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Lemon Chicken Orzo Soup

Lemon chicken orzo soup simmers tender chicken and orzo with vegetables in a savory broth brightened with fresh lemon juice and dill. Shredded chicken and tender pasta make this a hearty, comforting soup.
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Prep Time 15 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1.5 lb chicken breasts boneless, skinless
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup dry orzo
  • 0.25 cup fresh lemon juice from about 2 lemons
  • 2 tbsp fresh dill chopped

Equipment

  • 1 6-quart pot

Method
 

  1. Heat the olive oil in a 6-quart pot over medium heat. Add the onion, carrots, and celery and cook for 5–7 minutes, stirring occasionally, until softened.
  2. Add the garlic and cook for 30 seconds, stirring, until fragrant.
  3. Add the chicken broth, chicken breasts, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to maintain a gentle simmer and cook for 15–20 minutes, until the thickest part of each chicken breast reaches 165°F.
  4. Transfer the chicken to a plate and let it rest for 5 minutes.
  5. Add the orzo to the pot and simmer for 8–10 minutes, until tender.
  6. While the orzo simmers, shred the chicken with two forks.
  7. Return the shredded chicken to the pot and stir in the lemon juice and dill.
  8. Simmer for 1–2 minutes, until heated through, then remove the bay leaf and serve.

Notes

For the best texture, serve soon after adding the orzo since it continues to absorb broth. Refrigerate leftovers for 3–4 days; freezing is possible, though the orzo may soften. For a gluten-free variation, use gluten-free orzo.