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Lemon Chicken Orzo Soup

Creamy lemon chicken orzo soup in a white bowl with fresh dill garnish.
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A bright and comforting soup featuring tender chicken and orzo pasta in a lemon-kissed broth. It's a simple, one-pot meal that feels both restorative and indulgent, perfect for any day.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 8 cups low sodium chicken broth
  • 1 cup dry orzo pasta
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/3 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill

Instructions

  1. Pat chicken dry and season with salt and pepper. Heat olive oil in a large pot over medium high heat. Brown chicken for 5 6 minutes per side, then remove to a plate.
  2. Add onion, carrots, and celery to the pot. Cook for 6 8 minutes until softened. Add garlic and cook for 1 minute until fragrant.
  3. Pour in chicken broth, scraping up browned bits. Add bay leaves, thyme, salt, and pepper. Return chicken to pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
  4. Remove chicken to a plate and shred with two forks. Increase heat to medium and stir orzo into the soup. Cook uncovered for 8 10 minutes, until orzo is al dente.
  5. Turn off heat. Stir shredded chicken back into the pot. Whisk in fresh lemon juice and lemon zest. Stir in parsley and dill. Taste and adjust seasoning. Remove bay leaves before serving.

Notes

Always add lemon juice off the heat to prevent bitterness. For meal prep, cook orzo separately and add to individual bowls to prevent it from becoming mushy. Soup thickens as it sits; add broth or water when reheating.

Nutrition

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