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Lemon Chicken Orzo Soup Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup dry orzo pasta
  • 1/4 cup fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp chopped fresh dill, plus more for serving
  • Salt and black pepper

Method
 

  1. Heat oil in a large pot over medium-high heat. Season chicken with salt and pepper, then cook until golden on the outside, about 4 minutes. Remove to a plate.
  2. Reduce heat to medium. Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Stir in garlic and cook 30 seconds.
  3. Pour in chicken broth and bring to a boil. Add orzo and the browned chicken, then reduce heat and simmer until orzo is tender and chicken is cooked through, 8 to 10 minutes.
  4. Remove from heat. Stir in lemon juice, lemon zest, and dill. Taste and adjust salt and lemon.
  5. Ladle into bowls and top with extra dill. Serve hot.

Notes

The orzo will drink up broth as the soup sits, so leftovers may need a splash of chicken broth when reheating. If you plan to make it ahead and want to keep the orzo firm, cook and store it separately, then combine in each bowl.