Zesty Lemon Chicken Orzo Soup

Zesty Lemon Chicken Orzo Soup is a bright and flavorful dish that captures the essence of Italian comfort food. This vibrant soup features tender chicken, al dente orzo pasta, and a medley of fresh vegetables, all simmered together in a delicious broth infused with zesty lemon. Perfect for a chilly day or when you need a pick-me-up, this soup isn't only nourishing but also bursting with flavor that will invigorate your senses.

The addition of lemon juice and zest elevates this dish, making it revitalizing and light, yet still hearty enough to satisfy your hunger. The orzo pasta adds a delightful texture, while the vegetables provide both color and nutrition, making this soup a wholesome option for lunch or dinner. Serve it with a slice of crusty bread, and you have a complete meal that everyone will love.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 pound boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 cup orzo pasta
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add the diced carrots and celery to the pot and continue to sauté for another 5 minutes, allowing the vegetables to soften slightly. This will build a flavorful base for your soup.
3. Place the chicken breasts in the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes, or until the chicken is cooked through and no longer pink in the center.
4. Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. Stir the orzo pasta into the simmering broth and cook for about 10 minutes, or until the pasta is tender.
5. While the orzo is cooking, shred the chicken into bite-sized pieces using two forks. Return the shredded chicken to the pot and add the lemon juice and zest. Season with salt and pepper to taste, and let the soup simmer for an additional 5 minutes to allow the flavors to meld.
6. Serve the soup hot, garnished with freshly chopped parsley for a burst of color and freshness.

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