Chicken Lemon Orzo Soup (Print Version)

Tender chicken and zesty lemon meet delicate orzo pasta in this bright Mediterranean soup. Perfect comfort food in 45 minutes.

# Components:

→ 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 8-10 minutes, stirring occasionally, until orzo is just tender.
05 - Add cooked chicken, lemon zest, and lemon juice. Simmer for 3-4 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 a sprinkle of Parmesan if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like youve been simmering it all day.
  • The lemon brightens every spoonful without overwhelming the gentle chicken and herb flavors.
  • Orzo adds a comforting texture that feels more interesting than plain noodles.
  • Leftovers somehow taste even better the next day once the flavors meld together.
02 -
  • Do not add the lemon juice too early or it will taste bitter and dull, wait until the end so it stays bright and vibrant.
  • If your orzo soaks up too much broth while sitting, add a splash of water or broth when reheating to loosen it back up.
  • Fresh dill makes a huge difference, dried works in a pinch but the flavor is not as lively and green.
03 -
  • Zest the lemon before you juice it, it is much easier and you will not waste any of those precious oils.
  • If the soup tastes flat, it probably needs more salt or a touch more lemon juice, not more herbs.
  • Stir the pot occasionally while the orzo cooks to keep it from clumping together at the bottom.
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