Sometimes I want to make a big pot of soup to have tons of leftovers in the fridge/freezer, and sometimes I want to make ONE PERFECT BOWL.

I’ve been getting more requests for single-serve recipes lately so this seemed like a good opportunity to create a really cozy one. This soup is vibrant, packs a punch with flavour, has texture, lots of fun things going on, and is extremely satisfying.

I’m using rotisserie chicken here because I usually buy one every week to use in sandwiches, wraps, or salads and then at the end of the week I’ll use the bones to make a broth. When I don’t have enough broth on hand I like using Kettle & Fire (best quality one I’ve found at the grocery store for sure).

The chopped leek and potato make this soup even more cozy for me. It sort of reminds me of my Nordic Potato Leek Soup a little bit! But then you have the orzo, chicken, and lemon and it really brightens it up with a more Mediterranean feel. 

Prep for the Single-Serve Lemon Chicken Orzo Soup:

• Leek: use about 1/4 of the leek (just white/light green parts) and you can chop into small quarter moons/half moons
• Garlic: slice 2 cloves of garlic
• Potato: I used 2 baby potatoes and chopped them up into small pieces 
• Peas: you can shell fresh peas or use frozen
• Chicken: shred the rotisserie chicken

How to make Single-Serve Lemon Chicken Orzo Soup:

Step One: 

In a pot over medium heat, add a splash of olive oil and then the chopped leek, garlic and potatoes. Sautée for about 4-5 minutes, stirring occasionally. You want to get a slight golden colour but not burn anything here. Season with salt & pepper.

Step Two:

Add in the orzo, stir for another minute and lightly toast, then deglaze with the white wine and add in the broth. Bring to a slight bubble and let simmer over low-medium for about 10 minutes as the potato and orzo become tender. If using fresh peas, add these in during the last 4-5 minutes. If using frozen peas, add these in the last 2 minutes.

Step Three:

Once the potatoes are tender and the orzo is cooked, stir in the shredded chicken and then finish with lemon juice to taste.

Step Four:

Garnish with lemon zest, fresh dill and an optional drizzle of olive oil.

How to Store Single-Serve Lemon Chicken Orzo Soup:

Allow the soup to cool and then store in an airtight container in the fridge for up to 3 days. 

Substitutions for Single-Serve Lemon Chicken Orzo Soup:

• Vegetables: Feel free to experiment with different vegetables based on what’s in season or what you have on hand. Carrots, celery, spinach, or kale would all be really tasty.
• Grains: If you don’t have orzo on hand, try substituting it with rice, quinoa, or small pasta shapes like ditalini or macaroni.