Chicken Lemon Orzo Soup (Print)

A vibrant Mediterranean soup combining tender chicken, fresh lemon, and orzo pasta with aromatic vegetables and herbs.

# Components:

→ 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

# Directions:

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 pasta 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 fresh and comforting at the same time, like sunshine meeting a warm hug.
  • You can have it simmering on the stove in less time than it takes to decide what to watch on TV.
  • Leftover chicken gets a second life that's honestly better than the first.
  • The lemon adds brightness without making it feel like a salad pretending to be soup.
02 -
  • Don't add the lemon juice too early or it can turn bitter, always stir it in near the end.
  • If the orzo soaks up too much broth while it sits, just add a splash of water or broth when reheating.
  • Taste before serving because every lemon is different, some are mild and some will make your eyes water.
03 -
  • Use a rotisserie chicken and this becomes a weeknight miracle, no extra roasting required.
  • Zest the lemon before you juice it, trust me, it's nearly impossible the other way around.
  • If you love garlic like I do, add an extra clove and don't apologize for it.
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