Description
This Lemon Chicken Orzo Soup is a bright and comforting dish perfect for any season. It features tender chicken, hearty vegetables, and delicate orzo pasta simmered in a flavorful lemon-infused broth, accented with fresh dill for a refreshing finish. Easy to prepare and wholesome, it makes a nourishing meal that’s both satisfying and light.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
Protein & Pasta
- 1 pound boneless, skinless chicken breasts or thighs
- ¾ cup uncooked orzo pasta
Seasonings & Garnish
- Zest and juice of 1 large lemon
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons chopped fresh dill
- Optional lemon slices and extra dill for garnish
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and celery, sautéing for 5 to 6 minutes until they soften and become fragrant.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until it releases its aroma, being careful not to burn it.
- Add Broth and Chicken: Pour in the low-sodium chicken broth, then add the chicken breasts or thighs, dried oregano, bay leaf, salt, and pepper. Bring the mixture to a boil.
- Simmer: Reduce the heat to low, cover, and let simmer for 20 minutes until the chicken is fully cooked through.
- Shred Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
- Cook Orzo: Stir in the uncooked orzo pasta and simmer for an additional 10 minutes, or until the orzo is tender and cooked through.
- Add Lemon and Dill: Incorporate the lemon zest, lemon juice, and chopped fresh dill into the soup. Taste and adjust seasoning with salt and pepper as needed.
- Finish and Serve: Remove the bay leaf from the soup. Garnish with extra dill and lemon slices if desired. Serve the soup warm for a comforting meal.
Notes
- For a creamier texture, you can stir in a splash of heavy cream or temper a beaten egg yolk with hot soup before adding it in.
- Leftovers can be refrigerated for up to 4 days. Keep in mind the orzo will absorb liquid over time, so you might need to add extra broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
