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Lemon Pesto Chicken Orzo Soup

First off- this was all kind of experimental so I didn’t measure anything. Add ingredients accordingly based on how much you like each item and how much soup you’d like to make!

What you’ll need:

Chicken broth


Chicken (raw or rotisserie, whichever you prefer)









Salt and pepper

Italian spices

Start cookin!

I used a rotisserie chicken because it was easy but if you use raw chicken, cook that first and put aside.

In sauté pan, sauté garlic and onions in butter or oil whichever you prefer, then add chopped celery, mushrooms, carrots, broccoli and zucchini. Cook on low stirring occasionally.

In large soup pan, add chicken broth and heat for a bit, then pour in veggies and chicken. Let this simmer for a while. Add S&P & herbs. Go easy on these, if soup is under flavored, you can always add more later!

While stock simmers, juice your lemons (I used 3 full lemons, but use as many or few as you like depending on how tart you like things!)

This is the perfect time to add your orzo to your broth! Make sure you have lots of broth, because cooking your pasta will suck up a lot of the moisture. I ended up adding more broth at the end so my soup wasn’t so thick, but again that’s totally up to you!

After you’ve let your orzo cook for a bit, add your chicken. Stir thoroughly and then add your lemon juice and pesto. I love pesto so I added quite a bit, but once again, add (or don’t add) accordingly!

I cooked my full, finished soup on low for about an hour, letting flavors marry!

I hope you LOVE this soup! Tag me in your story if you try it!

This entry was posted in: Uncategorized


HI/CA. Daydreamer. Collector. Mermaid. Tea enthusiast. Lover of nature. Gypsy soul. Creator of things.

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