Chicken Lemon Orzo Soup (Print version)

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

# What You'll 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 and 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.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you simmered it all day.
  • The lemon and dill make every spoonful feel fresh and alive, not heavy.
  • It's the kind of soup that works for a quick weeknight dinner or when someone needs comfort in a bowl.
  • Leftovers taste even better the next day once the flavors have mingled.
02 -
  • Don't add the lemon juice too early or the acidity can make the soup taste sharp and flat instead of bright.
  • If you're making this ahead, cook the orzo separately and add it to each bowl before serving so it doesn't soak up all the broth.
  • Taste before you add more salt, the chicken and broth can vary wildly in how salty they are.
03 -
  • Use a vegetable peeler to get long ribbons of lemon zest, then mince them finely so no one bites into a big piece.
  • If your broth tastes flat, a squeeze of lemon at the end will wake everything up.
  • Don't skip the fresh dill, it's what makes this soup taste like more than just chicken noodle.
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