Chicken Lemon Orzo Soup (Printable View)

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

# 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 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

# How To Make It:

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 a sprinkle of Parmesan if desired. Serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you simmered it all afternoon.
  • The lemon cuts through everything with a clean, sunny brightness that wakes up your whole palate.
  • Orzo turns silky as it cooks, making the broth feel more comforting without any cream.
  • Leftovers somehow taste even better the next day once all the flavors settle in together.
02 -
  • Don't add the lemon juice too early or it can turn bitter from prolonged cooking, stir it in near the end.
  • If you're storing leftovers, the orzo will keep soaking up broth, so add a splash of water or broth when reheating.
  • Taste before serving because different broths have wildly different salt levels, and you might need more than you think.
03 -
  • Use the zest from the lemon before you juice it, it's nearly impossible to zest a juiced lemon and you'll lose all that fragrant oil.
  • If your broth tastes flat, a tiny pinch of sugar can balance the acidity of the lemon and make everything taste fuller.
  • Keep a lemon wedge on the side of each bowl so people can add an extra squeeze if they want more brightness.
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