Mediterranean Chicken Orzo Soup
A comforting chicken soup with tender vegetables, orzo pasta, fresh herbs, and a bright touch of lemon.
Prep Time
20 mins min
Cook Time
35 mins min
Total Time
55 min
Servings
6
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 1 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 boneless skinless chicken breasts, diced
- 6 cups low-sodium chicken broth
- 0.75 cup orzo pasta
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- 1 tsp sea salt
- 0.5 tsp black pepper
- 1 Lemon wedges for serving
Instructions
- 1
Heat the olive oil in a large soup pot over medium heat.
- 2
Add the onion, carrots, and celery. Cook for 6–8 minutes until softened.
- 3
Add the garlic and cook for 1 minute.
- 4
Stir in the diced chicken and cook until lightly browned.
- 5
Pour in the chicken broth.
- 6
Add the oregano, thyme, bay leaf, salt, and pepper.
- 7
Bring to a boil, then reduce to a gentle simmer for 15 minutes.
- 8
Stir in the orzo pasta and cook for another 8–10 minutes until tender.
- 9
Remove the bay leaf.
- 10
Stir in the lemon juice and chopped parsley.
- 11
Taste and adjust seasoning if needed.
- 12
Serve hot with fresh lemon wedges.
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