Description
Lemon Chicken Orzo Soup is a bright and comforting dish featuring tender chicken, delicate orzo pasta, and a flavorful broth infused with fresh lemon juice, zest, and herbs. This delicious soup balances savory and citrus elements with a creamy finish of heavy cream and fresh dill, perfect for a cozy meal any time of year.
Ingredients
Scale
Chicken and Broth
- 2 large chicken thighs or breast, roasted or cooked
- 6 cups water
- 3 cups chicken broth
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
Orzo and Dairy
- 1 cup uncooked dry orzo
- 1/4 cup heavy cream
Herbs and Citrus
- 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 Ingredients
- 2 Tablespoons flour
- 3 Tablespoons unsalted butter
Cooking Oils
- Olive oil (enough to drizzle for cooking)
Instructions
- Prepare the chicken: If using raw chicken, season each side of the chicken thighs with your choice of seasonings. Heat olive oil in a large heavy-bottom pot over medium heat, and cook the chicken thighs for about 2 minutes on each side to render the fat and lightly brown them. Remove the chicken and set aside. If using pre-cooked rotisserie chicken, skip this step.
- Cook the mirepoix and make the roux: In the same large Dutch oven or heavy-bottom pot, drizzle enough olive oil to coat the bottom. Add the diced onion, carrots, celery, garlic, butter, and the seasoning salt, paprika, turmeric, black pepper, crushed red pepper flakes, and dried oregano. Cook over medium heat for about 5 minutes until the vegetables are fragrant and translucent, stirring frequently. Next, sprinkle the flour over the vegetables, stirring constantly to combine and cook for 1-2 minutes until the mixture thickens slightly.
- Prepare the lemon: Rinse and dry the lemon thoroughly. Zest and juice the entire lemon into a small bowl. Set aside. This adds a vibrant citrus flavor essential to the soup.
- Add liquids and simmer: Pour 6 cups of water and 3 cups of chicken broth into the pot. Bring to a boil, then reduce to a medium-high simmer. If you cooked raw chicken, add it back to the pot now and simmer for 20-25 minutes. After simmering, remove the chicken, shred it finely, and set aside.
- Cook orzo with chicken and lemon: Add the shredded chicken (or pre-cooked chicken), uncooked dry orzo, lemon juice, and lemon zest to the pot. Continue simmering for 15-20 minutes, stirring frequently to prevent the orzo from sticking to the bottom, until the orzo is tender and has expanded.
- Finish with cream and herbs: Turn off the heat once the orzo is cooked through. Stir in the heavy cream, fresh dill, and fresh parsley. If you used lemon peels for extra flavor, remove them from the soup before serving. Adjust seasoning to taste, particularly salt, due to the sodium content in broth and chicken.
Notes
- This soup tends to thicken as it cools because the orzo absorbs liquid. Store leftovers in the refrigerator for up to 2 to 3 days.
- When reheating, warm the soup in a saucepan over medium heat and add a splash of broth or water to return it to your desired consistency.
- Squeezing fresh lemon juice just before serving helps to revive the bright acidity and flavor of the soup.
- If using lemon peels for stronger lemon flavor, make sure to remove them before serving to avoid bitterness.
- Adjust salt levels after cooking since broth and pre-cooked chicken already contain salt.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 55 mg
