Leanne's Lemony Orzo Soup

Lemony Chicken Orzo Soup - Makes about 8 cups


1 TB olive oil

1-1/2 c. chopped onions

1 c. each: diced carrots and diced celery

1 tsp. minced garlic

1 tsp. dried thyme

1/2 tsp. each: dried marjoram and dried tarragon

1/4 tsp. ground turmeric

6 c. reduced-sodium chicken broth

1/4 c. freshly-squeezed lemon juice

2 bay leaves

2 tsp. grated lemon zest

1/2 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/2 c. uncooked orzo pasta (or rice for gluten-free)

2 c. chopped cooked chicken

1/4 c. fresh chopped parsley


  1. Heat olive oil in a large soup pot over medium heat. Add onions, carrots, celery and garlic. Cook and stir until vegetables start to soften - about 5 minutes.
  2. Add thyme, marjoram, tarragon, and turmeric. Mix well. Add broth, lemon juice, bay leaves, lemon zest, salt and pepper.
  3. Bring soup to a boil. Reduce heat to low, cover and simmer for 5 minutes.
  4. Add orzo and simmer 5 minutes more. (If using rice instead, you will need to simmer a bit longer until it is tender).
  5. Add chicken and simmer 5 minutes more to heat through.
  6. Remove from heat and stir in parsley.