Packed with fresh veggies, tender chicken, orzo pasta, surrounded by a bright lemony broth, this soup is comforting and refreshing all in one bite!

Soup is one of those foods that seems like you only make on a cold, cloudy day. I would typically agree, but this soup is so bright and fresh that we make it all year long! The fresh lemon gives the broth a boost of citrus and elevates all of the other flavors in the soup.

I like to think of it as a much easier, lighter version of chicken noodle soup. Orzo are a lot easier to eat than noodles for kids in my opinion. But have a more satisfying bite that rice. This soup has the comforting flavors that many soups start with as a base: garlic, onions, and celery. Add in fresh thyme, rosemary, and just a dash of Worcestershire and you will have a flavor explosion in every single bite.

Ingredients Needed for Lemon Chicken Orzo Soup

• Orzo – orzo is a type of pasta that look kind of like rice but tastes and has a texture like pasta
• Onion – white or yellow
• Carrots – you will need two medium carrots
• Celery – 3 stalks of celery (meaning 3 pieces of celery)
• Peas – frozen is great and you can add them to individual bowls to cool the soup down for your kids
• Garlic – fresh minced garlic
• Chicken – breasts or thighs boneless and skinless
• Lemon – fresh lemon, just one should do it
• Herbs – fresh thyme, rosemary and a bay leaf
• Worcestershire – gives the broth a deliciously rich and tangy flavor

How to Make Lemon Chicken Orzo Soup

The hardest part of this recipe is just chopping the veggies. Once that is done, your pot will do the rest!

1. Prep Veggies. Chop onion and celery, peel and chop carrots, and mince garlic.
2. Heat oil in a large pot over medium-high heat. Add chopped veggies, and cook stirring occasionally until onion is softened, approximately 10 minutes.
3. Dice chicken and add to pot; season with freshly ground black pepper and salt.  Cook stirring frequently until chicken has begun to turn white on the outsides.
4. Add chicken broth, orzo pasta, worcestershire sauce and herbs (except parsley) Bring to a boil. Reduce heat to medium low and simmer, covered, until orzo is tender but still has some firmness, about 6 to 8 minutes.
5. Finish with fresh lemon juice. Portion into bowls and garnish with fresh parsley. Enjoy!

More Healthy Soup Recipes

• 1 tablespoon olive oil
• 1 medium onion diced
• 2 medium carrot chopped
• 3 stalks celery chopped
• 2 cloves garlic
• 6 cups chicken broth, low-sodium
• 1 cup orzo, dry
• 1/2 teaspoon Worcestershire sauce
• 1 each bay leaf
• 1 tablespoon thyme, fresh
• 1 teaspoon rosemary, fresh
• 1 pound chicken breast diced
• 1/2 teaspoon black pepper, ground
• 1/2 teaspoon salt
• 1 medium lemon
• 1 cup green peas, frozen
• 1/4 cup parsley, fresh chopped

• Chop onion and celery, peel and chop carrots, and mince garlic. Heat oil in a large pot over medium-high heat. Add chopped veggies, and cook stirring occasionally until onion is softened, approximately 10 minutes.

• Dice chicken and add to pot; season with freshly ground black pepper and salt.  Cook stirring frequently until chicken has begun to turn white on the outsides.

• Add chicken broth, orzo pasta, worcestershire sauce and herbs (except parsley) Bring to a boil. Reduce heat to medium low and simmer, covered, until orzo is tender but still has some firmness, about 6 to 8 minutes.

• Finish by squeezing the juice of the lemon into the soup. Portion into bowls and garnish with fresh parsley. Enjoy!

Calories: 279kcal | Carbohydrates: 30g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 393mg | Potassium: 760mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3762IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 2mg