This light and cozy Greek-style Lemon Orzo Soup is the perfect summer soup for enjoying in the sun. With hearty veggies, warm shredded chicken, and a pop of zesty lemon, this soup tastes simultaneously bright and relaxing, almost like a sunbath in a bowl. Lemon Orzo Soup features tender cooked orzo, which soaks in the flavors and adds to the soup’s heartiness. Whether you are, it’s a beautiful day with a bowl of this soup.
Ingredients
For the soup:
- 1 pound chicken breasts, boneless and skinless, pounded to about 1/2-inch-thick
- salt, to taste
- freshly ground black pepper, to taste
- 2 1/2 tablespoons olive oil, divided
- 1 1/2 cups carrots, chopped
- 1 1/2 cups celery, chopped
- 1 1/2 cups yellow onion, chopped
- 5 cloves garlic, minced
- 7 cups chicken broth
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1 cup orzo pasta
- 1 parmesan rind, optional
- 1 1/2 teaspoons lemon zest
- 1/3 cup fresh lemon juice
Optional, for serving:
- parmesan cheese, to taste, shredded
- fresh parsley, to taste, chopped
- lemon, to taste, sliced
Directions
Step 1 -Season the chicken with the salt and the pepper on both sides.
Step 2 -Heat 2 tablespoons of the olive oil in a large cast-iron pot over medium-high heat.
Step 3 -Add the chicken and sear on both sides until browned, about 2-3 minutes per side.
Step 4 -Transfer the chicken to a plate and set aside, leaving the oil in the pot.
Step 5 -Add the remaining 1/2 tablespoon of the olive oil to the pot.
Step 6 -Add the carrots, the celery, and the onions and sauté for about 3 minutes.
Step 7 -Move the vegetables to the side of the pan.
Step 8 -Add the garlic to the open side of the pan and sauté until fragrant, about 1 minute.
Step 9 -Pour in the chicken broth, the oregano, the basil, the thyme, and the rosemary, the salt and the pepper.
Step 10 -Return the chicken to the pot.
Step 11 -Bring the soup mixture to a simmer.
Step 12 -Add the orzo and the parmesan rind, mixing to combine.
Step 13 -Reduce the heat to medium-low and cover.
Step 14 -Let the soup mixture simmer, stirring occasionally until the chicken is cooked through, reading 165 degrees F in the center of its thickest part on an instant-read thermometer, about 8-10 minutes.
Step 15 -Remove the parmesan rind and the chicken. Discard the parmesan rind and transfer the chicken to a cutting board.
Step 16 -Let the chicken rest for 5 minutes.
Step 17 -Shred the chicken with a fork.
Step 18 -While the chicken rests, continue to cook the soup covered.
Step 19 -Return the shredded chicken to the soup along with the lemon zest and the lemon juice, heating everything through.
Step 20 -Serve warm with the parmesan cheese, the parsley, and the lemon slices.
