If you’re in the mood for something cozy that still feels light, this lemon chicken orzo soup hits the mark. It’s loaded with tender chicken, hearty veggies, and orzo, plus dill and plenty of lemon to brighten it up. A splash of cream adds just enough richness without making it heavy.
What You’ll Need To Make Lemon Chicken Orzo Soup
- Chicken (bone-in, skin-on breasts and/or thighs)—Adds rich flavor to the broth and makes the soup hearty and satisfying; thighs are more tender and forgiving, but either works.
- Vegetable oil and butter—For searing and sautéing; the combo adds flavor and helps prevent burning.
- Onion, carrots, celery, and garlic—The classic soup base that builds depth and savory flavor.
- All-purpose flour—Lightly thickens the broth.
- Chicken broth—The backbone of the soup, adding depth as it simmers.
- Orzo—Makes the soup hearty and satisfying; cook just until tender.
- Heavy cream—Adds a bit of richness and gives the broth its creamy finish.
- Lemon zest and fresh lemon juice—Brighten everything up and balance the richness.
- Herbs—Bay leaf adds depth as the soup simmers, while dill adds a fresh, bright finish.
Step-By-Step Instructions
Step 1: Season the chicken. Season the chicken all over with salt and pepper.
Step 2: Sear the chicken. In a large Dutch oven or soup pot, heat the oil over medium-high heat until shimmering, then add the chicken skin-side down and cook until golden, 3 to 4 minutes per side. Transfer the chicken to a plate and set aside. (Don’t discard the flavorful fat in the pot.)
Step 2: Cook the veggies. Melt the butter into the chicken fat in the pot, then add the onion, carrots, and celery and cook until they start to soften, 2 to 3 minutes. Add the garlic and cook, stirring constantly, for 30 seconds, then sprinkle the flour over the vegetables and stir constantly for about 1 minute until lightly golden.
Pro Tip: Keep the garlic moving and cook it just until fragrant. If it turns brown, it becomes bitter and can overpower the delicate flavors of the lemon and dill in the soup.
Step 3: Simmer the soup. Add the broth and scrape up any browned bits from the bottom, then add the bay leaf and return the chicken and its juices to the pot. Bring to a boil, then cover and simmer on low until the chicken is cooked through, about 15 minutes for breasts or 20 minutes for thighs.
Pro Tip: Maintain a gentle simmer rather than a rolling boil once you return the chicken to the pot. This slower cooking method ensures the meat stays tender and juicy.
Step 4: Shred the chicken. Use tongs to transfer the chicken to a cutting board, then discard the skin and bones and shred the meat into bite-size pieces.
Step 5: Cook the orzo. Bring the soup back to a gentle boil and add the orzo. Cook uncovered, stirring frequently to prevent sticking, until the pasta is al dente (check the package for timing).
Step 6: Finish the soup. Stir in the cream, 1 tablespoon of the lemon juice, and the shredded chicken, and simmer until warmed through. Discard the bay leaf, then stir in the lemon zest and dill and adjust the salt, pepper, and lemon juice to taste.
Step 7: Serve. Ladle the soup into bowls and serve. The soup can be made up to adding the orzo and refrigerated for up to 3 days or frozen for up to 3 months.
Pro Tip: The orzo will continue to absorb liquid as the soup sits. If you have leftovers, you may need to add a splash of broth or water when reheating to bring it back to a soup-like consistency.
