to try it, play with the ingredients, and make it your own. If you whip it up, I can’t wait to hear your thoughts! Cooking is all about sharing love and flavor—so don’t hesitate to share your twists and comments below!

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Lemon Chicken Orzo Soup

Cooking Method: Sauteing, Simmering Courses: Comfort Food, Main Course, Soups Recipe Keys: C Comfort Food E Easy Non Vegetarian Quick Meals W Warm

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 6 Estimated Cost: $ 10 Calories: 320

Best Season: Winter

Description

Lemon Chicken Orzo Soup is a delightful blend of tender chicken, zesty lemon, and healthy vegetables, perfect for chilly nights or impressing friends with minimal effort.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 1 tablespoon olive oil (Flavor base)
• 1 tablespoon butter (For texture)
• 1 cup sliced carrots (Adds color and nutrition)
• 1 cup sliced celery (Infuses aromatic quality)
• 1 small yellow onion, diced (Adds depth and sweetness)
• 6 cloves garlic, minced (Enhances flavor)
• 1 teaspoon Italian seasoning (Herb blend)
• ¹⁄₂ teaspoon rubbed sage (Adds flavor)
• 2 cups finely chopped kale (Nutrition powerhouse)
• 2 cups shredded rotisserie chicken (Convenient and flavorful)
• 1 cup uncooked orzo pasta (Soaks up broth)
• 6 cups chicken broth (Base of the soup)
• ³⁄₄ cup half and half (Adds creaminess)
• 1 lemon, zest and juice (For brightness)
• 1 to 2 tablespoons fresh chopped herbs (Like parsley or dill)
• Kosher salt (To taste)
• freshly cracked black pepper (To taste)

Instructions

Cooking Steps

1. 1. Heat Ingredients

   In a large pot, heat butter and olive oil over medium-high heat.
   Mark as complete

2. 2. Sauté Vegetables

   Add sliced carrots, sliced celery, and diced onion with salt and pepper. Sauté for about 6 minutes until softened.
   Mark as complete

3. 3. Add Garlic and Spices

   Stir in minced garlic, Italian seasoning, and rubbed sage; cook for 1 minute.
   Mark as complete

4. 4. Mix in Greens and Chicken

   Add chopped kale and shredded rotisserie chicken.
   Mark as complete

5. 5. Combine with Broth

   Stir in uncooked orzo, chicken broth, half and half, and season with more salt and pepper.
   Mark as complete

6. 6. Simmer Soup

   Bring to a simmer, cover the pot, and reduce heat. Simmer for about 5 minutes until pasta is al dente, stirring occasionally.
   Mark as complete

7. 7. Finish with Lemon and Herbs

   Add lemon zest, juice, and fresh herbs. Adjust seasoning to taste.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 10g16%

Saturated Fat 5g25%

Trans Fat 0g

Cholesterol 50mg17%

Sodium 800mg34%

Potassium 600mg18%

Total Carbohydrate 40g14%

Dietary Fiber 4g16%

Sugars 3g

Protein 20g40%

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Vitamin A 200 IU

Vitamin C 30 mg

Calcium 200 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This soup reheats beautifully and is adaptable based on available ingredients.

Keywords: soup, lemon chicken, orzo, comforting, quick and easy