Fast, easy, and super hearty. That’s what this recipe for Chicken, Lemon, and Orzo Soup is, and that’s why you’ll add it to the weekly rotation during the cold winter months.
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*Disclaimer – This recipe was originally published in 2014. I’m working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.
I hope when you see this bowl of Chicken, Lemon, and Orzo Soup that your mouth starts to water, and you immediately run to your fridge and pantry to see if you have all the ingredients so you can make this tonight.
If not, quickly run to the store. Your family will thank you!
Light and lemony this soup is hearty and healthy with lots of tender chicken, chopped carrots, and kale.
However, you can substitute spinach for the kale if that’s what you prefer and/or have on hand. With the addition of oregano, you’ve just traveled to Greece without ever leaving your own home kitchen. Oompah!
CHICKEN, LEMON AND ORZO SOUP {PRINT THIS RECIPE}
Serves: 6-8 Prep Time: 20 minutes Cook Time: 20 minutes
2 tablespoons canola oil
2 pounds boneless, skinless chicken breasts, cut into 1″ pieces
2 large carrots, peeled and coarsely chopped
1 medium onion, peeled and coarsely chopped
1 lemon, thinly sliced and seeded
32 ounces low-sodium chicken broth
5 cups water
2 tablespoons butter
1 1/2 teaspoon salt
3/4 teaspoon pepper
1 1/2 teaspoon oregano
2 cups uncooked orzo pasta
4 cups coarsely chopped kale or whole baby spinach leaves
2 tablespoons lemon juice
1 tablespoon lemon zest
-Working in two batches, brown the chicken in the oil on medium/high heat in a large stockpot. Remove the chicken and set it aside.
-In the same stockpot, saute the carrots and onion over medium heat for approximately 3-4 minutes. Add in the lemon slices and the browned chicken.
-Stir in the chicken broth, water, butter, salt, pepper, and oregano. Bring to a low boil.
-Stir in the orzo pasta and kale and allow the soup to cook for approximately 12-15 minutes.
-Reduce the heat to low and stir in the lemon juice and lemon zest. Stir to combine.
-Remove the simmered lemon slices from earlier.
-Ladle the soup into bowls and garnish with fresh lemon slices if desired.
This soup has a fantastic lemony flavor with a minimal amount of cooking time. Don’t forget to taste the soup before you serve it to adjust the seasonings to your own taste if needed.
Serve this soup alongside a nice salad for additional veggie power, and a wonderful loaf of crusty bread. Better ring the dinner bell…the soup is served!
Thank you so much for visiting me here today in my Kudos Kitchen!
Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!
Until we eat again, I hope you have a delicious day!!
Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!
Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!
Until we eat again, I hope you have a delicious day!!
