Lemon Chicken Orzo Soup: Easy Recipe
Cozy & Comforting Soup.
A cozy, healthy, and filling lemon chicken orzo soup made with wholesome, everyday ingredients. The perfect comforting meal.
I first fell in love with this soup when I was feeling a bit under the weather. I wanted something nourishing but not heavy, something simple. I remember standing in my quiet kitchen, slowly stirring the pot, the scent of lemon and dill filling the air. It felt like I was making medicine for the soul. Now, it's my go-to recipe for whenever someone needs a little extra care. It’s simple, honest food that just makes you feel good.
Why You'll Love This Soup
- •It's a one-pot meal, which means cleanup is a dream.
- •The flavor is so bright and refreshing, yet deeply comforting.
- •It’s packed with wholesome ingredients that feel good to eat.
- •Perfect for a chilly day, a sick day, or any day you need a little lift.
- •It tastes wonderfully complex but is surprisingly simple to make.
Wow, just wow. I made this tonight for my family and everyone went back for seconds. It's so fresh and flavorful but also incredibly comforting. It tastes like it simmered for hours, but it was so easy to put together. This is officially in our regular dinner rotation.
Essential Ingredient Guide
- Fresh Lemons: Please use fresh lemon juice! The bottled kind just doesn't have the same bright, clean flavor. The zest adds a beautiful aroma, too.
- Good-Quality Chicken Broth: Since broth is the base of this soup, using a good one makes all the difference. A low-sodium version allows you to control the salt level.
- Fresh Herbs: Fresh dill and parsley are essential. They bring so much life and freshness to the soup right at the end. Dried herbs just can't compare here.
- Orzo: This tiny pasta is perfect because it gets so creamy in the broth. Just be sure not to overcook it, as it will continue to soften as it sits in the hot soup.
Complete Cooking Process
- Start by gently sautéing your mirepoix—that’s the onion, carrots, and celery. This step is quiet and slow, but it builds the foundation of the whole soup.
- Add the garlic last, just until you can smell it. It’s a lovely, fragrant moment.
- Pour in the broth and let it come to a gentle simmer. This is where you'll poach the chicken right in the soup, which keeps it tender and adds more flavor to the broth.
- Once the chicken is cooked, take it out to shred. This little break lets you focus on cooking the orzo perfectly.
- Stir the orzo into the simmering broth until it’s just tender.
- Add the shredded chicken back to the pot. The most important part is next: turn off the heat before adding the fresh stuff.
- Stir in the lemon juice and fresh herbs off the heat to keep their flavors bright and vibrant. This is what truly makes the soup sing.
Your Questions, Answered
→Can I use leftover cooked chicken?
Yes, absolutely! Just shred or dice about 3 cups of cooked chicken and add it at the end with the orzo to heat through. It's a great way to use up leftovers.
→My orzo absorbed all the broth. What happened?
Orzo is a pasta, so it will continue to absorb liquid as it sits. If you plan on having leftovers, the soup will thicken. You can simply add a splash more chicken broth when reheating to get it back to the perfect consistency.
→Can I make this soup gluten-free?
Definitely. You can substitute the orzo with a gluten-free pasta of a similar size, or even use rice or quinoa. Just adjust the cooking time accordingly.
→How do I store this soup?
Let the soup cool completely and store it in an airtight container in the refrigerator for up to 4 days. As mentioned, it will thicken, so be prepared to add a bit of broth when you reheat it on the stove.
Lemon Chicken Orzo Soup: Easy Recipe
The best lemon chicken orzo soup recipe! Cozy, healthy, filling, and uses wholesome everyday ingredients. A perfect comforting meal.
Timing
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Recipe Details
Ingredients
For the Soup
- 011 tbsp olive oil
- 021 large yellow onion, diced
- 032 large carrots, diced
- 042 celery stalks, diced
- 054 cloves garlic, minced
- 068 cups good-quality chicken broth
- 071 lb boneless, skinless chicken breasts
- 081 cup orzo pasta
- 091 tsp dried oregano
- 10Salt and freshly ground black pepper to taste
To Finish
- 011/3 cup fresh lemon juice (from 2-3 lemons)
- 021/4 cup chopped fresh dill
- 031/4 cup chopped fresh parsley
- 04Zest of one lemon for garnish (optional)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 6-8 minutes.
Add the minced garlic and cook for another minute until fragrant. Be careful not to let it burn.
Pour in the chicken broth and add the dried oregano. Season with salt and pepper. Bring the broth to a gentle simmer.
Carefully place the whole chicken breasts into the simmering broth. Let them cook for 15-20 minutes, or until cooked through.
Once cooked, remove the chicken breasts to a cutting board. Let them rest for a few minutes, then shred the meat using two forks.
Bring the broth back to a simmer and stir in the orzo pasta. Cook according to package directions, usually about 8-10 minutes, until al dente.
Return the shredded chicken to the pot. Turn off the heat.
Slowly stir in the fresh lemon juice, dill, and parsley. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
Ladle into bowls and serve immediately, garnished with a little extra dill or lemon zest if you like.
Notes & Tips
- 1If you have extra vegetables like spinach or zucchini, feel free to add them in the last few minutes of cooking.
- 2For a creamier (but not dairy-free) version, you can temper an egg yolk with some of the hot broth and stir it in at the end, similar to a classic avgolemono.
Tools You'll Need
- •Sauté the vegetables until they are truly soft to build a sweet, deep flavor base.
- •Don't boil the soup after adding the fresh lemon juice and herbs, as it can dull their bright flavors.
- •Cook the orzo just until al dente; it will continue to cook in the residual heat of the soup.
- •Taste and adjust seasoning at the very end. A final pinch of salt or squeeze of lemon can make all the difference.