Description
Lemon Chicken Orzo Soup is a cozy, one-pot meal featuring tender chicken thighs, vibrant lemony broth, tender orzo pasta, and fresh vegetables like carrots, celery, and zucchini. Enhanced with fresh dill and Parmesan, this soup is bright, flavorful, and perfect for a healthy and comforting meal.
Ingredients
Scale
Chicken and Base
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound boneless skinless chicken thighs, patted dry (or use rotisserie chicken)
- Salt and pepper to taste
Vegetables and Flavorings
- 1 onion, chopped
- 3 stalks celery, chopped
- 3 medium carrots, chopped
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1 zucchini, quartered and sliced thick
Broth and Seasonings
- 10-12 cups low sodium chicken broth
- 2 teaspoons chicken bouillon (or better than bouillon)
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rosemary
- 1 cup orzo pasta (uncooked)
Finishing Touches
- 1/4 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 1/2 teaspoon salt and 1/2 teaspoon pepper. Sear the chicken until golden, about 2 minutes per side. Remove the chicken to a plate, leaving the drippings in the pot.
- Sauté Vegetables: Melt 2 tablespoons butter over medium-low heat in the drippings. Once melted, increase heat to medium-high and add the chopped onions, carrots, and celery. Sauté for 4 minutes, scraping up the golden bits from the bottom of the pot. Add the minced garlic and red pepper flakes, cooking for an additional 30 seconds.
- Add Broth and Simmer: Return the chicken to the pot along with the chicken bouillon, dried parsley, oregano, basil, thyme, and rosemary. Pour in the chicken broth. Cover the soup and bring it to a simmer. Then displace the lid partially so about a one-inch opening remains. Simmer for 15 minutes or until the chicken is tender, stirring occasionally and replacing the lid as needed.
- Shred Chicken and Cook Orzo: Remove the chicken to a cutting board once tender and shred when cool enough to handle. Meanwhile, stir the orzo pasta and sliced zucchini into the soup. Cook for 7 to 8 minutes until the orzo is al dente.
- Finish the Soup: Reduce the heat to low and stir in the grated Parmesan cheese until melted. Add the shredded chicken back to the pot. Stir in lemon juice and fresh chopped dill to taste. Add additional broth if desired for a thinner consistency. Taste and adjust seasoning with more salt and pepper if needed.
Notes
- This soup is highly versatile: substitute orzo with other pasta, rice, or lentils.
- Use rotisserie chicken as a shortcut to save time.
- Leave out orzo if freezing the soup; add it fresh when reheating to prevent sogginess.
- Serve with dinner rolls and a fresh salad for a complete meal.
- Optional red pepper flakes add a mild kick to the soup, omit for no heat.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
