Chicken Lemon Orzo Soup (Printable)

A bright, comforting Mediterranean soup with tender chicken, zesty lemon, orzo pasta, and fresh herbs. Easy to prepare and nourishing.

# What You'll Need:

→ Protein

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 lemon, zested and juiced
07 - 2 tablespoons fresh dill, chopped
08 - 2 tablespoons fresh parsley, chopped

→ Pantry and Grains

09 - 3/4 cup orzo pasta
10 - 6 cups low-sodium chicken broth
11 - 2 tablespoons olive oil

→ Seasonings

12 - 1 bay leaf
13 - 1/2 teaspoon dried thyme
14 - 3/4 teaspoon salt
15 - 1/2 teaspoon black pepper

→ Optional

16 - Grated Parmesan cheese for serving

# How-To Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrot, and celery, sautéing for 5 minutes until softened.
02 - Stir in garlic, thyme, and bay leaf, cooking for 1 minute until fragrant.
03 - Pour chicken broth into the pot and bring to a boil.
04 - Add orzo pasta and simmer for 8 to 10 minutes, stirring occasionally, until pasta reaches tender consistency.
05 - Add cooked chicken, lemon zest, and lemon juice to the pot. Simmer for 3 to 4 minutes to heat through.
06 - Remove bay leaf from the pot. Stir in fresh dill, salt, and pepper. Adjust seasoning and lemon juice to taste.
07 - Ladle soup into bowls and garnish with parsley and Parmesan cheese if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like you simmered it all afternoon with care.
  • The lemon and dill wake up every spoonful without overpowering the gentle, savory broth.
  • It uses up leftover chicken beautifully and turns it into something that feels brand new.
  • The orzo adds just enough body to make it filling without feeling starchy or heavy.
02 -
  • Add the lemon juice at the very end or it can turn bitter and dull if it simmers too long.
  • Don't overcook the orzo or it'll bloat and turn mushy, keep an eye on it and pull it just before fully tender.
  • If you're making this ahead, cook the orzo separately and add it when reheating or it will soak up all your broth overnight.
03 -
  • Use a rotisserie chicken and this becomes a 30 minute weeknight miracle with almost no effort.
  • Taste the soup before adding all the lemon juice, some lemons are more tart than others and you can always add more.
  • If you love dill, add half at the end and save the rest to sprinkle fresh on top for a double hit of brightness.
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