Chicken Lemon Orzo Soup (Printable version)

A bright Mediterranean soup with tender chicken, zesty lemon, and delicate orzo pasta simmered 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 2 tablespoons olive oil in a large soup pot over medium heat. Add chopped onion, diced carrot, and diced celery. Sauté for 5 minutes until vegetables are softened.
02 - Stir in minced garlic, dried thyme, and bay leaf. Cook for 1 minute until fragrant.
03 - Pour in 6 cups chicken broth and bring to a boil over medium-high heat.
04 - Add 3/4 cup orzo pasta and simmer for 8 to 10 minutes, stirring occasionally, until pasta reaches tender consistency.
05 - Add cooked chicken, lemon zest, and lemon juice. Simmer for 3 to 4 minutes to heat through completely.
06 - Remove bay leaf from pot. Stir in fresh dill, salt, and black pepper. Adjust seasoning and lemon juice to taste.
07 - Ladle soup into serving bowls. Garnish with fresh parsley and optional Parmesan cheese. Serve hot.

# Expert Advice:

01 -
  • It tastes like sunshine even on the dreariest days, with lemon doing all the heavy lifting.
  • You can have dinner on the table in under an hour without feeling rushed or frazzled.
  • Leftovers somehow taste even better the next day once the flavors settle in together.
  • It uses simple ingredients you probably already have, plus whatever chicken is sitting in your fridge.
02 -
  • Don't skip tasting before serving, every batch of broth is different and you might need more lemon or salt to make it sing.
  • Add the orzo directly to the broth instead of cooking it separately so it soaks up all that flavor.
  • If you're storing leftovers, the orzo will keep absorbing liquid, so add a splash of broth or water when reheating.
03 -
  • Use a rotisserie chicken to save time and add extra flavor without any extra effort.
  • Zest the lemon before you juice it, it's impossible to zest after you've cut it in half.
  • Stir the soup gently once you add the orzo so it doesn't clump or stick to the bottom of the pot.
  • Fresh dill makes all the difference, but if you only have dried, use about a third of the amount.
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