A light, lemony chicken soup with small orzo pasta, vegetables and tender chicken. This soup makes a great freezer friendly meal–just leave out the pasta and add it when you are ready to eat the soup.
Lemon + Soup. There is no better combination!
One of my all time favorite soups is Avgolemeno. It is a Greek chicken and rice soup with a whole lot of creamy, lemony goodness. This soup is similar in some ways–it mixes small orzo pasta with a lemony chicken broth. If you have a cold or need a little comfort come the warmer months this is a great soup for you. It is still a warm soup but it is light and just has that delicious citrus flavor that pairs so well with chicken soup.
My love for lemon stems back to my childhood. My Mom has pictures of me with lemons in my mouth. I don’t know what it is about tart foods but I love them and lemons are no exception.
Like Mother, like son!
This picture was taken in Florida at a restaurant where I got lemons with my water and Will insisted on eating them all. His face says it all…but he actually really loves them and goes back for more!
Needless to say this soup was a big hit with him. He gobbled it up and asked for seconds.
Lemon Chicken Orzo Soup also freezes well so you can make a big batch and save some for later. I suggest waiting to add the pasta until you are ready to eat it so the pasta doesn’t get soggy.
- 2 cups orzo pasta, cooked
- 2 Tablespoons olive oil
- 2 garlic cloves, minced
- 2 large carrots, peeled and chopped
- 3 stalks of celery, chopped
- 1/2 sweet onion, chopped
- 8 cups chicken broth, low sodium
- 2 chicken breasts, cooked and shredded
- 1 teaspoon dried thyme
- 1 bay leave
- 1 lemon, juiced and zested
- Dash of crushed red pepper (optional)
- Salt and pepper to taste
- Garnish with fresh dill or flat leaf Italian parsley
- Cook the orzo pasta according to package until al dente. Remove and rinse under cold water and set aside.
- In a large pot heat the 2 Tablespoons olive oil over medium heat and saute the minced garlic for two minutes. Add the onion, carrots and celery and saute until soft.
- Add the chicken broth, chicken, thyme, bay leaf and lemon juice and zest and simmer for 15 minutes.
- Add the orzo pasta, salt and pepper to taste and continue to simmer for 2-3 minutes until pasta is cooked through.
- Serve soup warm with fresh dill or flat leaf parsley and a lemon wedge.
If you make this ahead or plan to have leftovers then leave the pasta out and add it when you are ready to eat the soup to prevent the noodles from getting too soggy.
This soup freezes great (once again I would freeze without the noodles).