Chicken Lemon Orzo Soup (Printable Version)

A Mediterranean-inspired soup with tender chicken, vibrant lemon, and orzo pasta, ready in under an hour.

# 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. 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.

# Expert Advice:

01 -
  • It tastes like comfort and sunshine had a baby in your soup pot.
  • You can have it on the table in under an hour, using leftover chicken and pantry staples.
  • The lemon adds a brightness that makes you feel like you're doing something good for yourself.
  • It reheats beautifully, so lunch the next day feels like a small gift you left for yourself.
02 -
  • Don't add the lemon juice too early or it can turn bitter, wait until the end so it stays bright and fresh.
  • If you're making this ahead, cook the orzo separately and add it to each bowl when serving so it doesn't soak up all the broth and turn mushy.
  • Taste before you serve, this soup needs a good balance of salt and lemon to really sing.
03 -
  • Use a microplane to zest the lemon directly over the pot so you catch all the oils and none of the bitter white pith.
  • If your broth tastes flat, a pinch of MSG or a splash of fish sauce (trust me) will add depth without making it taste fishy.
  • Always taste the soup after adding lemon, you want it to brighten the flavors, not overpower them.
Go Back