Chicken Lemon Orzo Soup (Printable)

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

# 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

# Step-by-Step Guide:

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 over medium-high heat.
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 Parmesan if desired. Serve hot.

# Expert Tips:

01 -
  • It tastes like comfort but feels light, never heavy or overly rich.
  • The lemon wakes everything up without making it sharp or sour.
  • You can use leftover chicken and have dinner ready in under an hour.
  • It reheats beautifully and somehow tastes even better the next day.
02 -
  • Add the lemon juice at the end, not the beginning, or it will lose its brightness and turn dull.
  • Don't overcook the orzo or it will bloat and turn mushy, check it a minute early.
  • If reheating, add a splash of broth because the orzo will soak up liquid as it sits.
03 -
  • Use rotisserie chicken to save time, the seasoning on the skin adds extra flavor to the broth.
  • Zest the lemon before you juice it, it's impossible the other way around.
  • Taste the soup before serving and add more lemon juice if it feels flat, acidity is what makes it come alive.
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