Hearty Lemon Chicken Soup

This hearty Lemon Chicken Orzo Soup has been my go-to recipe for those chilly evenings when nothing but a steaming bowl of comfort will do. The bright lemon flavor lifts the classic chicken soup profile, creating something truly special that comes together in just 30 minutes.

I first made this soup when my daughter was feeling under the weather, and it has since become our family's unofficial remedy for everything from cold symptoms to stressful days. The combination of zingy lemon and tender chicken never fails to brighten our spirits.

Ingredients

• Carrots add natural sweetness and beautiful color to the soup
• Celery provides aromatic flavor and a slight crunch that holds up well during cooking
• Onion creates the aromatic base that gives the soup depth
• Oven baked chicken breasts offer lean protein look for ones that are moist and well seasoned
• Fresh thyme and parsley herbs bring brightness choose bunches with vibrant color and strong aroma
• Swanson Chicken Broth provides rich flavor without hours of simmering
• Fresh lemon juice and zest are essential for the signature bright flavor always use fresh rather than bottled
• Orzo pasta adds satisfying texture without overwhelming the broth small rice shaped pasta absorbs flavors beautifully

Step-by-Step Instructions

Sauté the Vegetables

Heat a drizzle of oil in a pot over medium heat then add your chopped onions celery and carrots. Cook them gently for 3 to 5 minutes until they begin to soften but not brown. The vegetables should become translucent and fragrant which creates the flavor foundation for your soup.

Build the Broth Base

Add your chopped chicken breasts fresh herb sprigs and Swanson Chicken Broth to the pot with the sautéed vegetables. These ingredients will meld together to create a rich aromatic broth. Cover the pot to trap the flavors and bring the mixture to a gentle boil for 10 to 15 minutes allowing all those wonderful flavors to infuse the broth.

Cook the Pasta

Remove the herb sprigs which have now released their flavors into the broth. Add the orzo pasta and lemon zest to the simmering soup. The pasta will absorb some of the flavorful broth as it cooks becoming tender in about 7 minutes. Stir occasionally to prevent the orzo from sticking to the bottom.

Finish with Brightness

Once the orzo is perfectly tender pour in the fresh lemon juice and sprinkle with freshly chopped parsley. This final touch adds a burst of brightness and freshness that elevates the entire soup. The acid from the lemon balances the richness of the broth and brings all the flavors into perfect harmony.

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The lemon zest is truly the secret ingredient in this recipe. I always make sure to zest my lemon before juicing it capturing those aromatic oils that contain so much flavor. My grandmother taught me this trick years ago when we made her famous lemon cookies and Ive applied it to everything from desserts to savory dishes like this soup.

Storage and Reheating

This soup keeps wonderfully in an airtight container in the refrigerator for up to 4 days. The orzo will continue to absorb liquid as it sits so when reheating you may need to add a splash of additional chicken broth to bring it back to your desired consistency. Warm it gently on the stovetop over medium low heat until just heated through to preserve the bright flavors.

Ingredient Substitutions

If you prefer a whole grain option pearl barley or farro can replace the orzo just adjust cooking time accordingly. Rotisserie chicken works beautifully as a time saving alternative to oven baked chicken breasts. For a dairy free creamy variation whisk in a quarter cup of coconut milk just before serving. Vegetable broth can substitute for chicken broth to make this soup vegetarian just add a little more seasoning to compensate.

Serving Suggestions

This soup shines when paired with a crusty slice of garlic bread for dipping. For a complete meal serve alongside a simple green salad dressed with olive oil and lemon juice to echo the flavors in the soup. Consider offering extra lemon wedges on the side for those who enjoy an extra bright citrus punch. During colder months I like to serve this in warmed bowls to keep the soup hot longer a small detail that makes a big difference.

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Recipe FAQs

→ Can I use rotisserie chicken instead of baked chicken breasts?

Absolutely! Rotisserie chicken works wonderfully in this soup and saves preparation time. Simply shred or chop about 2 cups of rotisserie chicken and add it when the recipe calls for adding the chopped chicken breasts.

→ How do I store leftover soup?

Let the soup cool completely, then store in airtight containers in the refrigerator for up to 3-4 days. Note that the orzo may absorb more broth during storage, so you might need to add additional chicken broth when reheating.

→ Can I freeze this soup?

Yes, but for best results, freeze it before adding the orzo. When ready to serve, thaw the soup, bring to a simmer, and then add fresh orzo to cook. If freezing with pasta, the texture may change slightly upon thawing.

→ What can I substitute for orzo pasta?

Rice, small pasta shapes like stelline or acini di pepe, or even pearl couscous make excellent substitutes. Adjust cooking times accordingly, as different grains and pastas require different cooking durations.

→ How can I make this soup creamier?

For a creamier version, add 1/2 cup of heavy cream or full-fat coconut milk after cooking. For a lighter option, stir in 1/4 cup of Greek yogurt just before serving (off the heat to prevent curdling).

→ Can I make this in a slow cooker?

Yes! Sauté the vegetables first, then add everything except the orzo and lemon to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the orzo during the last 30 minutes of cooking, and stir in lemon juice and zest just before serving.