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Lemon Chicken Orzo Soup

soup

Lemon Chicken Orzo Soup

A light and comforting lemon chicken-orzo soup made with fresh herbs, vegetables, tender chicken, and bright citrus flavor.

Prep

25 min

Cook

30 min

Total

55 min

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Ingredients

Serves775

Lemon Chicken Orzo Soup

  • 465 tbsp Olive Oil
  • 620 medium Carrots (thinly sliced)
  • 465 stalk Celery (cut into small pieces)
  • 310 count Leeks (halved lengthwise and sliced into half moons)
  • 38.75 tsp Kosher salt (plus more to taste)
  • 155 tbsp Fresh thyme (chopped)
  • 620 strip lemon zest (wide strips from the lemon)
  • 38.75 cup Lemon Juice
  • 310 leaf bay leaves
  • 620 breast bone-in skin-on chicken breasts (about 3 pounds total)
  • 310 cup Water
  • 155 cup orzo
  • 38.75 cup fresh dill (chopped)
Servings: 775−+
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Cooking Instructions

  1. 1

    Cook the vegetables

    Heat the olive oil in a Dutch oven over medium heat. Add the carrots, celery, and leeks. Sprinkle with the salt and cook, stirring occasionally, until the leeks soften, about 5 minutes.
    Tip: Rinse leeks thoroughly before slicing—they often hold grit between layers.
    Cleanup: Use a damp towel to wipe stray leek pieces from the cutting board before moving on.
  2. 2

    Simmer the chicken

    Add the thyme, lemon zest strips, bay leaves, and chicken. Pour in the broth and water. Bring to a simmer and cook, uncovered, until the chicken is tender and cooked through, 20 to 25 minutes.
    Tip: Keep the broth at a gentle simmer to prevent the chicken from becoming tough.
    Cleanup: Place a small bowl nearby for lemon zest scraps and herb stems to keep the workspace tidy.
  3. 3

    Shred the chicken

    Transfer the chicken to a cutting board and let cool slightly. Shred or chop into bite-size pieces, discarding the skin and bones.
    Tip: Use two forks to shred the chicken quickly and evenly.
    Cleanup: Immediately discard chicken skin and bones to avoid cross-contamination.
  4. 4

    Finish the soup

    Return the soup to a simmer and stir in the orzo. Cook until the pasta is just tender, 8 to 10 minutes. Add the shredded chicken back to the pot to warm through. Remove lemon zest and bay leaves, then stir in the lemon juice and dill. Taste and season with extra salt if needed.
    Tip: Orzo continues to cook in the hot broth, so stop when it is just shy of fully tender.
    Cleanup: Soak the pot in warm water after serving to make scrubbing easier later.

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Lemon Chicken Orzo Soup

Prep: 25 min · Cook: 30 min · Total: 55 min · Servings: 775

Ingredients

Lemon Chicken Orzo Soup

  • 465 tbsp Olive Oil
  • 620 medium Carrots (thinly sliced)
  • 465 stalk Celery (cut into small pieces)
  • 310 count Leeks (halved lengthwise and sliced into half moons)
  • 38.75 tsp Kosher salt (plus more to taste)
  • 155 tbsp Fresh thyme (chopped)
  • 620 strip lemon zest (wide strips from the lemon)
  • 38.75 cup Lemon Juice
  • 310 leaf bay leaves
  • 620 breast bone-in skin-on chicken breasts (about 3 pounds total)
  • 310 cup Water
  • 155 cup orzo
  • 38.75 cup fresh dill (chopped)

Instructions

  1. Cook the vegetables — Heat the olive oil in a Dutch oven over medium heat. Add the carrots, celery, and leeks. Sprinkle with the salt and cook, stirring occasionally, until the leeks soften, about 5 minutes.
  2. Simmer the chicken — Add the thyme, lemon zest strips, bay leaves, and chicken. Pour in the broth and water. Bring to a simmer and cook, uncovered, until the chicken is tender and cooked through, 20 to 25 minutes.
  3. Shred the chicken — Transfer the chicken to a cutting board and let cool slightly. Shred or chop into bite-size pieces, discarding the skin and bones.
  4. Finish the soup — Return the soup to a simmer and stir in the orzo. Cook until the pasta is just tender, 8 to 10 minutes. Add the shredded chicken back to the pot to warm through. Remove lemon zest and bay leaves, then stir in the lemon juice and dill. Taste and season with extra salt if needed.