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Lemon Chicken Orzo Soup Recipe

Lemon Chicken Orzo Soup Recipe
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★★★★★

4.8 from 11 reviews

A bright and comforting Lemon Chicken Orzo Soup featuring tender chicken, tender orzo pasta, fresh herbs, and a creamy lemon-infused broth. This vibrant soup balances savory flavors with a citrusy zing, perfect for a cozy meal any day.

Ingredients

Scale

Proteins

  • 2 chicken thighs or breast, roasted or cooked

Pasta & Grains

  • 1 cup orzo

Liquids & Dairy

  • 8 cups water
  • 2 cups chicken broth
  • 1/4 cup heavy cream

Citrus

  • Juice of 1 large lemon or 2 medium lemons
  • 2–3 pieces of lemon peels

Herbs

  • 1/4 cup fresh dill, finely chopped
  • 2 teaspoons fresh parsley, finely chopped

Seasonings

  • 2 teaspoons Vegeta, sea salt, or seasoning salt
  • 1 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional, for heat)

Roux

  • 2 Tablespoons flour
  • 3 Tablespoons unsalted butter

Mirepoix & Aromatics

  • 1 large yellow onion or 2 medium, diced
  • 4 large carrots, peeled and diced
  • 2 sticks celery, minced
  • 8 garlic cloves, pressed or minced

Instructions

  1. Cook the Chicken: If not using pre-cooked chicken, season each side of thighs with your preferred seasonings. Heat olive oil in a large heavy bottom pot over medium heat. Cook chicken thighs for 2 minutes per side to render fat and get a slight sear. Remove and set aside.
  2. Prepare the Mirepoix and Roux: In the same pot, add more olive oil to cover the bottom. Add diced onion, carrots, celery, garlic, butter, and all seasonings (Vegeta, salt, paprika, turmeric, black pepper, red pepper flakes, and oregano). Cook over medium heat for about 5 minutes until vegetables soften and become fragrant. Sprinkle flour over the vegetables and stir continuously for 1-2 minutes to cook the roux and thicken the base.
  3. Prepare Lemon: Rinse and dry the lemon. Using a vegetable peeler, remove 2-3 large pieces of lemon peel. Juice the lemon(s) fully into a small bowl. Set peel and juice aside. The peels add vibrant oil and flavor to the broth.
  4. Add Liquids and Simmer: Pour in 8 cups of water, 2 cups chicken broth, and lemon peels to the pot. Bring to a boil then reduce to medium-high heat and simmer for 25-30 minutes. If you cooked chicken in step 1, add it back now and simmer for 20-25 minutes, then remove chicken and shred it before continuing.
  5. Add Orzo, Chicken, and Lemon Juice: Return shredded chicken (or pre-cooked chicken) to the pot if removed. Add 1 cup orzo and the fresh lemon juice. Simmer for 15-20 minutes, stirring frequently to prevent orzo from sticking until pasta is tender.
  6. Finish and Serve: Turn off heat, stir in 1/4 cup heavy cream, fresh dill, and parsley. Remove lemon peels from the soup. Taste and adjust salt as needed since broth and chicken can contain added salt. Serve hot for a bright, creamy, and comforting meal.

Notes

  • Using pre-cooked rotisserie chicken speeds up preparation and adds extra flavor.
  • Lemon peels add bright citrus oils; use as much as you like for more intense lemon flavor.
  • For a stronger lemon aroma, zest the entire lemon instead of just peeling.
  • Stir frequently when cooking orzo to prevent it from sticking to the pot bottom.
  • Adjust salt at the end as broth and chicken may already contain sufficient saltiness.
  • The heavy cream adds richness; you may reduce or omit for a lighter soup.

Nutrition

Keywords: lemon chicken soup, orzo soup, chicken and rice soup, lemon orzo soup, creamy lemon soup, Mediterranean soup

Find it online: https://www.sanacooks.com/lemon-chicken-orzo-soup-recipe/