Lemon Orzo Soup

Posted: July 1
recipe image

When the weather starts to cool down, all I want is soup! This Greek style lemon orzo soup is simple to make and delicious!


• 1 pound boneless, skinless chicken breasts • Salt and freshly ground black pepper • 2 1/2 tablespoons olive oil, divided • 1 1/2 cups chopped carrots (about 3 large) • 1 1/2 cups chopped celery (about 3 stalks) • 1 1/2 cups chopped yellow onion (1 medium) • 5 cloves garlic, minced • 7 cups chicken broth • 1 1/2 teaspoons dried oregano • 1/2 teaspoon each dried basil, thyme and rosemary • 1 cup (5.8 ounces) dried orzo pasta • 1 parmesan rind, plus shredded parmesan for serving • 1 1/2 teaspoons lemon zest • 1/3 cup fresh lemon juice • Parsley and lemon slices for garnish, optional


Step 1

Place chicken on a cutting board, cover with plastic wrap and pound evenly to about 1/2-inch thickness. Season chicken with salt and pepper on both sides.

Step 2

Heat 2 tablespoons olive oil in a large cast iron pot over medium-high heat. Add chicken and sear on both sides until browned, about 2 - 3 minutes per side. Transfer chicken to plate leaving oil in pan.

Step 3

Add an additional 1/2 tablespoon olive oil to pan then add carrots, celery and onion and saute 3 minutes. Move veggies to the side, add garlic and saute 1 minute.

Step 4

Pour in chicken broth, oregano, basil, thyme, rosemary and season with salt and pepper to taste. Return chicken to pot and bring to a simmer.

Step 5

Add orzo and parmesan rind, reduce heat to medium-low, cover and simmer stirring occasionally, about 8 - 10 minutes or until chicken is cooked through (it should register 165 degrees in center on an instant read thermometer).

Step 6

Remove parmesan rind and chicken and transfer chicken to a cutting board. Let chicken rest 5 minutes, then shred with fork. Meanwhile continue to cook soup, covered while chicken is resting.

Step 7

Return chicken to soup along with lemon juice and zest and heat through.

Step 8

Serve warm with parmesan cheese, garnish optional. Note that as soup rests the pasta will absorb the broth so you can add a little more broth as desired.

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