Chicken Lemon Orzo Soup (Printable)

Bright and comforting soup featuring tender chicken, zesty lemon, and delicate orzo pasta with fresh 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 Steps:

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 over medium-high heat.
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 Advice:

01 -
  • It tastes like sunshine even on the grayest days, with lemon cutting through the richness in the most refreshing way.
  • You can have it on the table in under an hour using rotisserie chicken, which means comfort food without the wait.
  • Leftovers taste even better the next day once the orzo soaks up all that lemony broth.
02 -
  • Do not add the lemon juice too early or it will lose its brightness and turn dull in the heat.
  • If your orzo soaks up too much broth while sitting, just add a splash of water or broth when reheating to loosen it back up.
  • Always taste before serving, because the lemon and salt levels can vary depending on your broth and preferences.
03 -
  • Always zest your lemon before you juice it, because trying to zest a juiced lemon is nearly impossible and I have the scars to prove it.
  • If you are using store bought rotisserie chicken, pull the meat while it is still warm because it shreds more easily and stays tender.
  • Taste your broth before you add salt, because some brands are saltier than others and the orzo will concentrate whatever is in there.
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