Chicken Lemon Orzo Soup (Print page)

A vibrant Mediterranean soup combining tender chicken, fresh lemon, and orzo pasta with aromatic vegetables and herbs.

# What You Need:

→ Protein

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 lemon, zested and juiced
07 - 2 tablespoons fresh dill, chopped
08 - 2 tablespoons fresh parsley, chopped

→ Pantry & Grains

09 - 3/4 cup orzo pasta
10 - 6 cups low-sodium chicken broth
11 - 2 tablespoons olive oil

→ Seasonings

12 - 1 bay leaf
13 - 1/2 teaspoon dried thyme
14 - 3/4 teaspoon salt
15 - 1/2 teaspoon black pepper

→ Optional

16 - Grated Parmesan cheese, for serving

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic, thyme, and bay leaf. Cook for 1 minute until fragrant.
03 - Pour in chicken broth and bring to a boil.
04 - Add orzo and simmer for 8 to 10 minutes, stirring occasionally, until orzo is just tender.
05 - Add cooked chicken, lemon zest, and lemon juice. Simmer for 3 to 4 minutes to heat through.
06 - Remove bay leaf. Stir in dill, salt, and pepper. Adjust seasoning and lemon juice to taste.
07 - Ladle soup into bowls. Garnish with parsley and Parmesan cheese if desired. Serve hot.

# Expert Advice:

01 -
  • It tastes like sunshine in a bowl, even when the weather outside is gray and miserable.
  • You can have it on the table in under an hour with minimal effort and just one pot to wash.
  • The lemon and dill make it feel fancy, but it's actually one of the easiest soups you'll ever make.
  • Leftover rotisserie chicken turns into something that feels completely intentional and comforting.
02 -
  • Don't add the lemon juice too early or the acidity can make the broth taste harsh, wait until the end so it stays bright and fresh.
  • If the orzo sits in the soup too long it will soak up all the broth and turn mushy, so if you're meal prepping, store the orzo separately and add it when you reheat.
  • Taste the soup after adding the lemon because the acidity changes how much salt you need, you might need less than you think.
03 -
  • Zest the lemon before you juice it, it's much easier and you won't waste any of that fragrant oil.
  • If you want deeper flavor, sauté the chicken in the pot first before setting it aside, then build the soup in the same pot to capture all those browned bits.
  • Always taste the soup after adding lemon because it changes everything, you might need more salt or more lemon depending on your taste.
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