Lemon Chicken Orzo Soup Recipe

Introduction

Lemon Chicken Orzo Soup is a bright and comforting dish that combines tender chicken, flavorful vegetables, and zesty lemon in a creamy broth. This soup is perfect for chilly days or when you need a soothing meal that’s both nutritious and satisfying.

Ingredients

• 1 cup uncooked dry orzo
• 2 large chicken thighs or breast, roasted or cooked
• 6 cups water
• 3 cups chicken broth
• 1/4 cup heavy cream
• 1 large lemon, juiced and zested
• 1/4 cup fresh dill, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 2 teaspoons seasoning salt or sea salt
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
• 1 large yellow onion, diced
• 4 large carrots, peeled and diced
• 2 sticks celery, minced
• 8 garlic cloves, pressed or minced
• 2 tablespoons flour
• 3 tablespoons unsalted butter
• Olive oil (for cooking)

Instructions

1. Step 1: If you are not using pre-cooked chicken, season each side of the chicken thighs with seasoning salt, paprika, turmeric, black pepper, and crushed red pepper flakes. In a large heavy-bottom pot, drizzle olive oil and cook the chicken over medium heat for about 2 minutes on each side, just to render some fat. Remove the chicken and set aside.
2. Step 2: Drizzle olive oil in the pot to coat the bottom. Add the diced onion, carrots, celery, garlic, butter, and seasoning salt, oregano, paprika, turmeric, black pepper, and red pepper flakes. Cook over medium heat for about 5 minutes until vegetables are fragrant and translucent, stirring frequently.
3. Step 3: Sprinkle the flour over the vegetables and stir well to combine. Cook for another 1 to 2 minutes until the mixture thickens slightly.
4. Step 4: Rinse and dry the lemon, then zest and juice it into a small bowl. Set aside.
5. Step 5: Add the water and chicken broth to the pot. Bring to a boil, then reduce to a simmer. If you cooked raw chicken in Step 1, add it back now and simmer for 20 to 25 minutes. Remove the chicken and shred it into small pieces.
6. Step 6: Add the shredded or pre-cooked chicken, orzo, lemon juice, and lemon zest to the pot. Simmer for 15 to 20 minutes until the orzo is tender, stirring frequently to prevent sticking.
7. Step 7: Turn off the heat and stir in the heavy cream, fresh dill, and parsley. Adjust salt to taste. If you used whole lemon peels for extra lemon flavor, remove them before serving.

Tips & Variations

• Use pre-cooked rotisserie chicken for a quicker version. Add it during the last step with the orzo to warm through.
• For a richer soup, add an extra splash of heavy cream or stir in a few spoonfuls of Greek yogurt before serving.
• Fresh dill is essential for bright flavor—don’t skimp on it!
• To boost the lemon flavor, simmer the whole peeled lemon in the broth before adding the orzo, then remove before serving.
• Substitute orzo with small pasta shapes such as acini di pepe or pastina if preferred.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the soup has thickened. For best texture, add fresh herbs after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken broth with vegetable broth and omit the chicken. Add extra vegetables or beans for protein and heartiness.

What if I don’t have fresh dill?

Dried dill can be used in a pinch, but reduce the amount by half as it is more concentrated. Fresh dill provides the best bright flavor for this soup.

Lemon Chicken Orzo Soup Recipe

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★★★★★

4.9 from 69 reviews

• Author: Rafael
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x

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Description

A comforting and vibrant Lemon Chicken Orzo Soup that combines tender chicken, tender orzo pasta, and a medley of fresh vegetables simmered in a flavorful broth brightened with lemon juice and zest. Enriched with fresh herbs and a touch of cream, this soup is perfect for any season, offering a delicious balance of savory and citrusy flavors.

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Ingredients

Scale 1x2x3x

Soup Base

• 6 cups water
• 3 cups chicken broth
• 1 large lemon, juiced and zested
• 1/4 cup heavy cream
• 1/4 cup fresh dill, finely chopped
• 1 Tablespoon fresh parsley, finely chopped

Protein

• 2 large chicken thighs or breast, roasted or cooked

Mirepoix (Vegetables)

• 1 large yellow onion, diced
• 4 large carrots, peeled and diced
• 2 sticks celery, minced
• 8 garlic cloves, pressed or minced

Seasonings

• 2 teaspoons seasoning salt or sea salt
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)

Roux

• 2 Tablespoons flour
• 3 Tablespoons unsalted butter

Pasta

• 1 cup uncooked dry orzo

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Instructions

1. Prepare the Chicken: If your chicken isn’t pre-cooked, season both sides of the chicken thighs with your chosen seasonings. In a large heavy-bottom pot, heat some olive oil over medium heat. Cook the chicken thighs for about 2 minutes on each side, just long enough to render the fat. Remove the chicken from the pot and set aside.
2. Cook the Mirepoix and Make Roux: In the same large Dutch oven or heavy-bottom pot, add enough olive oil to cover the bottom. Add the diced onion, carrots, celery, pressed garlic, butter, and seasonings (seasoning salt, paprika, turmeric, black pepper, crushed red pepper flakes, and dried oregano). Cook over medium heat for about 5 minutes, stirring frequently until the vegetables are fragrant and translucent. Sprinkle the flour over the vegetables and butter, stirring to combine, and cook for another 1 to 2 minutes until the mixture thickens.
3. Add Broth and Simmer: Pour in the water and chicken broth, bringing the mixture to a boil. If you cooked fresh chicken, add it back to the pot now. Simmer the soup over medium-high heat for 25 to 30 minutes. If you added raw chicken initially, after simmering, remove it from the pot and shred it into small pieces before returning it to the soup.
4. Add Orzo and Lemon: Add the dry orzo pasta, lemon juice, and lemon zest to the pot. Stir frequently and simmer for an additional 15 to 20 minutes until the orzo is tender and has expanded. Make sure to stir often so the orzo doesn’t stick to the bottom.
5. Finish and Serve: Once the orzo is cooked, turn off the heat. Stir in the heavy cream, fresh dill, and parsley. Adjust seasoning with salt or additional lemon juice if needed. If you used whole lemon peels for extra zest, remove them before serving. Serve hot and enjoy the bright, hearty flavors of the Lemon Chicken Orzo Soup.

Notes

• If using pre-cooked rotisserie chicken, you can skip the initial cooking step for chicken thighs.
• Broth and pre-cooked chicken often contain added salt, so be cautious with seasoning salt and adjust salt to taste at the end.
• To intensify lemon flavor, peel the lemon entirely and simmer the peel with the soup, removing before serving.
• Stir the soup frequently when cooking orzo to prevent sticking and clumping.
• Fresh dill enhances the soup’s flavor significantly; feel free to add extra.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: Lemon chicken soup, orzo soup, chicken and orzo, Mediterranean chicken soup, lemon orzo broth