Description
A comforting and hearty Lemon Chicken Orzo Soup featuring tender chicken breasts, fresh vegetables, and kale in a flavorful lemon-infused broth. Perfect for a cozy weeknight dinner made in one pot.
Ingredients
Scale
Sautéed Vegetables
- 2 Tbsp olive oil
- 1 onion (chopped)
- 1 cup carrots (chopped)
- 1 cup celery (chopped)
- 3 cloves garlic (minced)
Soup Base
- 8 cups chicken broth
- 1.5 lbs uncooked chicken breasts
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp salt
- 1 tsp pepper
- 1 bay leaf
Pasta and Greens
- 1 cup uncooked orzo
- 1 lemon (zested and juiced)
- 4 cups kale leaves (roughly chopped)
Instructions
- Prepare the Vegetables: Heat olive oil in a large saucepan or soup pot over medium-high heat. Sauté the chopped onion, celery, and carrots until softened, about 5 minutes. Add the minced garlic and sauté for an additional 30 seconds to release its aroma.
- Simmer the Soup: Stir in the chicken broth, uncooked chicken breasts, oregano, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Then reduce the heat to low, cover the pot, and let it simmer gently for about 15 minutes until the chicken is cooked through.
- Cook the Orzo: Add the uncooked orzo to the soup and continue cooking uncovered for another 10 minutes. This allows the orzo to become al dente and ensures the chicken is tender enough to shred.
- Shred and Add Remaining Ingredients: Remove the chicken breasts from the pot and shred or chop them into bite-sized pieces. Return the chicken to the soup along with the lemon juice, lemon zest, and roughly chopped kale. Stir well to combine and allow the kale to wilt slightly. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot and enjoy!
Notes
- This recipe is easily made in one pot for a quick and convenient weeknight meal.
- Use fresh lemon zest and juice for a bright, fresh flavor that complements the savory broth.
- Feel free to substitute kale with spinach or Swiss chard if preferred.
- If you want a thicker soup, simmer uncovered a few extra minutes after adding the orzo to reduce the broth slightly.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stove.
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 232 kcal
- Sugar: 2.9 g
- Sodium: 466 mg
- Fat: 6 g
- Saturated Fat: 1.1 g
- Unsaturated Fat: 4.9 g
- Trans Fat: 0 g
- Carbohydrates: 13.5 g
- Fiber: 1.8 g
- Protein: 28.2 g
- Cholesterol: 64 mg
