Lemon Chicken Orzo Soup

Ah, my dear friend, there comes a time in every cook’s life when you need a dish that is both simple and soul-warming. Enter Lemon Chicken Orzo Soup, a dish that not only warms your hands and heart but also wraps you up in a cozy blanket of flavor. I stumbled upon this recipe during a particularly chilly week, and let me tell you—it’s become a comforting ritual in my home since then! The vibrant zing of lemon paired with the tender chicken and hearty orzo is enough to make your taste buds dance.

Why you’ll love this recipe

Now, let’s talk about why Lemon Chicken Orzo Soup deserves a spot in your kitchen rotation. First off, it’s a hug in a bowl. Seriously! The combination of tender vegetables, juicy chicken, and velvety broth creates a symphony of textures and flavors that truly nourishes the soul. Plus, it’s wonderfully adaptable—if you have leftover vegetables hanging around or want to swap in a different protein, go for it!

This soup is also fantastic for meal prep. Make a big batch and enjoy it throughout the week; each bite feels like a warm embrace. And let’s not forget the health benefits! With kale contributing iron and vitamins, and the lemon adding a refreshing citrus note, you’re not just indulging in a comforting dish—you’re nourishing your body. What’s not to love?

Gather these ingredients

Let’s dive into the star-studded lineup for this dish. You’ll want:

• 1 tablespoon olive oil: Adds a nutty depth to the soup.
• 1 tablespoon butter: Because butter makes everything better, doesn’t it?
• 1 cup sliced carrots: For that sweet crunch and gorgeous color.
• 1 cup sliced celery: A savory base note—don’t skip it!
• 1 small yellow onion, diced: Brings a sweet earthiness to the mix.
• 6 cloves garlic, minced: A powerhouse of flavor that makes your kitchen smell divine.
• 1 teaspoon Italian seasoning: A little bit of magic from the Mediterranean.
• 1/2 teaspoon rubbed sage: Adds an aromatic warmth that rounds it all out.
• 2 cups finely chopped kale: Packed with nutrients and a lovely green pop.
• 2 cups shredded rotisserie chicken: The ultimate convenience—just shred and go!
• 1 cup uncooked orzo pasta: This tiny pasta is like little pillows of joy.
• 6 cups chicken broth: The heart of the soup—homemade is always best, but store-bought works wonders too.
• 3/4 cup half and half: For that creamy, dreamy texture.
• Zest and juice of 1 lemon: Brightness to elevate your bowl to stratospheric levels.
• 1 to 2 tablespoons fresh chopped herbs (like parsley + dill): Fresh herbs sprinkle joy into every dish.
• Kosher salt and fresh cracked black pepper: Essential seasoning to bring all the flavors out.

If you want a lighter version, swap half and half for almond milk or coconut cream for a dairy-free twist!

Preparing Lemon Chicken Orzo Soup

Now, let’s roll up our sleeves and make this deliciousness happen!

1. Heat the butter and olive oil: In a large pot over medium-high heat, let the butter melt into the olive oil—this combination is pure bliss.

2. Sauté the veggies: Add the sliced carrots, celery, and diced onion, sprinkling in a couple of pinches of salt and pepper. Cook and stir for about 6 minutes until they begin to soften.

3. Add the aromatics: Toss in the minced garlic, Italian seasoning, rubbed sage, and a couple more pinches of salt and pepper. Stir frequently for about a minute—isn’t that aroma heavenly?

4. In goes the kale: Add the finely chopped kale to the mix, letting it wilt slightly before bringing in the next players.

5. Combine chicken and orzo: Fold in the shredded rotisserie chicken and uncooked orzo, giving it a good stir.

6. Pour in the broth and half and half: Watch as your pot transforms. Add the chicken broth and half and half, and don’t forget a couple extra pinches of salt and pepper.

7. Bring it all to a simmer: Turn the heat to medium-high, cover the pot, and allow it to come to a gentle simmer. Then reduce the heat and let it simmer, covered, on low for about 5 minutes. Stir occasionally to prevent sticking—treat it gently!

8. Finish it with lemon: Stir in the lemon zest, juice, and fresh herbs. Taste your soup and adjust the seasoning as needed. You’re the artist here; make it sing!

Best way to enjoy it

Now that you have this radiant concoction, let’s talk about serving. This soup shines on its own, but why not elevate the experience with a crisp salad or some crusty bread for dipping? Pair it with a light white wine—maybe a Sauvignon Blanc or a chilled glass of sparkling water with a spritz of lemon would be lovely.

Storage and reheating tips

If, by chance, you have leftovers (which is rare in my kitchen!), let’s talk storage. Allow the soup to cool to room temperature before transferring it to airtight containers. It can happily rest in the fridge for up to 3 days or, if you really want to save it for a rainy day, freeze it for up to 3 months. Just make sure to thaw overnight in the fridge before reheating on the stove over low heat. You might need to add a splash of broth to bring it back to its silky glory!

