Description
This Lemon Chicken Orzo Soup is a bright, comforting bowl of flavor combining tender chicken, delicate orzo pasta, fresh herbs, and the zesty brightness of lemon. The soup features a rich mirepoix base thickened with a buttery roux and finished with a touch of cream and fragrant dill for a nourishing and satisfying meal perfect for any season.
Ingredients
Scale
Soup Base
- 6 cups water
- 3 cups chicken broth
- 1 large lemon, juiced and zested
- 1/4 cup heavy cream
- 1/4 cup fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
Chicken
- 2 large chicken thighs or breast, roasted or cooked
Mirepoix and Seasonings
- 1 large yellow onion, diced
- 4 large carrots, peeled and diced
- 2 sticks celery, minced
- 8 garlic cloves, pressed or minced
- 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
- 3 tablespoons unsalted butter
Additional
- 1 cup uncooked dry orzo
- Olive oil, for cooking
Instructions
- Prepare the Chicken: If using raw chicken thighs, season evenly with your chosen seasonings (2 teaspoons seasoning salt, 1/2 teaspoon paprika, 1/4 teaspoon ground turmeric, 1/2 teaspoon black pepper, and optional 1/4 teaspoon crushed red pepper flakes). In a large heavy-bottomed pot or Dutch oven, drizzle olive oil to coat the bottom and heat over medium. Sear the chicken thighs for about 2 minutes per side to render fat and develop flavor. Remove the chicken and set aside. Skip this step if using pre-cooked rotisserie chicken.
- Sauté Mirepoix and Build Roux: Add more olive oil to the pot to coat the bottom if needed. Add diced onion, carrots, celery, minced garlic, butter, and seasonings. Cook over medium heat for about 5 minutes until vegetables are fragrant and translucent, stirring frequently. Then sprinkle flour over the vegetables and butter mixture. Stir continuously for 1–2 minutes until it thickens and develops a light roux.
- Add Liquid and Simmer: Pour in 6 cups water and 3 cups chicken broth to the pot. Bring to a boil, then reduce to a medium-high simmer. If you had seared chicken, add it back to the pot now. Simmer uncovered for 25–30 minutes (or 20–25 minutes with chicken), allowing flavors to meld and chicken to cook through. For raw chicken, remove it after simmering and shred finely before returning to soup.
- Add Orzo and Lemon: Stir in 1 cup uncooked orzo pasta, along with the lemon zest and freshly squeezed lemon juice. Simmer gently for an additional 15–20 minutes, stirring frequently to prevent sticking, until the orzo is tender and has expanded.
- Finish Soup: Turn off the heat once the orzo is cooked. Stir in 1/4 cup heavy cream, fresh dill, and parsley. If lemon peels were simmered whole for extra flavor, remove them now. Adjust seasoning with additional salt if necessary.
- Serve and Enjoy: Serve hot, garnished with more fresh dill or a squeeze of lemon juice to brighten flavors. This soup thickens when cooled; reheat with a splash of broth or water to your desired consistency.
Notes
- The soup thickens as it cools due to orzo absorbing liquid. Store leftovers refrigerated for 2-3 days.
- Reheat on the stove with a splash of broth or water to loosen consistency.
- Squeeze additional fresh lemon juice before serving to revive brightness and acidity.
- Broth and rotisserie chicken contain salt; season soup lightly until taste-tested at the end.
- For a stronger lemon flavor, peel the entire lemon and simmer with the soup, removing peels before serving.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
