Description

This Lemon Chicken Orzo Soup is a bright and comforting dish featuring tender chicken, delicate orzo pasta, and a zesty lemon flavor enhanced by fresh herbs. Cooked on the stovetop, it combines a savory mirepoix base with a lightly creamy finish, perfect for warming meals that are both hearty and fresh.

Ingredients

Scale

Chicken and Broth

2 large chicken thighs or breast, roasted or cooked
6 cups water
3 cups chicken broth

Pasta and Dairy

1 cup uncooked dry orzo
1/4 cup heavy cream

Herbs and Citrus

1 large lemon, juiced and zested
1/4 cup fresh dill, finely chopped
1 Tablespoon fresh parsley, finely chopped

Seasonings

2 teaspoons seasoning salt or sea salt
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1/4 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes (optional, for heat)

Mirepoix Vegetables

1 large yellow onion, diced
4 large carrots, peeled and diced
2 sticks celery, minced
8 garlic cloves, pressed or minced

Roux

2 Tablespoons flour
3 Tablespoons unsalted butter

Cooking Oil

Olive oil (for sautéing, amount as needed)

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Instructions

Prepare the chicken: If using pre-cooked rotisserie chicken, skip this step. Otherwise, season each side of the chicken thighs with the seasoning salt, paprika, turmeric, black pepper, and optional red pepper flakes. Heat olive oil in a large heavy bottom pot over medium heat and cook the chicken thighs for about 2 minutes per side just to render fat and add slight color. Remove the chicken and set aside.
Cook the mirepoix and make the roux: Drizzle olive oil into the same pot to cover the bottom, then add the diced onion, carrots, celery, and garlic. Add butter along with all seasoning salt and dried oregano. Cook over medium heat for about 5 minutes until vegetables are fragrant and translucent, stirring frequently. Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes until the mixture thickens.
Prepare lemon zest and juice: Rinse and dry the lemon well. Zest and juice it into a small bowl, reserving all of the juice and zest for later. This ensures maximum citrus flavor and brightness in the soup.
Add liquids and simmer: Pour in the 6 cups of water and 3 cups chicken broth to the pot. Bring the mixture to a boil, then reduce to a simmer on medium-high heat. If you cooked your own chicken thighs, add them back to the pot now and simmer for 20-25 minutes. If using pre-cooked chicken, just simmer broth and mirepoix for 25-30 minutes.
Shred the chicken: After simmering, remove the chicken thighs from the pot and shred into small pieces using two forks. Return shredded chicken to the pot.
Add orzo and lemon: Stir in the uncooked orzo pasta and all the lemon juice and zest. Simmer for 15-20 minutes more until the orzo is tender, stirring frequently to prevent sticking to the bottom.
Finish with cream and herbs: Turn off the heat once the orzo has softened and expanded. Stir in the heavy cream, fresh dill, and fresh parsley. Adjust salt levels if needed. If lemon peels were used for extra lemon flavor, remove them now.

Notes

The soup thickens as it cools because the orzo absorbs liquid. To reheat, warm gently on the stovetop and add broth or water to loosen.
Squeeze additional fresh lemon juice over individual servings to brighten flavor before serving.
Using pre-cooked rotisserie chicken can save time, but adjust salt accordingly as rotisserie chicken and broth often contain added salt.
For stronger lemon flavor, peel the entire lemon (remove white pith) and simmer it in the broth before adding juice and zest.
Store leftovers in the refrigerator for 2-3 days in an airtight container.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 3 g
Sodium: 600 mg
Fat: 10 g
Saturated Fat: 5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 55 mg