Pro chef tips

A few tips from my kitchen to yours:

• Experiment with herbs: Fresh herbs bring a vibrant pop. Swap out parsley or dill for any fresh seasonal herbs you have on hand!
• Caramelize the onions: If you have a little extra time, let the onions get golden before adding other veggies—the depth of flavor is worth it.
• Upgrade the broth: If you’re feeling fancy, try homemade broth. It’s a game-changer in flavor!

Creative Twists

Feeling adventurous? Why not mix it up?

• Use quinoa instead of orzo for a gluten-free twist.
• Try different proteins: Shrimp or tofu can make a delightful alternative if you’re looking for something new.
• Toss in some chopped spinach or Swiss chard along with the kale for an extra veggie boost.

Your questions answered

1. How long does it take to prepare? Roughly 30-40 minutes from start to finish.
2. Can I use frozen vegetables? Absolutely! Just add them earlier for even cooking.
3. Is this soup freezer-friendly? Yes! Perfect for make-ahead meals.
4. What’s the best way to reheat it? Slowly on the stove with a splash of broth if needed.
5. Can I add beans? Definitely! Adding a can of white beans will provide extra protein and creaminess.

So, there we have it! This Lemon Chicken Orzo Soup isn’t just a dish; it’s a warm hug on a plate, a delight for the senses, and an invitation to gather around the table. I can’t wait for you to try it and hopefully make it your own. So grab your apron, let your creativity shine, and let’s bring some joy to the kitchen!

Print Recipe

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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 W Warm W Weeknight

Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Cooking Temp: medium-high  C Servings: 6 Estimated Cost: $ 15 Calories: 320

Best Season: Winter

Description

Lemon Chicken Orzo Soup is a hearty and flavorful dish that combines tender chicken, vibrant lemon, and nutritious vegetables in a silky broth, perfect for meal prep and warming your soul.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 1 tablespoon olive oil (Adds a nutty depth to the soup.)
• 1 tablespoon butter (Enhances flavor.)
• 1 cup sliced carrots (For sweetness and color.)
• 1 cup sliced celery (Savory base note.)
• 1 small yellow onion, diced (Brings earthiness.)
• 6 cloves garlic, minced (For flavor.)
• 1 teaspoon Italian seasoning (Mediterranean magic.)
• ¹⁄₂ teaspoon rubbed sage (Aromatic warmth.)
• 2 cups finely chopped kale (Packed with nutrients.)
• 2 cups shredded rotisserie chicken (Convenient protein.)
• 1 cup uncooked orzo pasta (Tiny pillows of joy.)
• 6 cups chicken broth (Essential for soup base.)
• ³⁄₄ cup half and half (For creaminess.)
• 1 lemon, zest and juice (Adds brightness.)
• 1 to 2 tablespoons fresh chopped herbs (Such as parsley and dill.)
• Kosher salt and fresh cracked black pepper (Essential seasoning.)

Instructions

Prepare the Soup

1. Heat the butter and olive oil

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

2. Sauté the vegetables

   Add carrots, celery, and onion with salt and pepper. Cook for 6 minutes until softened.
   Mark as complete

3. Add the aromatics

   Stir in garlic, Italian seasoning, and sage. Sauté for 1 minute.
   Enjoy the aroma!
   Mark as complete

4. Incorporate the kale

   Add finely chopped kale and allow it to wilt.
   Mark as complete

5. Combine chicken and orzo

   Fold in the chicken and orzo, stirring well.
   Mark as complete

6. Add broth and half and half

   Pour in the chicken broth and half and half along with extra seasoning.
   Mark as complete

7. Bring to a simmer

   Cover and simmer on low heat for 5 minutes, stirring occasionally.
   Be gentle!
   Mark as complete

8. Finish with lemon

   Stir in 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 18g28%

Saturated Fat 10g50%

Trans Fat 1g

Cholesterol 70mg24%

Sodium 1200mg50%

Potassium 650mg19%

Total Carbohydrate 25g9%

Dietary Fiber 3g12%

Sugars 4g

Protein 25g50%

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Vitamin A 700 IU

Vitamin C 40 mg

Calcium 100 mg

Iron 3 mg

Vitamin D 0 IU

Vitamin E 2 IU

Vitamin K 90 mcg

Thiamin 0.2 mg

Riboflavin 0.5 mg

Niacin 5 mg

Vitamin B6 0.5 mg

Folate 50 mcg

Vitamin B12 1 mcg

Biotin 0 mcg

Pantothenic Acid 2 mg

Phosphorus 170 mg

Iodine 0 mcg

Magnesium 30 mg

Zinc 1 mg

Selenium 25 mcg

Copper 0.3 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 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.

Keywords: Lemon Chicken Orzo Soup, easy soup recipe, comfort food, meal prep, healthy soup