Recipe: Lemon Chicken Orzo Soup

November 8, 2021

It’s getting cold outside which means it’s soup season! I love me a delicious broth-based soup and the addition of lemon just really brings in another depth of flavor.

Remember those Campbell’s soup commercials way back when? A kid comes inside the house as a snowman and as he eats the soup the snow melts away. Those commercials always left me with that warm, fuzzy feeling. This Lemon Chicken Orzo soup recipe is sure to warm those bones on a chilly day and keep you nourished too.

Are you following a low sodium diet? I know a good low sodium soup is hard to find, but I have good news! This recipe can easily fit within a 1500mg sodium diet. Just substitute the chicken broth for low sodium chicken broth to make it 80mg per serving.

Need help knowing what to eat on a low sodium diet? Schedule a free 15-minute video call with me and we can discuss how I can help you do just that.

Want more warm and filling meal ideas for those winter months? Be sure to also check out my Pumpkin Oatmeal recipe.

Lemon Chicken Orzo Soup

This soup is great for cold weather days. The lemon adds another depth of flavor making this a different option from the traditional chicken noodle soup. Can easily fit within a low sodium diet as well.
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Course Main Course, Soup
Cuisine American
Servings 8 – 2 cups

Ingredients
  

  • 2 Tbsp olive oil , divided
  • 2 pounds chicken thighs , boneless
  • 1 yellow onion , diced
  • 2-3 medium carrots , chopped into bite size pieces
  • 3 celery stalks , sliced or chopped
  • 2-3 large garlic cloves , minced
  • 8 cups chicken broth (I used Better than Bouillon)
  • 2 cups water
  • 1/4 cup lemon juice
  • 2 tsp lemon zest
  • 3/4 cup orzo , uncooked
  • 1 tsp Italian seasoning

Instructions
 

  • In a large stockpot on the stove, heat 1 Tbsp olive oil over medium heat and add chicken thighs. Allow for thighs to be mostly cooked and to get golden brown on both sides. Remove from the stock pot and set aside. Drain stockpot of liquid from chicken (if any).
  • Heat 1 Tbsp olive oil in stockpot and add carrots, celery, and onion. Cook until tender. While you wait for the veggies to cook, chop the chicken thighs into bite size pieces.
  • Once veggies are tender, add the garlic and stir for 30 seconds or so. Add the chicken broth and scrape any brown bits off the bottom of the pan from the chicken and veggies. Bring to a boil.
  • Add lemon juice, lemon zest, chicken, orzo, and Italian seasoning. Cook until pasta is tender and chicken is cooked through. Squeeze a lemon wedge when serving for extra lemon flavor. Serve steaming hot.
Keyword chicken, cold weather, lemon, low carb, low sodium, soup