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  • Writer's pictureStephanie Lundgren

Lemon Orzo Soup



Lemon Orzo Soup

6-8 servings


2 tbs olive oil

1 carrot, finely chopped

2 celery stalks, finely chopped

1 medium onion, finely chopped

2 cloves of garlic, minced

2 tsp thyme

1 sprig fresh rosemary (or 1 tsp dried)

Zest of 1 lemon

1/2 cup orzo

8 cups low sodium chicken or vegetable stock

2 cups chickpeas or shredded chicken (or 1 cup of each)

Juice of 1 lemon

Sea salt and pepper to taste

Optional: handful of chopped parsley to pack an extra herby punch



  1. Sauté carrot, celery, and onion in olive oil over medium high heat until vegetables have softened. Add garlic, thyme, rosemary, lemon zest and cook an additional 1 minute until fragrant.

  2. Add orzo and vegetable stock, bring to a boil over high heat, then lower to simmer for 10-15 minutes until orzo is al dente.

  3. Add chickpeas and/or chicken and cook for an additional 1 minute

  4. Remove from heat and stir in juice from 1 lemon. Add salt and pepper to taste.

  5. Enjoy with some crusty bread!

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