Chicken Lemon Orzo Soup (Printable)

Tender chicken, zesty lemon, and orzo pasta simmered with fresh vegetables for a bright, comforting Mediterranean bowl.

# 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 (about 3 tablespoons juice)
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, or to taste
15 - 1/2 teaspoon black pepper, or to taste

→ Optional

16 - Grated Parmesan cheese for serving

# How-To:

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 Advice:

01 -
  • It tastes like comfort but feels light enough that you won't need a nap afterward.
  • You can use up that rotisserie chicken sitting in your fridge and feel like a genius.
  • The lemon keeps it from tasting like every other chicken soup you've ever had.
  • It comes together in under an hour, which means you can make it on a weeknight without losing your mind.
02 -
  • Don't add the lemon juice too early or it'll taste dull instead of bright, the acid fades with long cooking.
  • If the orzo soaks up too much broth as it sits, stir in a cup of water or broth when you reheat it.
  • Taste before you serve because store bought broth varies wildly in saltiness, and you don't want to oversalt it.
03 -
  • Use a rotisserie chicken and pull the meat while it's still warm, it's easier to shred and tastes better than cold chicken.
  • Zest the lemon over the pot right before serving for an extra burst of citrus oil that makes the whole bowl smell incredible.
  • If you don't have dill, parsley and a pinch of oregano will get you close, though it won't taste quite the same.
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