Lemon Chicken Orzo Soup with Kale Recipe

This comforting bright Lemon Chicken Orzo Soup with Kale is made with shredded chicken, fresh lemon, and tender orzo, ready in 40 minutes. Stirring the fresh lemon juice into the hot broth while the chopped kale wilts creates a vibrant, fragrant finish. I always look forward to a big bowl of this when the weather turns chilly.

Why This Classic Works

I used to think chicken soup was too heavy for warmer days until I started adding lemon and greens. The bright acidity completely balances the rich chicken broth.

My biggest mistake early on was boiling the orzo directly in the soup for too long, which soaked up all the liquid. Now I add it right at the end so it stays perfectly chewy.

Lemon Chicken Orzo Soup with Kale Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 large carrots, chopped
• 2 celery ribs, chopped
• 3 cloves garlic, minced
• 1 lb boneless skinless chicken breasts
• 6 cups low-sodium chicken broth
• 1/2 tsp dried thyme
• 1 cup uncooked orzo pasta
• 2 cups chopped kale, stems removed
• 1/4 cup fresh lemon juice
• 1 tsp lemon zest
• Salt and black pepper to taste

How To Make Lemon Chicken Orzo Soup with Kale

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until softened.
2. Cook the garlic: Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
3. Simmer the chicken: Pour in the chicken broth and submerge the chicken breasts. Bring to a boil, then reduce heat and simmer for 15 minutes until the chicken is cooked through.
4. Shred the meat: Remove the chicken breasts to a cutting board. Shred them using two forks and set aside.
5. Cook the orzo: Return the broth to a boil and stir in the orzo pasta. Cook for 8 minutes until tender.
6. Finish the soup: Stir the shredded chicken, chopped kale, lemon juice, and lemon zest into the pot. Simmer for 2 minutes until the kale wilts, then season with salt and pepper.

Recipe Tips

• Use fresh lemon juice: Bottled lemon juice lacks the bright, zesty punch needed to balance the rich broth.
• Cook orzo separately for leftovers: If you plan to store this for days, cook the orzo in a separate pot to stop it from absorbing all the broth.
• Massage the kale: Give the chopped kale a quick rub with your hands before adding it to soften the tough leaves.

What To Serve With Lemon Chicken Orzo Soup

A crusty baguette or sourdough loaf is essential for soaking up the citrusy broth. A simple side salad with a light vinaigrette dressing pairs nicely for a complete meal.

How To Store

Keep cooled soup in an airtight container in the fridge for up to 4 days. The orzo will soak up liquid over time, so add a splash of extra broth when reheating. Freezing is not recommended as the pasta becomes mushy.

FAQs

• Can I use rotisserie chicken? Yes, you can use pre-cooked rotisserie chicken to save time. Simply skip the simmering step and add the shredded meat at the end with the kale.
• Can I substitute the kale? Spinach or Swiss chard work perfectly in place of kale. Just add them at the very end since they wilt much faster.
• Why is my soup so thick? Orzo releases starch and absorbs liquid as it sits. Stir in an extra cup of warm chicken broth to thin it out.

Nutrition

• Calories: 310 kcal
• Total Fat: 8g
• Saturated Fat: 1.5g
• Cholesterol: 65mg
• Sodium: 580mg
• Total Carbohydrate: 32g
• Protein: 28g

Try More Recipes:

• Chicken Rice Kale Soup Recipe
• Chicken Kale Quinoa Soup Recipe
• Chicken Kale Gnocchi Soup Recipe

Lemon Chicken Orzo Soup with Kale

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Lemon Chicken Orzo Soup with Kale combines hearty shredded chicken, tender pasta, and fresh greens in 40 minutes. This comforting bright bowl is a fantastic weeknight dinner that relies on fresh lemon and simple pantry staples.

Ingredients

• 1 tbsp olive oil

• 1 medium yellow onion, diced

• 2 large carrots, chopped

• 2 celery ribs, chopped

• 3 cloves garlic, minced

• 1 lb boneless skinless chicken breasts

• 6 cups low-sodium chicken broth

• 1/2 tsp dried thyme

• 1 cup uncooked orzo pasta

• 2 cups chopped kale, stems removed

• 1/4 cup fresh lemon juice

• 1 tsp lemon zest

• Salt and black pepper to taste

Directions

• 1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until softened.
• 2. Cook the garlic: Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
• 3. Simmer the chicken: Pour in the chicken broth and submerge the chicken breasts. Bring to a boil, then reduce heat and simmer for 15 minutes until the chicken is cooked through.
• 4. Shred the meat: Remove the chicken breasts to a cutting board. Shred them using two forks and set aside.
• 5. Cook the orzo: Return the broth to a boil and stir in the orzo pasta. Cook for 8 minutes until tender.
• 6. Finish the soup: Stir the shredded chicken, chopped kale, lemon juice, and lemon zest into the pot. Simmer for 2 minutes until the kale wilts, then season with salt and pepper.