Pin A bright, comforting soup featuring tender chicken, fresh zucchini, delicate orzo, and a punch of lemon—perfect for a nourishing meal any time of year. This one-pot wonder brings together vibrant Mediterranean flavors and wholesome ingredients for a dish that is as simple to prepare as it is satisfying to eat.
Pin Whether you are seeking a light lunch or a cozy dinner, this soup delivers a perfect balance of textures. The soft orzo pasta pairs beautifully with the slight crunch of sautéed carrots and celery, while the zucchini adds a fresh, seasonal touch to every bowl.
Ingredients
- 2 boneless, skinless chicken breasts (about 400 g), diced
- 1 medium zucchini, diced
- 1 medium carrot, peeled and diced
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced
- Juice and zest of 1 large lemon
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 3/4 cup (120 g) orzo pasta
- 6 cups (1.5 L) low-sodium chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1
- Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Sauté for 4–5 minutes until softened.
- Step 2
- Stir in the garlic and cook for 1 minute until fragrant.
- Step 3
- Add the diced chicken. Season with salt, pepper, oregano, and thyme. Cook, stirring, until the chicken turns opaque on all sides, about 3–4 minutes.
- Step 4
- Pour in the chicken broth and bring to a gentle boil.
- Step 5
- Add the orzo and zucchini. Reduce heat and simmer for 10–12 minutes, stirring occasionally, until the orzo is al dente and the chicken is cooked through.
- Step 6
- Stir in the lemon juice and zest, and half the parsley. Taste and adjust seasoning as needed.
- Step 7
- Ladle into bowls. Garnish with remaining parsley and extra lemon slices if desired. Serve hot.
Zusatztipps für die Zubereitung
To save time, you can substitute the raw chicken breasts with shredded rotisserie chicken. Simply add the pre-cooked chicken at the same time as the broth to heat through. Ensure you don't overcook the orzo; it should remain al dente to maintain the best texture in the broth.
Varianten und Anpassungen
For a creamier version of this soup, stir in 2 tablespoons of cream or Greek yogurt at the very end of cooking. To make this recipe vegetarian, replace the chicken with a can of drained chickpeas and use vegetable broth instead of chicken broth. For those with gluten sensitivities, use a gluten-free orzo substitute.
Serviervorschläge
Serve this soup piping hot with a side of crusty bread for dipping. It also pairs exceptionally well with a crisp glass of Sauvignon Blanc. For a beautiful presentation, garnish each bowl with fresh parsley and a thin slice of lemon.
Pin This One-Pot Lemon Chicken and Zucchini Orzo Soup is a nourishing and easy-to-make dish that brings comfort to any table. With its bright flavors and simple steps, it is sure to become a staple in your recipe rotation.
Recipe Q&A
- → Can I use rotisserie chicken instead of raw chicken?
Yes, rotisserie chicken can be added with the broth to save cooking time while maintaining moisture and flavor.
- → How can I make this dish dairy-free?
The original version is dairy-free. Avoid adding cream or yogurt at the end to keep it free of dairy.
- → What is the best way to cook the orzo pasta in this dish?
Add orzo to the simmering broth and cook uncovered, stirring occasionally, until tender but still slightly firm for optimal texture.
- → Can I substitute zucchini with another vegetable?
Yes, other mild vegetables like yellow squash or green beans work well and complement the flavors.
- → What herbs complement the lemon and chicken flavor here?
Dried oregano and thyme build herbal notes, while fresh parsley added at the end brightens the overall taste.
- → Is this suitable for meal prep or leftovers?
Absolutely, the flavors meld nicely over time, and reheating gently preserves the delicate texture of the orzo and vegetables.