Description
Lemon Chicken Orzo Soup is a comforting and flavorful one-pot meal featuring tender chicken, orzo pasta, fresh vegetables, and a bright lemony broth enriched with Parmesan and fresh dill. Perfect for a cozy lunch or dinner, this soup is easy to prepare and versatile, allowing ingredient swaps for a personalized touch.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound boneless skinless chicken thighs, patted dry OR rotisserie chicken (see notes)
- Salt and pepper, to taste
- 1 onion, chopped
- 3 stalks celery, chopped
- 3 medium carrots, chopped
- 4 cloves garlic, minced
- Pinch - 1/4 teaspoon red pepper flakes (optional for a kick)
- 10-12 cups low sodium chicken broth
- 2 teaspoons chicken bouillon or better than bouillon
- 2 teaspoons dried parsley
- 2 teaspoons dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rosemary
- 1 cup orzo pasta (uncooked)
- 1 zucchini, quartered and sliced thick
- 1/4 cup freshly grated Parmesan cheese
- 2-3 tablespoons lemon juice, more or less to taste
- 2 tablespoons chopped fresh dill, more or less to taste
Instructions
- Heat oil and sear chicken: Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot. Season chicken thighs with 1/2 teaspoon salt and 1/2 teaspoon pepper, then sear until golden brown, about 2 minutes per side. Remove chicken to a plate and leave drippings in the pot.
- Sauté vegetables: Melt 2 tablespoons unsalted butter over medium-low heat in the drippings. Once melted, increase heat to medium-high and add chopped onions, carrots, and celery. Sauté for 4 minutes, scraping up the golden bits from the bottom of the pan. Add minced garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant.
- Add chicken, broth, and seasonings: Return the chicken to the pot along with the chicken bouillon, dried parsley, oregano, basil, thyme, rosemary, and the chicken broth. Cover the pot to bring the soup to a simmer, then partially cover with the lid, leaving about a one-inch opening. Simmer for 12-15 minutes, stirring occasionally, until the chicken is tender enough to shred.
- Shred chicken and add orzo and zucchini: Remove the chicken to a cutting board and shred once cool enough to handle. Meanwhile, stir orzo pasta and sliced zucchini into the simmering soup and cook until orzo is al dente, about 7-8 minutes.
- Finish the soup: Reduce heat to low and stir in the freshly grated Parmesan cheese until melted. Add the shredded chicken back to the pot. Stir in lemon juice and chopped fresh dill to taste. If the soup is too thick or chunky, add additional broth to reach desired consistency. Taste and adjust salt and pepper as needed.
Notes
- This soup is very versatile—swap orzo for other small pasta, rice, or lentils and chicken thighs for ground chicken or rotisserie chicken.
- For a freezer-friendly version, leave the orzo out and add it when reheating the soup.
- Serve with dinner rolls and a fresh salad for a complete meal.
- Use low sodium chicken broth to better control the saltiness of the soup.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
