Description
Lemon Chicken Orzo Soup is a comforting and vibrant one-pot meal featuring tender chicken, al dente orzo, and fresh vegetables simmered in a flavorful lemon-infused broth with fresh dill and Parmesan cheese. This easy and healthy soup is perfect for a cozy dinner and can be customized with your preferred veggies or proteins.
Ingredients
Scale
Proteins
- 1 pound boneless skinless chicken thighs, patted dry or rotisserie chicken (see notes)
Vegetables & Aromatics
- 1 onion, chopped
- 3 stalks celery, chopped
- 3 medium carrots, chopped
- 4 cloves garlic, minced
- 1 zucchini, quartered and sliced thick
Liquids & Seasonings
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 10-12 cups low sodium chicken broth
- 2 teaspoons chicken bouillon (or better than bouillon)
- 1/2 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper (plus more to taste)
- Pinch to 1/4 teaspoon red pepper flakes (optional)
- 2 teaspoons dried parsley
- 2 teaspoons dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rosemary
Pasta & Cheese
- 1 cup orzo pasta (uncooked)
- 1/4 cup freshly grated Parmesan cheese
Finishing Touches
- 2-3 tablespoons lemon juice (more or less to taste)
- 2 tablespoons chopped fresh dill (more or less to taste)
Instructions
- Sear the Chicken: Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot. Season the chicken thighs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Sear the chicken until golden on each side, about 2 minutes per side. Remove the chicken to a plate, keeping the drippings in the pot.
- Sauté Vegetables: Reduce heat to medium-low and melt 2 tablespoons unsalted butter in the pot drippings. Once melted, increase the heat to medium-high and add chopped onion, carrots, and celery. Sauté for 4 minutes while scraping the bottom of the pot to release golden bits. Add minced garlic and red pepper flakes (if using), then sauté for another 30 seconds.
- Simmer Soup: Return the chicken to the pot along with chicken bouillon, dried herbs (parsley, oregano, basil, thyme, rosemary), and chicken broth. Cover the pot and bring it to a simmer. Then slightly displace the lid so there is about a one-inch opening. Let the soup simmer for 15 minutes or until the chicken is tender enough to shred, stirring occasionally and replacing the lid.
- Shred Chicken and Add Orzo: Remove the chicken from the pot and shred it once cool enough to handle. Meanwhile, stir in the orzo pasta and sliced zucchini to the soup. Cook until the orzo is al dente, about 7 to 8 minutes.
- Finish Soup: Reduce heat to low and stir in the grated Parmesan cheese until melted. Add the shredded chicken back into the soup. Stir in lemon juice and chopped fresh dill to taste. If desired, add additional broth for a less chunky soup. Adjust seasoning with salt and pepper if needed.
Notes
- This soup is highly versatile; substitute orzo with your favorite pasta, rice, or lentils.
- Use rotisserie chicken for a quicker preparation.
- Leave out orzo when freezing; add it fresh when reheating the soup.
- Serve with dinner rolls and a fresh salad for a complete meal.
- Adjust lemon juice and fresh dill to your preference for brightness.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
