Lemon Chicken Orzo Soup is a comforting and flavorful dish that combines tender chicken, wholesome orzo pasta, and a bright, citrusy twist of fresh lemon. Packed with aromatic herbs, vegetables, and a rich broth, this soup delivers a delightful balance of savory and zesty flavors. Perfect for warming up on chilly days or providing a refreshing pick-me-up any time of the year.

Ingredients for Lemon Chicken Orzo Soup

• Olive Oil: For sautéing vegetables and chicken, providing a flavorful base for soup.
• Chicken: Adds protein and a rich, savory flavor. Leftover shredded or diced chicken can be used.
• Orzo: Small pasta that adds a delightful texture and satisfying bite when it absorbs broth.
• Yellow Onions: Add sweetness and savory depth of flavor when sautéed with oil.
• Carrot: Brings natural sweetness, vibrant color, and adds a hint of nutritional value.
• Celery: Sliced or diced. Provides a subtle earthy flavor, and a satisfying crunch with aroma.
• Garlic: Finely minced (not pressed). Adds robust, aromatic savory flavors.
• Seasonings (Salt and Ground Pepper): Enhance, elevate, and balance flavors in the soup.
• Broth: Chicken or vegetable broth serves as a liquid base, provides depth and richness.
• Lemon: Adds brightness and a refreshing citrusy flavor, with a zesty hint.
• Bay Leaf: Infuses a subtle herbal flavor, adds depth and complexity to the soup.
• Parsley: Used as a garnish. Adds a fresh and herbaceous note, enhancing overall flavor.

Lemon Chicken Orzo Soup Recipe

• 1 tablespoon (15 ml) of olive oil, more if needed
• 1 (6 oz./174 g) raw chicken breast, skinless and boneless
• 1/3 cup (60 g) yellow onions, finely chopped
• 1/3 cup (60 g) raw carrot, peeled and finely chopped
• 1/4 cup (30 g) fresh celery, about 1 rib, finely chopped or sliced
• 1-2 cloves garlic (1 teaspoon/3 g), peeled and minced
• 1/2 teaspoons (2 g) pink or kosher salt, to taste
• 1/4 teaspoons (0.6 g) ground four peppercorns or black pepper, to taste
• 3 – 3.5 cups (710-830 ml) high-quality chicken or vegetable broth
• 1/4 cup (50 g) uncooked dry orzo pasta
• Juice from 1 lemon, about 2 tablespoons (30 ml), to taste
• 1 tablespoon (4 g) chopped fresh parsley
• 1 medium (1 g) bay leaf

Recommended Equipment

• Dutch Oven: To sear chicken and caramelize vegetables, giving a kettle-like taste to your soup.

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How To Make Lemon Chicken Orzo Soup

1. Preheat Dutch Oven: Preheat your Dutch oven over low heat. Once warm, add 1/2 tablespoon (7.5 ml) of olive oil and increase the heat to medium.

2. Cook Chicken: Season the chicken breast with salt and ground pepper, and coat it well in olive oil. Add chicken and sear until it is lightly browned, about 5 minutes per side, capturing those rich flavors in the process. Remove and wrap in aluminum foil when the internal temperature reaches 150°F (65°C). Rest for 5 minutes, then shred or dice the chicken.

3. Sauté Vegetables: Add 1/2 tablespoon (7.5 ml) of olive oil and sauté diced onions until softened and translucent, about 2 minutes. Add diced carrots and celery; sauté until softened, about 2 minutes. Add finely minced garlic, salt, and ground pepper; sauté for about 2-3 minutes until vegetables are slightly caramelized.

4. Pour Broth: Pour in the chicken or vegetable broth. Stir well to combine, scraping the bottom to release any flavorful bits, and bring to a boil.

5. Add Chicken and Orzo: Add shredded or diced chicken, orzo, and a bay leaf to the pot. Stir gently for about 1 minute to prevent sticking and allow the orzo to absorb the flavors of the broth.

6. Simmer: Let the soup simmer on low heat for about 10 minutes until the orzo is cooked, and the vegetables are tender.

7. Lemon Infusion: Turn off the heat and squeeze fresh lemon juice into the soup; adjust the amount to suit your taste.

8. Taste and Adjust: Taste the soup and adjust the seasoning if necessary. You can add more salt, pepper, or lemon juice to your liking.

9. Garnish & Serve: Garnish with chopped parsley and ladle hot soup into bowls. Serve with extra lemon wedges on the side.

• Bread: Serve with crusty bread or a baguette for dipping and soaking up the flavorful broth.
• Onions: Finish with chopped green onions for a mild onion flavor and a pop of color.
• Spices: For those who enjoy a bit of heat, sprinkle soup with red pepper flakes.
• Lemon: Provide extra lemon wedges on the side for an additional citrusy kick.
• Cheese: Offer grated Parmesan cheese to add a cheesy touch to their soup.

Recipe Tips for Best Results

• Dutch Oven: Caramelizes veggies and gives a kettle-like taste to your soup.
• Chicken: A great way to use up leftover rotisserie chicken.
• Orzo: Stir orzo for a minute after adding, as it tends to stick together.
• Lemon: Add lemon juice towards the end of cooking for a burst of citrusy brightness.
• Taste and add lemon juice and adjust seasonings accordingly.

Storage and Serving

• Meal Prep: Divide the soup into heat-proof meal prep containers for grab-and-go lunch or dinner.
• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat gently on the stove, adding a splash of broth if needed to restore consistency.
• For Small Servings: Reheat in the microwave. Stir between 30-second intervals until soup is hot.
• Yields: 3 – 4 cups / 26 ounces / 740 grams
• Servings: 2 servings of 370 grams / 2 bowls (1.5 cups / 12 fl.oz.) or 3 small bowls (8.5 fl.oz./250g )