Lemon Chicken Orzo Soup

Hearty chicken, veggie, and whole wheat orzo soup with a refreshing lemon broth seasoned rosemary and parsley. Comforting but not too heavy for the summer.

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Homemade soups usually hit their prime during the fall and winter months but who says you cannot enjoy soup during the summer? This lemon broth based chicken and whole wheat orzo soup is comforting yet light enough to enjoy despite the heat outside.

Then again, I’ve also made this same soup for soup swaps with friends during the frigid months so it’s really an all year round soup. Made even better with homemade chicken stock, but you could also use homemade vegetable broth and chickpeas instead of chicken for a vegan option!

In family news my nephew Luke has been exceptionally good with his new little brother Griffin. He actually requested to hold him one day and has been showing him how to do tummy-time. Sounds like he’s going to be a good big brother!

Hopefully I will get an opportunity to venture out there soon and then will shower you all with photos sweeter than any cookie photo you’ve ever seen.

One year ago: Slow Cooker General Tso’s Chicken

Two years ago: Dark Chocolate Banana Peanut Butter

LEMON CHICKEN ORZO SOUP

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Yield: 6 servings Prep Time: 5 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp olive oil, divided
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks*
• Salt and pepper
• 3 cloves garlic, minced
• 1 medium onion, diced
• 3 large carrots, peeled and diced
• 2 stalks celery, diced
• 1/2 tsp dried thyme
• 5-6 cups chicken stock
• 2 bay leaves
• 3/4 cup uncooked whole wheat orzo pasta
• 1 sprig fresh rosemary
• Juice of 1 lemon
• 2 Tbsp chopped fresh parsley leaves

Directions

1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
2. Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
3. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste. Serve immediately.

Notes

* Make it easier and use precooked rotisserie chicken meat

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Post updated 2/3/21, photo above is the original.