This is a super simple chicken soup recipe that is perfect for the fall season! We like to do “Soup Sundays” here and this soup makes enough servings to eat lunch during the week.
The orzo does soak up a bit of the chicken stock, so you can add more if you like! It’s a classic chicken soup recipe, but the lemon gives a nice refreshing twist. Served with saltines because Anthony says, “saltines are the perfect soup cracker.” Enjoy!
Simple Lemon Chicken Orzo Soup
● 1 ½ LB Thinly Sliced Chicken Breast
● 6 Stalks of Celery, Diced
● 6 Large Carrots, Sliced in Rounds
● 1 Medium Sweet Onion
● ½ Cup Orzo
● 6 Cups Chicken Stock or Chicken Bone Broth
● 1 TBSP Minced Garlic
● ½ Lemon
● 1 TBSP Italian Seasoning
● 1 TSP Salt
● 1 TSP Pepper
● 1 TSP Thyme
● 1 TSP Parsley
- Add 1 TBSP Olive Oil to a large pot and place on medium heat.
- Once hot, add the diced carrots, celery, and onion. Saute about 5-7 minutes until soft.
- Add the italian seasoning, salt, pepper, thyme, and parsley. Mix well.
- Add the minced garlic and let it saute 1-2 minutes.
- Add the chicken broth and raw chicken breast and bring to a boil. Cover and simmer for about 12-15 minutes.
- Add the orzo and simmer for about 10 minutes until the orzo is fully cooked.
- Remove the chicken from the pot and shred. Then, place the chicken back in the soup.
- Remove the soup from heat and add the juice of half a lemon.
- Top with parsley and enjoy!
Karina E. Fricker
