Easy Lemon Chicken Orzo Soup Recipe
Brighten Your Dinner Table with Lemon Chicken and Kale Soup
Looking for a comforting yet vibrant soup to warm you up? Our Lemon Chicken and Kale Soup is the perfect blend of Mediterranean flavors and wholesome ingredients. This isn’t your average chicken soup – the bright zest and juice of lemon elevate the classic comfort food to something truly special. It’s packed with tender chicken, hearty kale, and satisfying orzo, making it a complete and nourishing meal.
This soup is incredibly easy to make, coming together in just 20 minutes! It’s perfect for busy weeknights when you want a delicious and healthy dinner on the table quickly. The combination of lemon, chicken, and kale is not only flavorful but also provides a good dose of vitamin C and essential nutrients.
What makes this soup so good?
The secret lies in the balance of flavors. The lemon brightens the savory chicken broth, while the kale adds a slightly earthy note. The orzo provides a lovely texture, and the simple seasoning of oregano, thyme, salt, and pepper allows the natural flavors to shine. It’s a soup that’s both comforting and refreshing – a true crowd-pleaser!
Tips for the Best Lemon Chicken and Kale Soup:
- Fresh is Best: Use fresh lemon juice and zest for the most vibrant flavor. Bottled lemon juice just doesn’t compare!
- Don’t Overcook the Kale: Kale can become bitter if overcooked. Add it towards the end of the cooking process and cook just until wilted.
- Shred the Chicken: Shredding the chicken makes it easier to eat and distributes the flavor throughout the soup.
- Adjust Seasoning: Taste the soup and adjust the salt and pepper to your liking. You may also want to add a pinch of red pepper flakes for a little heat.
Is this soup gluten-free?
This recipe, as written, is not gluten-free due to the orzo pasta. You can easily make it gluten-free by substituting the orzo with a gluten-free pasta or rice.
Can I use different greens?
Yes! While kale is our favorite, you can substitute it with spinach, collard greens, or Swiss chard.
How long will this soup keep?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for longer storage.
Can I make this soup in a slow cooker?
Yes! Sauté the onions, carrots, and celery as directed, then transfer them to a slow cooker. Add the remaining ingredients (except kale and lemon juice/zest) and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the kale and lemon juice/zest during the last 30 minutes of cooking.
We hope you enjoy this delightful Lemon Chicken and Kale Soup! It’s a recipe you’ll come back to again and again.
Lemon Chicken and Kale Soup
Ingredients
- 2 Tbsp olive oil
- 1 cup onion chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 3 cloves garlic minced
- 8 cups chicken broth
- 1.5 lbs uncooked chicken breasts
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp salt
- 1 tsp pepper
- 1 bay leaf bay leaf
- 1 cup uncooked orzo
- 1 lemon lemon zested and juiced
- 4 cups kale leaves roughly chopped
Instructions
- Heat olive oil in a large saucepan or soup pot over medium-high heat and sauté onion, celery and carrots until softened, about 5 minutes. Then add in the garlic and sauté for an additional 30 seconds.
- Stir in the chicken broth, chicken and seasonings and bring to a boil. Turn down the heat, cover and let the soup simmer for about 15 minutes.
- Add in the orzo and cook for an additional 10 minutes, until the orzo is al dente and chicken is tender enough to shred.
- Remove the chicken and cut it up or shred it, return it back into the soup along with the lemon juice, lemon zest and kale leaves. Give the soup a good stir, season with additional salt and pepper, as needed, and enjoy!
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