Chicken Lemon Orzo Soup (Printable version)

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

# What You'll 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 and 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 vegetables are softened.
02 - Stir in minced garlic, thyme, and bay leaf. Cook for 1 minute until fragrant.
03 - Pour in chicken broth and bring to a boil over medium-high heat.
04 - Add orzo and simmer for 8 to 10 minutes, stirring occasionally, until orzo reaches tender consistency.
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 comes together in under an hour but tastes like you simmered it all day with care and intention.
  • The lemon brightens every spoonful without overpowering the gentle, savory base.
  • You can use leftover chicken or rotisserie meat, making it perfect for busy weeknights.
  • It's light enough for spring but comforting enough for the coldest evenings.
02 -
  • Don't add the lemon juice too early or the acidity can make the vegetables taste dull, wait until the end for the brightest flavor.
  • If you're making this ahead, cook the orzo separately and add it when you reheat, otherwise it will soak up all the broth and turn mushy.
  • Taste before you add salt at the end because the broth and any cheese you use will contribute their own saltiness.
03 -
  • Use a vegetable peeler to get wide strips of lemon zest before juicing, then mince them finely so you get bursts of citrus without any bitterness.
  • If your broth tastes flat, add a splash of white wine or a squeeze of extra lemon at the end to wake it up.
  • Always keep a little extra broth on hand in case the soup thickens too much, orzo is sneaky and will drink up liquid even after you turn off the heat.
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