This Healthy Lemon Chicken Orzo Soup is perfect for a cold day! It is loaded with veggies, chicken and orzo plus pairs perfectly with fresh bakery bread. Make a batch of this soup and enjoy it all week since it makes 6 servings of 2 cups each.
Tips for Healthy Lemon Chicken Orzo Soup
This soup is pretty simple to make and these tips will make it even easier:
- Prepare all of the veggies before you start cooking. Chop the onion, celery and carrots smaller for faster cooking.
- Use leftover/ pre-cooked chicken! Once in a while I cook up a batch of plain chicken breast either in the oven or crock pot and chop it up for different recipes. It helps to save a LOT of time for weeknight meals! You could even buy a rotisserie chicken at the grocery store to use for this recipe.
- Use your preferred liquid; we used chicken bone broth. Any bone broth or broth will work.
- If you have leftover soup the orzo will expand as it continues to absorb liquid. If you prefer more liquid in your soup, just add a little broth to the bowl when you reheat it.
- Soup can be stored in an airtight container in the refrigerator or freezer! If you freeze it, I would recommend individual serving-sized containers to make defrosting easier.
How to serve soup
This soup makes a perfect meal all on its own but there are more options! Serve soup as a side to a salad or as an appetizer with a meal. Either way this soup is great paired with fresh bakery bread, such as sourdough.
Looking for more chicken recipes? Here are some suggestions: Simple Gluten-Free Chicken Piccata, Crock Pot Hawaiian Chicken, Crock Pot Chicken Enchiladas, Almond Crusted Chicken, BBQ Chicken Salad, BBQ Chicken Pizza, Homemade Chicken Tenders, Citrus Chicken Pasta, Chicken Pot Pie, Lemon Chicken Orzo, Crock Pot Orange Chicken, Chicken Marbella, or Lemon Grilled Chicken.
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- 2 tbsp olive oil
- 1/2 onion, diced
- 3 celery stalks, diced
- 4 carrots, diced
- 6 cups chicken broth
- 2 cups water
- 1 cup orzo, uncooked
- 2 cups chicken breast, cooked and diced
- 2 tsp garlic salt
- juice of 2 lemons
- 2 tsp oregano
- Chop onion, celery, and carrots.
- Heat a large pot over medium heat. Add olive oil and chopped onion, celery, and carrots.
- Saute vegetables until onion starts to become translucent and celery and carrots start to be tender.
- To the pot, add chicken broth and water. Raise heat and bring to a boil.
- Once liquid is boiling add orzo, chicken, garlic salt, lemon juice and oregano. Cook until orzo is done. Stir every coupe minutes.
- Remove from heat. Serve and enjoy! Add fresh bread or rolls if preferred!
- If you would prefer to cook the chicken in the soup add it when sauteing the vegetables. We used some leftover chicken breast from the light before for this soup.
- Orzo noodles will expand if the soup is leftover. If you prefer a lot of liquid in your soup simply add some more chicken broth when reheating.
- Soup can be frozen in an airtight container. To serve, defrost and reheat in the microwave or on the stove.
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Nutrition Information:Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 322 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 45mg Sodium: 1552mg Carbohydrates: 42g Net Carbohydrates: 0g Fiber: 4g Sugar: 9g Sugar Alcohols: 0g Protein: 22g
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