Chicken Lemon Orzo Soup (Printable)

Tender chicken, zesty lemon, and orzo pasta in a bright Mediterranean broth. Comforting, nourishing, and ready in under an hour.

# What You’ll 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 Steps:

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

# Expert Tips:

01 -
  • The lemon and dill wake up your senses without overpowering the gentle chicken and orzo base.
  • It uses pantry staples and leftover chicken, so you can make it without a special trip to the store.
  • The soup feels light but still filling, perfect for when you want nourishment without feeling weighed down.
  • It reheats beautifully, and the flavors deepen overnight in the fridge.
02 -
  • Do not add the lemon juice too early or it can turn bitter when boiled for too long.
  • If the orzo absorbs too much liquid while sitting, just add a splash of broth or water when reheating.
  • Fresh dill makes a noticeable difference over dried, so grab a bunch if you can.
03 -
  • Taste the soup before adding all the lemon juice, you can always add more but you cannot take it back.
  • If you use rotisserie chicken, pull the meat while it is still warm, it shreds more easily and stays tender.
  • Let the soup rest for five minutes before serving, the flavors meld together and it tastes even better.
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