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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
