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Lemon Chicken Orzo Soup Recipe

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3.9 from 12 reviews

This Lemon Chicken Orzo Soup is a bright, comforting dish featuring tender shredded chicken, hearty orzo pasta, and fresh dill, all simmered in a flavorful homemade chicken stock with a touch of lemon juice. Perfect for a cozy family meal, this soup balances freshness and warmth in under 40 minutes.

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 1 medium carrot, diced
  • 2-3 celery stalks, diced
  • 1 medium leek, white and light green parts only, finely chopped
  • 2 large garlic cloves, minced
  • 6 cups (1.5 litres) chicken stock
  • 2 chicken breasts (about 3/4 lb / 350 g)

Pasta

  • 1 cup (225 g) orzo

Flavorings

  • Juice of 1 small lemon
  • 1 cup (30 g) fresh dill, finely chopped
  • Salt and freshly ground black pepper to taste

Instructions

  1. Sauté Vegetables: Heat the olive oil in a stock pot or Dutch oven over medium heat. Add the diced carrot and celery and cook for 4-5 minutes until they start to soften, stirring occasionally.
  2. Add Leek and Garlic: Stir in the chopped leek and cook for an additional 2-3 minutes. Then add the minced garlic, cooking for another minute until fragrant without browning.
  3. Simmer Chicken in Stock: Pour in the chicken stock and add the chicken breasts. Bring the mixture to a boil, then reduce heat to medium-low. Cover the pot with the lid slightly ajar and let it simmer gently for 15 minutes, until the chicken is cooked through.
  4. Remove Chicken and Cook Orzo: Carefully take the chicken breasts out and place them on a plate to cool slightly. Add the orzo to the simmering broth and cook for 10 minutes, stirring occasionally to prevent sticking.
  5. Shred Chicken and Finish Soup: Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot along with the freshly squeezed lemon juice and chopped dill. Stir well to combine.
  6. Season and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Serve immediately, optionally accompanied by crusty bread for dipping.

Notes

  • Use low-sodium chicken stock to control salt levels.
  • Orzo cooks quickly; be sure to stir occasionally to prevent it from sticking.
  • Fresh dill can be substituted with fresh parsley if preferred, but dill adds a distinctive fresh flavor.
  • This soup can be made in advance; store it in the refrigerator for up to 3 days and reheat gently on the stove.

Find it online: https://recipefeastful.com/lemon-chicken-orzo-soup-recipe/