Description
Craving something bright and flavorful? This lemon chicken orzo soup is packed with tender chicken, fluffy orzo pasta, and a zesty lemon broth for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 yellow onion, diced
- 2 cups peeled and sliced carrots (4 large or 6 medium)
- 2 cups thinly sliced celery (about 3 to 4 ribs)
- 3 garlic cloves, minced
- 2 quarts chicken broth
- 2 cups water
- 1 1/2 pounds boneless skinless chicken breasts (about 3 breasts)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried dill
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt, divided
- 1/4 cup lemon juice, plus the zest of 1 lemon
- 1 1/4 cups orzo (about 8 ounces)
- Chopped fresh parsley or fresh dill, for garnish
Instructions
- In a large pot, heat the olive oil and butter over medium heat. Add the onions, carrots and celery and cook, stirring occasionally, until onions are tender, about 6 to 7 minutes. Add the garlic and sauté for 1 minute.
- Stir in the broth, water, whole chicken breasts, oregano, dill, garlic powder, and 1 1/2 teaspoons kosher salt. Bring to a boil, then reduce to a simmer. Simmer until the chicken is cooked through, about 15 to 20 minutes, until the chicken reads 165°F when measured with a food thermometer.
- Remove the chicken breasts to a cutting board, then discard the skin and bone and allow to rest 5 minutes. Shred the chicken while the orzo is cooking (in the next step), by using your fingers to pull it into small pieces.
- Meanwhile, add the orzo to the pot with the lemon zest and lemon juice. Cook until the orzo is tender, about 8 to 9 minutes.
- Once the orzo is tender, turn off the heat and stir in the chicken. Taste and add up to 1/2 teaspoon kosher salt if desired and fresh ground black pepper. Serve warm, with fresh chopped parsley or dill. Store leftovers refrigerated for up to 3 days; the orzo absorbs liquid over time, so may need to add another splash of water and pinch of salt when reheating.*
Notes
*For meal prep, you can make the entire soup in advance and then reheat by adding water and a bit more salt. (If desired, you could also prep up to Step 3, then before serving add the orzo in Step 4 and cook.)
- Category: Soup
- Method: Stovetop
- Cuisine: Chicken
