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Lemon Chicken Orzo Soup

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This creamy, lemony chicken orzo soup is the ultimate easy weeknight dinner. Everything cooks in one pot in about 30 minutes for minimal cleanup, and the simple combination of chicken, kale, and lemon makes it deliciously satisfying.

  • Author: Kylie
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 small yellow onion, diced
  • 6 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon rubbed sage
  • 2 cups finely chopped kale
  • 2 cups shredded rotisserie chicken
  • 1 cup uncooked orzo pasta
  • 6 cups chicken broth
  • 3/4 cup half and half
  • zest and juice of 1 lemon
  • 1-2 tablespoons fresh chopped herbs (like parsley + dill)
  • Kosher salt
  • fresh cracked black pepper

Instructions

  1. Heat butter and olive oil in a large pot over medium-high heat.
  2. Add carrot, celery, and onion, along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 6 minutes.
  3. Add garlic, Italian seasoning, sage, and a couple pinches of salt and pepper. Cook for 1 minute, stirring frequently.
  4. Add kale, chicken, uncooked orzo pasta, chicken broth, half and half, and a couple pinches of salt and pepper.
  5. Turn heat to medium-high, cover the pot, and bring to a simmer. Reduce heat and simmer, covered, over low heat for about 5 minutes or until the pasta is al dente. Stir every couple of minutes so the pasta doesn’t stick to the bottom of the pot.
  6. Stir in lemon zest, juice, and fresh herbs. Season to taste with salt and pepper. Enjoy!
  7. If you loved this recipe, leave a 5-star review and rating!

Notes

  • Stir frequently while simmering to prevent the orzo from sticking to the bottom.

  • Add extra broth after sitting if the soup thickens too much. Pasta absorbs liquid as it rests.

  • Use freshly squeezed juice and freshly zested lemon for the best flavor. It makes a big difference!

  • For a dairy-free version, omit the half and half and add a splash of full-fat canned coconut milk for creaminess.

  • The ingredient list is short and sweet so salt and pepper are going to go a long way in boosting the overall flavors of the dish. If the soup tastes a bit flat, add more salt!!!!

Nutrition

  • Serving Size: 1/8 of the soup
  • Calories: 187
  • Sugar: 3.6 g
  • Sodium: 757.9 mg
  • Fat: 8.6 g
  • Carbohydrates: 14.8 g
  • Fiber: 1.5 g
  • Protein: 12.9 g
  • Cholesterol: 41.7 mg

Find it online: https://midwestfoodieblog.com/lemon-chicken-orzo-soup/