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Lemon Chicken Orzo Soup

This lemon chicken orzo soup is fresh, comforting, and full of flavor. Orzo, tender shredded chicken, and veggies in a creamy broth. This one pot soup is perfect for a quick weeknight meal. Serve with some warm, crusty bread and you’ll have a cozy meal in no time.

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Instructions:

  • In a large stock pot or Dutch oven heat the olive oil over medium-high heat, add in the diced onion, celery, and carrots. Sauté for 3-4 minutes until tender. Add in the minced garlic, dill, garlic powder, lemon zest, salt, ad pepper. Sauté for another 2-3 minutes until fragrant.
  • Add in the chicken stock, chicken breast, and orzo. Stir to combine, heat over high heat until boiling. Boil for 10-12 minutes, or until the pasta is tender and the chicken is cooked through. Remove the chicken breast and shred using your hands or two forks. Transfer back into the pot. Add in the drained cannellini beans, asparagus, and milk.
  • Reduce heat to medium and allow to simmer for 8-10 minutes. The soup should have thickened slightly and the asparagus should be tender. Squeeze in a little fresh lemon juice and adjust seasonings as needed. Serve immediately.

*You cant find orzo, you could substitute ditalini, stelline, or small shells!

Lemon Chicken Orzo Soup

5 from 3 votes
Course: Soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servigns
Calories: 223kcal
Author: The Hearty Life
Cost: $
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Equipment:

  • Stock pot or Dutch oven

Ingredients: 

  • 2 tbsp Olive Oil
  • 1 medium White onion, finely diced
  • 3-4 Celery stalks, finely diced
  • 2-3 whole Carrots, chopped
  • 2-3 Cloves Garlic, Minced
  • 2 tsp Fresh dill
  • 1 tsp Garlic powder
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tbsp Fresh lemon Zest
  • 32 fl. oz. Chicken stock
  • 1 Boneless, skinless chicken breast, 6-8 ounces
  • 1/2 cup Dry orzo pasta
  • 1 15 oz. can Cannellini beans, drained
  • 2 cups Chopped, fresh asparagus
  • 1 1/2 cups Milk or cream
  • Fresh lemon juice, to taste
  • Salt & pepper to taste

Instructions:

  • In a large stock pot or Dutch oven heat the olive oil over medium-high heat, add in the diced onion, celery, and carrots. Sauté for 3-4 minutes until tender. Add in the minced garlic, dill, garlic powder, lemon zest, salt, ad pepper. Sauté for another 2-3 minutes until fragrant.
  • Add in the chicken stock, chicken breast, and orzo. Stir to combine, heat over high heat until boiling. Boil for 10-12 minutes, or until the pasta is tender and the chicken is cooked through. Remove the chicken breast and shred using your hands or two forks. Transfer back into the pot. Add in the drained cannellini beans, asparagus, and milk.
  • Reduce heat to medium and allow to simmer for 8-10 minutes. The soup should have thickened slightly and the asparagus should be tender. Squeeze in a little fresh lemon juice and adjust seasonings as needed. Serve immediately.

Nutrition:

Serving: 1 serving | Calories: 223 kcal | Carbohydrates: 24 g | Protein: 18 g | Fat: 6 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 37 mg | Sodium: 753 mg | Potassium: 624 mg | Fiber: 2 g | Sugar: 9 g | Vitamin A: 645 IU | Vitamin C: 6 mg | Calcium: 129 mg | Iron: 2 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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