Description
Lemon Chicken Orzo Soup is a comforting and flavorful Mediterranean-inspired soup featuring tender chicken, delicate orzo pasta, and a bright burst of fresh lemon juice and zest. Enhanced with fresh herbs like dill and parsley, this soup balances creamy textures with vibrant citrus notes. Perfect for a cozy meal, it combines sautéed mirepoix, lightly cooked chicken, and a creamy yet tangy broth enriched with a roux and finished with a touch of heavy cream.
Ingredients
Scale
Protein and Pasta
- 2 large chicken thighs or breast, roasted or cooked
- 1 cup uncooked dry orzo
Liquids and Dairy
- 6 cups water
- 3 cups chicken broth
- 1/4 cup heavy cream
- 3 Tablespoons unsalted butter
Vegetables and Aromatics (Mirepoix)
- 1 large yellow onion, diced
- 4 large carrots, peeled and diced
- 2 sticks celery, minced
- 8 garlic cloves, pressed or minced
Citrus and Herbs
- 1 large lemon, juiced and zested
- 1/4 cup fresh dill, finely chopped
- 1 Tablespoon fresh parsley, finely chopped
Seasonings
- 2 teaspoons seasoning salt or sea salt
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
Roux
- 2 Tablespoons flour
Instructions
- Prepare Chicken: If not using pre-cooked rotisserie chicken, season each side of the chicken thighs with your choice of seasonings. In a large heavy-bottom pot, drizzle olive oil and cook thighs over medium heat for 2 minutes on each side just to render the fat. Remove chicken and set aside.
- Sauté Mirepoix and Build Roux: In a large Dutch oven or heavy-bottom pot, drizzle olive oil to cover the bottom. Add diced onion, carrots, celery, garlic, butter, and seasonings (seasoning salt, paprika, turmeric, black pepper, crushed red pepper flakes, and oregano). Cook on medium heat for about 5 minutes, stirring frequently, until vegetables are fragrant and translucent. Add remaining butter and sprinkle flour over vegetables, stirring to combine. Cook for 1-2 minutes until mixture thickens.
- Prepare Lemon: Rinse and dry the lemon. Zest and juice the entire lemon into a small bowl and set aside. This zest and juice impart brightness and vibrant citrus flavor to the soup.
- Add Liquids and Simmer: Pour water and chicken broth into the pot. Bring to a boil, then reduce to medium-high heat and simmer for 25-30 minutes. If using freshly cooked chicken from step 1, add it back at this point and simmer for 20-25 minutes. Remove chicken, shred into small pieces, and set aside.
- Cook Orzo and Combine: Add the shredded chicken, uncooked orzo, and lemon juice and zest to the pot. Simmer for an additional 15-20 minutes until the orzo is tender, stirring frequently to prevent sticking.
- Finish Soup: Turn off heat once orzo is cooked and tender. Stir in the heavy cream, fresh dill, and fresh parsley. If lemon peels were used for extra flavor, remove them from the broth now. Adjust salt if needed before serving.
Notes
- This soup thickens as it cools because the orzo absorbs liquid. Store in the refrigerator for 2 to 3 days.
- Reheat gently in a saucepan over medium heat, adding a splash of broth or water to loosen as needed.
- Squeeze fresh lemon juice before serving to brighten the acidity and flavor.
- Broth and pre-cooked rotisserie chicken contain added salt, so adjust the seasoning accordingly at the end.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
