Chicken Lemon Orzo Soup (Printer View)

Bright and comforting Mediterranean soup with tender chicken, zesty lemon, and delicate orzo pasta simmered with fresh vegetables.

# 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

# Method steps:

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 comes together in under an hour and tastes like you simmered it all day.
  • The lemon brightens everything without overpowering the gentle chicken flavor.
  • Orzo makes it feel more like a hug in a bowl than plain broth ever could.
  • Leftovers actually get better as the pasta soaks up more flavor overnight.
02 -
  • Don't add the orzo too early or it will soak up all the broth and turn mushy, I learned that the hard way on batch two.
  • If you're making this ahead, cook the orzo separately and add it to each bowl as you reheat, otherwise it bloats overnight.
  • Lemon juice loses its brightness as the soup sits, so keep a wedge on the side and squeeze fresh juice into your bowl.
03 -
  • Zest the lemon directly over the pot right before serving so the oils hit the hot soup and release all their fragrance.
  • If your broth tastes flat, a tiny pinch of sugar will balance the lemon and bring everything into focus.
  • Use kitchen shears to snip the dill right into the pot, it's faster and you won't bruise the delicate leaves on a cutting board.
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