Description
Lemon Chicken Orzo Soup is a bright, comforting, and hearty dish featuring tender chicken, delicate orzo pasta, and the vibrant flavors of fresh lemon juice and zest. Infused with fresh herbs, sautéed vegetables, and a touch of cream, this soup combines a rich broth with refreshing citrus notes, making it perfect for any season.
Ingredients
Scale
Soup Base and Broth
- 6 cups water
- 3 cups chicken broth
Protein and Pasta
- 2 large chicken thighs or breast, roasted or cooked
- 1 cup uncooked dry orzo
Vegetables (Mirepoix)
- 1 large yellow onion, diced
- 4 large carrots, peeled and diced
- 2 sticks celery, minced
- 8 garlic cloves, pressed or minced
Seasonings
- 2 teaspoons seasoning salt or sea salt
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
Roux
- 2 tablespoons flour
- 3 tablespoons unsalted butter
Fresh Ingredients and Finishing Touches
- 1 large lemon, juiced and zested
- 1/4 cup fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1/4 cup heavy cream
Instructions
- Prepare the Chicken (if not using pre-cooked): Season both sides of the chicken thighs with seasoning salt, paprika, turmeric, black pepper, and crushed red pepper flakes if desired. In a large heavy-bottom pot, heat a drizzle of olive oil over medium heat. Cook the chicken thighs for about 2 minutes on each side to render the fat and lightly brown them. Remove the chicken and set aside.
- Sauté Vegetables and Make Roux: In the same large Dutch oven or heavy-bottom pot, add enough olive oil to cover the bottom. Add diced onion, carrots, celery, garlic, and the seasoning salt, paprika, turmeric, black pepper, crushed red pepper flakes, and dried oregano. Cook over medium heat for about 5 minutes, stirring frequently until the vegetables are fragrant and translucent. Add the unsalted butter and then sprinkle the flour over the vegetables, stirring constantly to combine. Cook for 1-2 minutes until the mixture thickens slightly.
- Prepare Lemon: Rinse and dry the lemon thoroughly. Zest the lemon and then juice it into a small bowl. Set aside the lemon zest and juice for later use.
- Add Liquid and Simmer: Pour in the water and chicken broth to the pot with the vegetable roux. Bring the mixture to a boil, then reduce heat to medium-high and simmer for 25-30 minutes. If you cooked raw chicken in step 1, add it back to the pot now, simmering for 20-25 minutes. Remove the chicken afterward and shred it into small pieces.
- Add Orzo, Chicken, and Lemon: Return shredded or pre-cooked chicken to the pot. Add the uncooked orzo pasta and the lemon juice and zest. Simmer for an additional 15-20 minutes, stirring frequently to prevent the orzo from sticking. The orzo should be tender and expanded but not mushy.
- Finish the Soup: Turn off the heat once the orzo is cooked. Stir in the heavy cream, fresh dill, and fresh parsley. Add more dill to taste for a vibrant herbal note. If lemon peels were used, remove them before serving. Adjust salt levels to taste, considering the saltiness of broth and chicken.
Notes
- This soup thickens as it cools because the orzo absorbs liquid. Store leftovers in the refrigerator for 2-3 days. When reheating, warm gently in a saucepan over medium heat, adding a splash of broth or water to achieve desired consistency.
- For a brighter flavor, squeeze fresh lemon juice before serving to revive the soup’s acidity and freshness.
- Pre-cooked rotisserie chicken can be used to save prep time; skip the initial chicken browning step.
- Use fresh herbs generously, especially dill, to elevate the soup’s aroma and flavor.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg
