Chicken Lemon Orzo Soup (Printable)

A Mediterranean-inspired soup combining tender chicken, zesty lemon, and orzo pasta with fresh vegetables and aromatic herbs.

# 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 & 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.

# Helpful Tips:

01 -
  • It pulls together in under an hour using pantry staples and leftover chicken you probably already have.
  • The lemon adds a brightness that cuts through the richness and wakes up every spoonful.
  • It's forgiving enough for a weeknight but impressive enough to serve to guests who drop by unexpectedly.
02 -
  • Don't add the lemon juice too early or it can turn bitter when it boils, so wait until the end and taste as you go.
  • If the orzo sits in the soup too long, it will soak up all the broth, so add a splash of water or extra broth when reheating leftovers.
03 -
  • Taste the soup before serving and adjust the lemon juice little by little, because lemons vary in acidity and you want brightness, not pucker.
  • Use a good quality broth because it's the backbone of this soup, and you'll taste the difference when there's nothing to hide behind.
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