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Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 367
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 ribs celery, sliced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 1 lb boneless, skinless chicken thighs
  • 1 cup dried orzo pasta
  • 1/4 cup fresh lemon juice
  • 1 tsp lemon zest (optional)
  • Salt and black pepper
  • 2 tbsp chopped fresh dill

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrots and cook for 6-7 minutes until soft. Stir in the garlic and cook 30 seconds.
  2. Add the broth, a big pinch of salt, and black pepper. Nestle the chicken thighs into the pot. Bring to a boil, then lower to a simmer. Cover and cook 12-15 minutes until the chicken is cooked through.
  3. Transfer the chicken to a cutting board and shred with two forks. Stir the orzo into the broth and simmer 7-8 minutes until just tender. Stir the shredded chicken back in and warm through.
  4. Remove the pot from the heat. Stir in the lemon juice, zest, and most of the dill. Taste and adjust seasoning. Ladle into bowls and top with the rest of the dill.

Notes

If you want a deeper flavor, toss a parmesan rind into the pot while the broth simmers and fish it out before serving. The lemon zest is optional, but it adds a second layer of citrus that cuts through the richness.