Lemon Chicken Orzo Soup Recipe
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This Lemon Chicken Orzo Soup Recipe is a flavorful soup that is perfect for any time of the year, and it will warm you right up.
One of my favorite soups at Panera is their Lemon Orzo Soup, but they don’t serve it every day. They don’t even serve it year-round. I get it. Since it has lemon in it I think they think it’s only appropriate during the spring and summer seasons. But I think that is a terrible mistake. Personally I need a bit of summer in the colder, dreary winter months too. Don’t you? A little soup with a bit of perky lemon to brighten things up is a good thing all year long.
So I decided to make my own version, with chicken added, because Randy is a carnivore and soup is not really a food in his book. Plus, soup without meat is … well, you know what I’m getting at as far as he’s concerned. So I added chicken. This Lemon Chicken Orzo Soup is a great bowl of comfort, and dare say better than the Panera-inspired original. Me thinks so.
Lemon Chicken Orzo Soup is super easy to make and can be ready in about 30-45 minutes. If you’re not in a hurry just keep it warming on the stove.
Lemon Chicken Orzo Soup Recipe notes:
- For the chicken called for, this is a great use of any leftover grilled or roasted chicken, or pick up a rotisserie chicken from your local grocer or deli.
- To extend the overall amount, add a bit more chicken stock or broth as desired.
You may also enjoy these scrumptious soup recipes:
- White Bean and Roasted Mushroom Soup
- Easy Chicken Tortilla Soup Recipe
- Sweet Potato Soup with Walnut Pesto
- Perfect Potato Soup Recipe
- Beer Cheese Soup Recipe adapted from Cooking Light
Lemon Chicken Orzo Soup Recipe
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, sliced crosswise 1/2-inch thick
- 2 carrots, peeled and sliced
- Kosher salt, freshly ground black pepper
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground ginger
- 8 cups chicken stock (or broth)
- 1 pound roasted or rotisserie chicken, cut into chunks or pulled apart
- 4 tablespoons fresh lemon juice
- 3/4 cup uncooked orzo pasta
- In a large heavy stock pot, heat oil over medium heat. Add onion, garlic, celery, carrots, and a couple of pinches of salt and pepper; cook, stirring occasionally, until vegetables are softened, about 4-6 minutes.
- Push vegetables to side of pot. Add thyme, rosemary and ginger and stir to toast for about 30 seconds, until fragrant. Stir herbs into vegetables.
- Add stock, chicken, and lemon juice. Bring to simmer, cover, and let simmer about 5 minutes.
- Add orzo, cover and simmer until al dente, about 8 minutes. Add more stock if a thinner consistency is desired.
- Optional: Garnish with fresh chopped parsley and serve with lemon wedges for additional juice if desired.
For the chicken called for, this is a great use of any leftover grilled or roasted chicken, or pick up a rotisserie chicken from your local grocer or deli.
To extend the overall amount, add a bit more chicken stock or broth as desired.
Originally published October 21, 2014.