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Spicy Lemon Chicken Orzo Soup

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Total Time 25 minutes
Servings: 1
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 140 g cooked shredded chicken breast
  • 1/3 cup dry orzo pasta
  • 2 cups low-sodium chicken broth
  • 1/2 cup water
  • 1/4 small onion diced
  • 1 garlic clove minced
  • 1 celery stalk sliced thin
  • Juice of 1 lemon
  • 1/4 tsp red pepper flakes
  • 1/4 tsp dried thyme
  • Salt and pepper to taste
  • 1 tsp olive oil
  • Fresh parsley to finish

Method
 

  1. Heat olive oil in a small saucepan over medium heat. Add the diced onion and sliced celery and cook for 3 minutes until softened.
  2. Add the minced garlic, red pepper flakes, and dried thyme. Stir for 30 seconds until fragrant.
  3. Pour in the chicken broth and water. Bring to a boil.
  4. Add the dry orzo and stir. Reduce heat to a steady simmer and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed some of the broth.
  5. Add the shredded chicken and stir to combine. Simmer for 2–3 minutes to warm the chicken through.
  6. Squeeze in the lemon juice and stir. Taste and adjust with more lemon, salt, pepper, or chili flakes.
  7. Ladle into a deep bowl and scatter fresh parsley on top. Serve immediately.

Notes

Orzo is one of the most satisfying and affordable pasta shapes for soups — it cooks quickly, thickens the broth slightly as it releases starch, and feels much more substantial than plain broth. A bag costs around a dollar and fifty cents and provides many servings. Rotisserie chicken shredded and portioned across the week turns this into a near-instant dinner — keep a portion in the fridge specifically for quick soups and bowls.