This lemon chicken orzo soup is so comforting made with wholesome ingredients including lemon, chicken and healthy vegetables. It's easy to make for a weeknight dinner!
In a large pot, heat the oil over medium heat. Add the onion, carrots, and celery. Sauté 5 minutes and stir in the garlic. Cook an additional 1 minute.
Add the broth, 1 to 2 cups water (2 if you like more liquid), lemon juice, chicken, Italian seasoning, and salt and pepper, to taste. Add lemon zest and bay leaf, if desired. Cover the pot with a lid and simmer over medium heat for 12 minutes, or until the chicken is cooked through (be careful not to overcook).
Transfer chicken to a cutting board. Add the orzo pasta to the pot and cook 8 minutes, stirring frequently so the pasta doesn't stick to the bottom. Using a fork and knife, shred the chicken while the orzo is cooking.
Return the chicken to the pot and cook an additional 1 to 2 minutes, or until the pasta is cooked through.
Remove soup from heat. Stir in the parsley. Add more lemon juice, salt, and pepper, to taste. Serve while warm.
Notes
Chicken: You can use rotisserie chicken in this soup. Simply shred and add about 2 to 3 cups the last 5 minutes of cooking. Orzo: If you overcook the orzo or it sits overnight, it will absorb more liquid. Add another can of broth or water if needed when reheating.Vegetables: You can add mushrooms or bell peppers in with the onions if desired. Feel free to mix in 1 to 2 cups baby spinach the last minute of cooking. Lemon: For extra lemon flavor, be sure to use lemon zest while cooking and use lemon pepper to season. Storage: Store in a covered container for up to 3 days.