lemon chicken orzo soup

Meal Type Occasions

Home

/ Recipe / Brealfast

Lemon Chicken Orzo Soup

Craving something bright and flavorful? This lemon chicken orzo soup is packed with tender chicken, fluffy orzo pasta, and a zesty lemon broth for a comforting meal.

INGREDIENTS

2 tablespoons olive oil
2 tablespoons salted butter
1 yellow onion, diced
2 cups peeled and sliced carrots (4 large or 6 medium)
2 cups thinly sliced celery (about 3 to 4 ribs)
3 garlic cloves, minced
2 quarts chicken broth
2 cups water
1 1/2 pounds boneless skinless chicken breasts (about 3 breasts)
½ teaspoon dried oregano
½ teaspoon dried dill
1 teaspoon garlic powder
2 teaspoons kosher salt, divided
¼ cup lemon juice, plus the zest of 1 lemon
1 ¼ cups orzo (about 8 ounces)
Chopped fresh parsley or fresh dill, for garnish

INSTRUCTIONS

In a large pot, heat the olive oil and butter over medium heat. Add the onions, carrots and celery and cook, stirring occasionally, until onions are tender, about 6 to 7 minutes. Add the garlic and sauté for 1 minute.
Stir in the broth, water, whole chicken breasts, oregano, dill, garlic powder, and 1 ½ teaspoons kosher salt. Bring to a boil, then reduce to a simmer. Simmer until the chicken is cooked through, about 15 to 20 minutes, until the chicken reads 165°F when measured with a food thermometer.
Remove the chicken breasts to a cutting board, then discard the skin and bone and allow to rest 5 minutes. Shred the chicken while the orzo is cooking (in the next step), by using your fingers to pull it into small pieces.
Meanwhile, add the orzo to the pot with the lemon zest and lemon juice. Cook until the orzo is tender, about 8 to 9 minutes.
Once the orzo is tender, turn off the heat and stir in the chicken. Taste and add up to ½ teaspoon kosher salt if desired and fresh ground black pepper. Serve warm, with fresh chopped parsley or dill. Store leftovers refrigerated for up to 3 days; the orzo absorbs liquid over time, so may need to add another splash of water and pinch of salt when reheating.