Lemon Chicken Orzo Soup Recipe

overhead shot of bowl of lemon chicken orzo soup

Course: Soup

Cuisine: American

Keyword: lemon chicken orzo soup

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 255kcal

Author: Jessica Formicola

This lemon chicken orzo soup layers sautéed aromatics, tender orzo and juicy shredded chicken in a bright, savory broth lifted with fresh lemon zest and juice.

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Equipment

Ingredients

Soup:

2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 cup yellow onion , chopped
1 cup carrots , chopped
1 cup celery , chopped
1 teaspoon coarse kosher salt
½ teaspoon ground black pepper
3-4 cloves fresh garlic , minced
2 teaspoons fresh thyme leaves
8 cups low-sodium chicken broth
1 bay leaf
1 cup dry orzo
2 –3 cups cooked shredded chicken , rotisserie or leftovers
2 fresh lemons , zested and juiced
¼ cup fresh flat parsley , chopped
2 tablespoons heavy cream

Garnish:

Extra olive oil for drizzling
Grated Parmesan for serving
Red pepper flakes , optional

Instructions

In a large pot or Dutch oven, heat the 2 tablespoons extra virgin olive oil and 1 tablespoon unsalted butter over medium heat.
Stir in the chopped 1 cup yellow onion, 1 cup carrots, 1 cup celery, 1 teaspoon coarse kosher salt and ½ teaspoon ground black pepper.
Cook, stirring occasionally, until the veggies are softened and just starting to soften and brown, approximately 5-7 minutes.
Stir in the minced 3-4 cloves fresh garlic and 2 teaspoons fresh thyme leaves, sautéing for another 1 minute.
Pour in the 8 cups low-sodium chicken broth and add the 1 bay leaf.
Bring to a low boil, then reduce to a simmer for about 5 minutes for the flavors to marry.
Stir in the dry 1 cup dry orzo to the pot and stir so it doesn’t sink and clump.
Simmer, stirring occasionally, until the orzo is al dente, about 8–10 minutes (check package directions).
Stir in the shredded 2 –3 cups cooked shredded chicken and lemon zest.
Cook another 3 minutes, just until the chicken is heated through.
Remove the soup from the heat. Stir in the fresh lemon juice a bit at a time, tasting as you go. You want bright and lemony, but not too overpowering. This depends on your tastebuds and also the size of the lemon.
Remove the bay leaf. Stir in the chopped ¼ cup fresh flat parsley and 2 tablespoons heavy cream.
Ladle into serving bowls and top with a grate of parmesan cheese and drizzle of a good quality extra virgin olive oil. If you like a kick, also sprinkle with crushed red pepper flakes.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

Notes

Storage: Store in an airtight container for 3-4 days in the refrigerator (orzo continues to absorb; thin with broth.) Reheat in the microwave or stovetop, stirring occasionally. Lemon and salt might need to be recorrected, as these tend to mute when chilled.

Freezing: Best without orzo (freeze base + chicken up to 3 months; add fresh-cooked orzo when serving.)

Nutrition