Description
This comforting and zesty Shredded Chicken Soup with Lemon and Orzo combines tender shredded chicken, bright lemon juice, and hearty orzo pasta in a flavorful broth, making it an easy and delightful meal perfect for any occasion.
Ingredients
Scale
2 tbsp Olive Oil
1 large Yellow Onion, chopped
2 Carrots, peeled and diced
2 Celery Stalks, diced
3 cloves Garlic, minced
8 cups Chicken Broth (low sodium)
1 cup Orzo Pasta
3 cups Cooked Chicken, shredded
1/2 cup Fresh Lemon Juice (about 2–3 lemons)
1/4 cup Fresh Parsley, chopped
Salt and Freshly Ground Black Pepper
Pinch of Red Pepper Flakes (optional)
Instructions
- Prep your veggies: chop onion, carrots, celery, and mince garlic
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, celery, and sauté until softened
- Add minced garlic and sauté until fragrant, about 30-60 seconds
- Pour in chicken broth and bring to a gentle simmer
- Once simmering, add orzo pasta and cook according to package directions, about 8-10 minutes
- Stir in shredded chicken and heat through for 2-3 minutes
- Off the heat, stir in fresh lemon juice and most of the parsley. Season with salt, pepper, and red pepper flakes if using
- Serve in bowls and garnish with reserved parsley
Notes
For a gluten-free version, use gluten-free orzo.
Leftover cooked chicken works great for this recipe.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g