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A warming lemon chicken orzo soup that is ready in just 25 minutes!

Lemon Chicken Orzo Soup


  • Author: WifeyChef
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 6-8

Description

A warming lemon chicken orzo soup that is ready in just 25 minutes! All the comforts of chicken noodle soup, with a twist. 


Ingredients

1 tbsp olive oil

3 carrots, peeled and diced into chunks

1 large yellow onion, sliced

1 celery stalk, sliced crosswise 1/2″ thick (optional)

3 cloves garlic, minced

1 tsp poultry seasoning

8 cups chicken stock (homemade is amazing here)

2-3 cups cooked, shredded chicken (rotisserie chicken is perfect here)

1 cup orzo

2 lemons, juiced

1/4 cup fresh dill (or to taste) for garnish

Diced green onion, for garnish (optional)

Lemon slices, for garnish (optional)

Kosher Salt, Freshly-Ground Pepper


Instructions

Heat 1 tbsp olive oil over medium heat, using a dutch oven or large heavy pot. Add the carrots, onion, and celery (if using), plus a pinch of kosher salt and fresh ground pepper to taste. Saute, stirring often, for 8-10 minutes. Add garlic and saute for 1 minute (make sure not to burn the garlic).

Add chicken broth, scraping up any browned bits on bottom of pot. Add 1 tsp poultry seasoning, as well as the cooked/shredded chicken to pot. Bring pot to a boil.

Add orzo and cook 7-9 minutes, or until al dente. Remove pot from heat. Add juice of lemons, fresh dill, plus green onions and lemon slices (if using). Adjust any seasonings, including salt & pepper, to taste. Stir together and proudly serve! 

 

 

Notes

Don’t skip the fresh dill or lemons- both ingredients make this lemon chicken orzo soup a total souperstar!

You can add more chicken broth if you would like your lemon chicken orzo soup to be runnier! You can also add some broth when reheating leftovers, as it will thicken up with time thanks to the orzo.

If you don’t have shredded rotisserie chicken on hand, you can instead steam 2 medium boneless chicken breasts (or 4 small, thin boneless chicken breasts) until cooked to an internal temp of 165 degrees (about 20-25 minutes). Shred the chicken with 2 forks and viola! There’s your cooked, shredded chicken for the recipe!

For even more veggies/nutrition/color, you can add some frozen spinach at the end of cooking as well. No need to thaw!

  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: lemon chicken orzo soup, soup, dutch oven, orzo, chicken, lemon, dill