Description
Lemon Chicken Orzo Soup is a comforting and bright one-pot meal featuring tender chicken, orzo pasta, and fresh vegetables simmered in a flavorful lemony broth. Perfect for a cozy yet refreshing dinner, this soup combines juicy chicken thighs, carrots, celery, zucchini, fresh dill, and Parmesan cheese for a delicious and healthy dish.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound boneless skinless chicken thighs, patted dry (or rotisserie chicken)
- Salt and pepper to taste
- 1 onion, chopped
- 3 stalks celery, chopped
- 3 medium carrots, chopped
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 10-12 cups low sodium chicken broth
- 2 teaspoons chicken bouillon or better than bouillon
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rosemary
- 1 cup orzo pasta (uncooked)
- 1 zucchini, quartered and sliced thick
- 1/4 cup freshly grated Parmesan cheese
- 2-3 tablespoons lemon juice (more or less to taste)
- 2 tablespoons chopped fresh dill (more or less to taste)
Instructions
- Prepare the chicken: Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven or soup pot. Season the chicken thighs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Sear the chicken until golden, about 2 minutes per side. Remove the chicken to a plate, leaving the drippings in the pot.
- Sauté vegetables: Melt 2 tablespoons of unsalted butter over medium-low heat in the chicken drippings. Once melted, increase the heat to medium-high and add the chopped onions, carrots, and celery. Sauté for about 4 minutes, scraping the bottom of the pot to release the browned bits. Add minced garlic and red pepper flakes if using, sauté for 30 seconds more.
- Simmer the soup: Return the chicken to the pot along with the chicken bouillon, all dried herbs (parsley, oregano, basil, thyme, rosemary), and the low sodium chicken broth. Cover and bring to a simmer. Adjust the lid to cover the pot partially, leaving about a one-inch opening. Simmer for 15 minutes, stirring occasionally, until the chicken is tender enough to shred.
- Shred the chicken & cook orzo: Remove the chicken from the pot and shred it once cool enough to handle. Meanwhile, add the uncooked orzo pasta and sliced zucchini to the simmering soup. Cook until orzo is al dente, about 7 to 8 minutes.
- Finish the soup: Reduce heat to low, stir in the grated Parmesan cheese until melted. Add the shredded chicken back into the soup. Stir in lemon juice and chopped fresh dill to taste. If desired, add extra broth for a thinner consistency. Taste and adjust seasoning with additional salt and pepper if needed.
Notes
- This soup is very versatile—substitute orzo with pasta, rice, or lentils as preferred.
- Use rotisserie chicken for a quicker preparation.
- To make it freezer-friendly, omit the orzo and add fresh cooked orzo when reheating.
- Serve with warm dinner rolls and a fresh salad for a complete meal.
- Add red pepper flakes for a subtle kick of heat.
- Fresh dill and lemon juice brighten the flavors, so adjust amounts to your taste.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg
