Lemon Chicken Orzo Soup

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I’m back with another flavorful, veggie packed, one-pot soup. Very similar to classic chicken noodle soup, I love a bowl of this lemon chicken orzo soup anytime of the year. Loaded with shredded chicken, tender fresh asparagus, fragrant hints of dill, and of course, lots of lemon. This soup is light, yet filling, serve with some warm crusty bread and its a winner for me.

This lemon chicken orzo soup is perfect for a chilly winter night inside or a crispy spring day after a trip to the farmers market. I love that soup can be whatever you want it to be, and this soup in particular is great for leftovers! I like to make a big batch and enjoy it for lunch or dinner the following week. Any leftovers will freeze very well for 2-3 months.

One last thing, if you’re not already cooking your chicken in your soup liquid, shredding it once cooked through, then returning it to the pot – you need to start now! Not only is it the easiest way to prepare shredded chicken for soups and chilis, but it always yields in the juiciest, most tender shreds of chicken. As described in the recipe, simple add in your boneless, skinless chicken the same time you add in your pasta and simmer until cooked through. Remove from your soup, shred with two forks or your hands, and return to the pot. That easy!

If you like this Lemon Chicken Orzo Soup, you’re sure to love these other soup recipes!

Roasted Tomato & Red Pepper Soup with Grilled Cheese Croutons

One-Pot Black Bean Soup

Roasted Squash Soup with Herbed Croutons & Toasted Pepitas

Lighter Ham & Broccoli Cheddar Soup

Roasted Tomato Soup with Basil Oil and Herb Croutons

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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 and celery, Sauté for 3-4 minutes until tender. Add in the minced garlic, dill, garlic powder, lemon zest, salt, ad pepper. Sauté for another 1-2 minutes until fragrant.

Add in the chicken stock, chicken breast, carrots, and orzo. Stir to combine everything, turn the heat up to high and allow to come to a boil. Boil for 10-12 minutes, 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. Stir to combine.

Reduce heat to medium-high and allow to simmer for 8-10 more 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 with a little warm bread. This soup will also freeze in an airtight container for 2-3 months!

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

Lemon Chicken Orzo Soup

Creamy orzo soup loaded with tender chicken, vegetables, and plenty of lemon!
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Course: Soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Author: The Hearty Life
Servings: 6

Equipment

  • Stock pot or Dutch oven

Ingredients

  • 2 tbsp Olive Oil
  • 1 White onion, finely diced
  • 3-4 Celery stalks, finely diced
  • 2 Cloves Garlic, Minced
  • 2 tsp Dried dill
  • 1 tsp Garlic powder
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tbsp Lemon Zest
  • 32 fl. oz. Chicken stock
  • 3-4 Large carrots, chopped
  • 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
  • 16 fl. oz. Milk or non-dairy substitute
  • 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 and celery, Sauté for 3-4 minutes until tender. Add in the minced garlic, dill, garlic powder, lemon zest, salt, ad pepper. Sauté for another 1-2 minutes until fragrant.
  • Add in the chicken stock, chicken breast, carrots, and orzo. Stir to combine everything, turn the heat up to high and allow to come to a boil. Boil for 10-12 minutes, 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. Stir to combine.
  • Reduce heat to medium-high and allow to simmer for 8-10 more 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 with a little warm bread. This soup will also freeze in an airtight container for 2-3 months!

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