Description
Lemon Chicken Orzo Soup is a comforting one-pot meal featuring tender chicken thighs, orzo pasta, and fresh vegetables simmered in a flavorful lemony broth enriched with Parmesan and dill. Perfect for a cozy lunch or dinner, this easy-to-make soup offers bright, fresh flavors and versatility, ideal for meal prep or freezer-friendly cooking.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound boneless skinless chicken thighs, patted dry (or rotisserie chicken)
- Salt and pepper to taste
- 1 onion, chopped
- 3 stalks celery, chopped
- 3 medium carrots, chopped
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
- 10-12 cups low sodium chicken broth
- 2 teaspoons chicken bouillon or better than bouillon
- 1 tsp dried parsley
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 1 cup orzo pasta (uncooked)
- 1 zucchini, quartered and sliced thick
- ¼ cup freshly grated Parmesan cheese
- 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 ½ teaspoon salt and ½ teaspoon pepper. Sear the chicken for about 2 minutes per side until golden brown. Remove the chicken to a plate but keep the drippings in the pot.
- Sauté Vegetables: Melt 2 tablespoons butter over medium-low heat in the chicken drippings. Once melted, increase to medium-high heat and add chopped onions, carrots, and celery. Sauté for 4 minutes, scraping up any golden bits stuck to the pan. Add minced garlic and red pepper flakes, sautéing for an additional 30 seconds.
- Simmer Soup Base: Return the chicken to the pot along with chicken bouillon, dried herbs (parsley, oregano, basil, thyme, rosemary), and low sodium chicken broth. Cover the pot to bring it to a simmer, then partially cover the pot with the lid slightly displaced to leave about a one-inch opening. Simmer for 12-15 minutes until the chicken is tender enough to shred, stirring occasionally and adjusting the lid as needed.
- Shred Chicken and Cook Orzo: Remove chicken from the pot to a cutting board and shred once cool enough to handle. Meanwhile, add orzo pasta and zucchini to the simmering soup. Cook until the orzo is al dente, about 7 to 8 minutes.
- Finish the Soup: Reduce heat to low and stir in the grated Parmesan cheese and shredded chicken. Stir until the Parmesan melts into the broth. Add lemon juice and chopped fresh dill to taste. Optionally, add additional broth for a thinner soup consistency. Taste and season with extra salt and pepper if desired.
Notes
- This soup is versatile—feel free to substitute orzo with other pasta, rice, or lentils, and swap chicken for ground chicken or rotisserie chicken.
- Omit the orzo if you plan to freeze the soup and add it fresh when reheating to prevent sogginess.
- Serve with dinner rolls and a fresh salad for a complete meal.
- The optional red pepper flakes add a subtle kick but can be omitted for a milder flavor.
- Adjust lemon juice and dill quantities to your taste preference for brightness and freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg
