Chicken Lemon Orzo Soup (Printable)

A bright and comforting Mediterranean soup featuring tender chicken, zesty lemon, and orzo pasta with fresh vegetables.

# What You Need:

→ Protein

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 lemon, zested and juiced
07 - 2 tablespoons fresh dill, chopped
08 - 2 tablespoons fresh parsley, chopped

→ Pantry & Grains

09 - 3/4 cup orzo pasta
10 - 6 cups low-sodium chicken broth
11 - 2 tablespoons olive oil

→ Seasonings

12 - 1 bay leaf
13 - 1/2 teaspoon dried thyme
14 - 3/4 teaspoon salt, or to taste
15 - 1/2 teaspoon black pepper, or to taste

→ Optional

16 - Grated Parmesan cheese for serving

# How-To:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic, thyme, and bay leaf. Cook for 1 minute until fragrant.
03 - Pour in chicken broth and bring to a boil.
04 - Add orzo and simmer for 8 to 10 minutes, stirring occasionally, until orzo is just tender.
05 - Add cooked chicken, lemon zest, and lemon juice. Simmer for 3 to 4 minutes to heat through.
06 - Remove bay leaf. Stir in dill, salt, and pepper. Adjust seasoning and lemon juice to taste.
07 - Ladle soup into bowls. Garnish with parsley and Parmesan cheese if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like youve been simmering it all day.
  • The lemon brightens everything without making it sour or sharp, just clean and alive.
  • Orzo gives it body without feeling as heavy as noodles or rice, and it soaks up all that lemony broth.
  • Youll use one pot, and leftovers somehow taste even better the next day.
02 -
  • Dont add the lemon juice too early or it will taste dull and cooked out, wait until the end so it stays bright and fresh.
  • If you overcook the orzo it will soak up all the broth and turn mushy, so watch it closely and pull it off the heat when its just tender.
  • Taste the soup before you add salt because store bought broth and rotisserie chicken can already be pretty salty.
03 -
  • Zest the lemon directly over the pot so the fragrant oils fall right into the soup and dont get lost on the cutting board.
  • If your broth tastes weak, simmer it uncovered for a few extra minutes to concentrate the flavor before adding the orzo.
  • Keep a lemon wedge on the side of each bowl so people can add an extra squeeze if they want it even brighter.
Go Back