Chicken Lemon Orzo Soup (Printer Version)

A bright Mediterranean soup with tender chicken, zesty lemon, and orzo pasta simmered with fresh vegetables. Easy and comforting.

# 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 & 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 Prepare:

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 8-10 minutes, stirring occasionally, until orzo is just tender.
05 - Add cooked chicken, lemon zest, and lemon juice. Simmer for 3-4 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 Suggestions:

01 -
  • The lemon wakes up every spoonful without overwhelming the gentle chicken and herb base.
  • It comes together in under an hour but tastes like youve been simmering it all day.
  • Orzo adds a silky texture that feels more interesting than noodles but just as comforting.
  • Leftovers somehow taste even better the next day when the flavors have mingled overnight.
02 -
  • Add the lemon juice at the end, not at the beginning, or it will lose its bright flavor during the long simmer.
  • Do not overcook the orzo or it will turn mushy and soak up too much broth, leaving you with pasta mush instead of soup.
  • If reheating leftovers, add a splash of broth or water because the orzo will have absorbed liquid overnight.
03 -
  • Taste the soup before adding all the lemon juice, some lemons are more tart than others and you want brightness, not pucker.
  • Use a light hand with the dill at first, you can always stir in more at the end but it is hard to dial back if you overdo it.
  • If the soup tastes flat, it probably needs a pinch more salt or a squeeze more lemon, not more cooking time.
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