Chicken Lemon Orzo Soup (Printable)

A bright Mediterranean soup combining tender chicken, zesty lemon, and delicate orzo pasta with fresh vegetables in a nourishing broth.

# 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 & 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 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion, diced carrot, and diced celery. Sauté for 5 minutes until vegetables are softened.
02 - Stir in minced garlic, 1/2 teaspoon dried thyme, and 1 bay leaf. Cook for 1 minute until fragrant.
03 - Pour in 6 cups low-sodium chicken broth and bring to a boil over medium-high heat.
04 - Add 3/4 cup orzo pasta and simmer for 8 to 10 minutes, stirring occasionally, until orzo reaches tender consistency.
05 - Add 2 cups cooked shredded chicken, lemon zest, and 3 tablespoons lemon juice. Simmer for 3 to 4 minutes to heat through.
06 - Remove bay leaf. Stir in 2 tablespoons fresh dill, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Adjust seasoning and lemon juice to taste.
07 - Ladle soup into bowls. Garnish with fresh parsley and Parmesan cheese if desired. Serve immediately while hot.

# Expert Hacks:

01 -
  • It tastes like sunshine in a bowl, even on the dreariest days.
  • You can have it on the table in under an hour with minimal effort.
  • Leftovers actually get better as the orzo soaks up more flavor overnight.
  • It uses simple ingredients you probably already have tucked away in your pantry.
02 -
  • Don't add the lemon too early or the broth can turn bitter, wait until the orzo is cooked.
  • If the soup thickens too much as it sits, just add a splash of broth or water when you reheat it.
  • Stir the orzo occasionally while it simmers or it will clump together at the bottom of the pot.
03 -
  • Use the zest before you juice the lemon, it's nearly impossible to zest after you've cut it open.
  • Taste the soup before serving and add lemon juice a tablespoon at a time, too much can overpower the broth.
  • If you're meal prepping, cook the orzo separately and add it to each bowl before ladling in the hot soup so it doesn't get mushy.
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