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’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, about 3 tablespoons juice
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, or to taste
15 - 1/2 teaspoon black pepper, or to taste

→ Optional

16 - Grated Parmesan cheese for serving

# How To Make:

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.

# Top Tips:

01 -
  • It comes together in under an hour but tastes like you simmered it all afternoon with care.
  • The lemon brightens everything without overpowering, making each spoonful feel clean and comforting.
  • You can use up leftover chicken or a rotisserie bird and still end up with something that feels homemade and special.
  • It's light enough for spring but cozy enough for a cold night when you need something gentle on your stomach.
02 -
  • Don't add the lemon juice too early or the acidity can make the vegetables taste dull and the broth can get cloudy.
  • If you're reheating leftovers, add a splash of broth or water because the orzo will keep absorbing liquid even after it cools.
  • Taste the soup after adding the lemon, because some lemons are more tart than others and you might need to adjust the balance with a pinch of salt or a little more broth.
03 -
  • Use a vegetable peeler to get long strips of lemon zest before juicing, then mince them finely so you get all that fragrant oil without any bitter white pith.
  • If your broth tastes a little flat, a tiny splash of white wine vinegar or an extra squeeze of lemon at the end can wake up all the flavors.
  • Don't skip tasting before you serve, because the balance of salt, lemon, and pepper is what makes this soup go from good to something people remember.
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