Chicken Lemon Orzo Soup (Printable Version)

A bright Mediterranean soup combining tender chicken, zesty lemon, and orzo pasta with fresh vegetables for comfort in every bowl.

# What You Need:

→ Protein

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 lemon, zested and juiced
07 - 2 tablespoons fresh dill, chopped
08 - 2 tablespoons fresh parsley, chopped

→ Pantry and Grains

09 - 3/4 cup orzo pasta
10 - 6 cups low-sodium chicken broth
11 - 2 tablespoons olive oil

→ Seasonings

12 - 1 bay leaf
13 - 1/2 teaspoon dried thyme
14 - 3/4 teaspoon salt
15 - 1/2 teaspoon black pepper

→ Optional

16 - Grated Parmesan cheese for serving

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery. Sauté for 5 minutes until softened.
02 - Stir in minced garlic, dried thyme, and bay leaf. Cook for 1 minute until fragrant.
03 - Pour in chicken broth and bring to a rolling boil.
04 - Add orzo pasta and simmer for 8 to 10 minutes, stirring occasionally, until orzo reaches tender consistency.
05 - Add cooked chicken, lemon zest, and fresh lemon juice. Simmer for 3 to 4 minutes to heat through.
06 - Remove bay leaf. Stir in chopped dill, salt, and black pepper. Adjust seasoning and lemon juice to taste.
07 - Ladle soup into bowls. Garnish with fresh parsley and Parmesan cheese if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • The lemon juice wakes up every spoonful without overpowering the gentle chicken and herbs.
  • Orzo cooks right in the broth, soaking up flavor and making the soup feel hearty without being heavy.
  • It comes together in under an hour, perfect for weeknights when you need something warm and real.
  • Leftovers taste even better the next day once the dill and lemon have mingled overnight.
02 -
  • Don't add the lemon juice too early or it can turn bitter when it boils, always stir it in near the end.
  • If you're storing leftovers, keep the orzo separate if possible, it soaks up broth and can get mushy by day two.
  • Taste before serving because the lemon flavor fades as it sits, a quick squeeze of fresh juice right before eating brings it back to life.
03 -
  • Use a microplane to zest the lemon directly over the pot so none of those fragrant oils go to waste.
  • If the soup tastes flat, it probably needs more salt or lemon, not more herbs.
  • Serve it the day you make it for the best texture, but don't be afraid of leftovers, they're still delicious with a little tweaking.
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