Chicken Vegetable Soup with Orzo
Warm up your table with a comforting bowl of Chicken Vegetable Soup with Orzo, a hearty yet wholesome dish packed with vibrant flavors and nourishing ingredients. This recipe combines tender shredded chicken, colorful vegetables, and perfectly cooked orzo pasta in a savory, herb-infused chicken broth, elevated with a splash of fresh lemon juice for a zesty finish. Ready in under an hour, this one-pot wonder is a healthy and satisfying option for busy weeknights or cozy weekend meals. Plus, it’s versatile—pair it with crusty bread for a complete meal or freeze leftovers for quick, reheatable lunches. Perfectly balanced, protein-rich, and brimming with veggies, this chicken soup recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion, finely chopped
- 3 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 1 cup uncooked orzo pasta
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 0.5 piece lemon, juiced
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with salt and pepper, then add them to the pot. Cook for 4-5 minutes per side until lightly browned. Remove the chicken and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for 1 minute until fragrant.
Pour the chicken broth into the pot and bring to a gentle simmer. Add the thyme, oregano, and bay leaf.
Return the chicken breasts to the pot. Cover and simmer for 15-20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
Add the orzo pasta to the soup and cook for 7-9 minutes, or until the orzo is tender.
Stir in the shredded chicken, frozen peas, and chopped parsley. Heat for 2-3 minutes until everything is warmed through.
Stir in the lemon juice, taste, and adjust seasoning with more salt or pepper if needed.
Serve hot with a slice of crusty bread or crackers on the side, if desired.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 7303 mg | 318% | |
| Total Carbohydrate | 235.9 g | 86% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 38.5 g | ||
| Protein | 171.3 g | 343% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 4438 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
