Description
This Lemon Chicken Orzo Soup is a comforting and flavorful dish featuring tender chicken, delicate orzo pasta, and a bright lemony broth enriched with fresh herbs and a touch of cream. A perfect balance of savory and citrus notes, it’s made with a traditional mirepoix base and thickened with a roux, delivering a hearty yet refreshing soup ideal for family meals or cozy nights in.
Ingredients
Scale
Main Ingredients
- 1 cup uncooked dry orzo
- 2 large chicken thighs or breast, roasted or cooked
- 6 cups water
- 3 cups chicken broth
- 1/4 cup heavy cream
- 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)
Mirepoix
- 1 large yellow onion, diced
- 4 large carrots, peeled and diced
- 2 sticks celery, minced
- 8 garlic cloves, pressed or minced
Roux
- 2 Tablespoons flour
- 3 Tablespoons unsalted butter
- Olive oil (for cooking)
Instructions
- Prepare the Chicken: If using pre-cooked rotisserie chicken, skip this step. Season each side of the chicken thighs with your choice of seasonings. In a large heavy-bottomed pot, drizzle olive oil and cook the chicken thighs over medium heat for about 2 minutes on each side just to render the fat. Remove the chicken and set aside.
- Cook the Mirepoix and Roux: In a large Dutch oven or heavy-bottomed pot, drizzle enough olive oil to cover the bottom. Add the diced onion, carrots, celery, garlic, butter, and seasonings. Cook over medium heat for about 5 minutes until the vegetables are fragrant and translucent, stirring frequently. Then, add the flour and stir to combine, cooking for 1-2 minutes until the mixture thickens into a roux.
- Add Liquids and Simmer: Add the water and chicken broth to the pot and bring to a boil. If you cooked raw chicken earlier, add it back now. Simmer on medium-high heat for 25-30 minutes, or 20-25 if chicken was already cooked. Remove the chicken, shred it into small pieces, and return to the pot.
- Add Orzo and Lemon: Add the uncooked orzo pasta, lemon juice, and lemon zest to the simmering soup. Stir frequently to prevent sticking, and cook for an additional 15-20 minutes until the orzo is tender and cooked through.
- Finish with Cream and Herbs: Turn off the heat once the orzo is tender and has expanded. Stir in the heavy cream, fresh dill, and parsley. If you used lemon peels for extra lemon flavor, remove them before serving.
Notes
- The soup thickens as it cools because the orzo absorbs broth; reheat gently and add more liquid if needed.
- Store leftovers in the refrigerator for 2 to 3 days.
- Fresh lemon juice squeezed over the soup before serving brightens the flavor and enhances acidity.
- Because broth and rotisserie chicken can be salty, adjust seasoning salt to taste after cooking.
- For a more intense lemon flavor, simmer the soup with whole peeled lemon and remove before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 55mg
