Lemon Chicken & Orzo Soup
Prep time
Cook time
Total time
***If you plan to have leftovers, I suggest cooking the orzo separately and ladling the pasta in as you serve it, otherwise the orzo will continue to soak up all the broth***
Serves: 6
  • 2 skinless chicken breasts
  • salt and pepper
  • 8 C low sodium chicken broth
  • 4 carrots, sliced
  • 1 fennel bulb, chopped
  • 2 cloves garlic, minced
  • 1 C dried orzo
  • juice of 1½ lemons (or ⅓ cup lemon juice)
  • 1 TBS fresh dill
  1. Preheat the oven to 450 and line a baking sheet with foil. Sprinkle salt and pepper over chicken breasts and bake in the oven for 30 minutes, or until cooked through. Shred with a fork and set aside.
  2. In a soup pot, bring broth to a boil, then add carrots, fennel and garlic. Let that cook for about 8 minutes, then add the orzo pasta (see notes above about adding the orzo now). Let the pasta cook for 8-10 minutes, then add in chicken, lemon juice and fresh dill.
  3. Taste for salt and pepper and add more if needed. Serve and enjoy!
Recipe by Creatively Delish at https://creativelydelish.com/lemon-chicken-orzo-soup/