Chicken Lemon Orzo Soup (Print Version)

A Mediterranean-inspired soup with tender chicken, lemon brightness, and orzo pasta. Comforting, easy, and ready in 45 minutes.

# What You 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

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery, sautéing 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 8-10 minutes, stirring occasionally, until orzo reaches al dente texture.
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 and garnish with parsley and Parmesan cheese if desired. Serve hot.

# Expert Advice:

01 -
  • It tastes like sunshine in a bowl, even on the dreariest days when you need a little lift.
  • Everything comes together in one pot, which means less cleanup and more time to actually enjoy your meal.
  • The lemon adds a brightness that cuts through richness without being sharp or sour.
  • Orzo gives you that pasta comfort without feeling heavy or stodgy afterwards.
02 -
  • Dont add the lemon juice too early or it can turn bitter, wait until the very end so it stays fresh and vibrant.
  • If the orzo soaks up too much broth as it sits, just add a splash of water or broth when reheating to loosen it back up.
  • Taste before you add all the salt, the Parmesan and broth both bring their own saltiness to the table.
03 -
  • If you want a richer, silkier texture, whisk two egg yolks with a ladle of hot broth and stir it into the soup off the heat for a classic avgolemono finish.
  • Always zest your lemon before you juice it, its nearly impossible to zest a juiced lemon and the zest holds so much fragrant oil.
  • Use a pot thats bigger than you think you need, it makes stirring easier and prevents the broth from boiling over when you're not looking.
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