Lemon Chicken Zucchini Orzo (Printable version)

Tender chicken, zucchini, orzo, and lemon come together in a bright and comforting one-pot dish.

# Needed ingredients:

→ Proteins

01 - 2 boneless, skinless chicken breasts (14 oz), diced

→ Vegetables

02 - 1 medium zucchini, diced
03 - 1 medium carrot, peeled and diced
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 stalks celery, diced
07 - Juice and zest of 1 large lemon
08 - 2 tablespoons fresh parsley, chopped

→ Grains and Broth

09 - 3/4 cup orzo pasta (4.2 oz)
10 - 6 cups low-sodium chicken broth

→ Seasonings

11 - 2 tablespoons olive oil
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon dried thyme
14 - Salt and freshly ground black pepper to taste

# How to make it:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken and season with salt, pepper, oregano, and thyme. Stir continuously for 3 to 4 minutes until chicken turns opaque on all sides.
04 - Pour in chicken broth and bring to a gentle boil.
05 - Add orzo and zucchini. Reduce heat and simmer for 10 to 12 minutes, stirring occasionally, until orzo reaches al dente consistency and chicken is cooked through.
06 - Stir in lemon juice, lemon zest, and half the parsley. Taste and adjust seasoning as needed.
07 - Ladle into bowls, garnish with remaining parsley and extra lemon slices if desired. Serve immediately while hot.

# Expert advice:

01 -
  • It comes together in one pot, which means minimal cleanup and maximum relaxation time.
  • The lemon keeps everything feeling light and fresh, never heavy or predictable.
  • You can have it on the table in under an hour, making it perfect for weeknight dinners when life gets chaotic.
02 -
  • Don't oversalt early on; broth already contains sodium, and it concentrates as the soup simmers, so taste before reaching for more salt.
  • The zest is just as important as the juice—zest carries the essential oils that make lemon taste bright rather than just sour, so don't skip it.
  • Stir the pot occasionally while the orzo cooks so it doesn't clump together at the bottom, which ruins the texture completely.
03 -
  • If someone at your table loves creamier soup, keep it simple: stir a spoonful of Greek yogurt or heavy cream into their bowl individually instead of adding it to the whole pot, which dilutes the bright lemon flavor.
  • The secret to this soup tasting restaurant-quality is finishing it with fresh herbs and letting people adjust seasoning at the table—everyone's palate is different, and giving them that control makes them feel like collaborators instead of just being fed.
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