Description
Lemon Chicken Orzo Soup is a comforting and bright one-pot meal featuring tender chicken thighs, orzo pasta, and fresh vegetables in a flavorful broth with lemon juice, fresh dill, and Parmesan. Perfect for a cozy lunch or dinner, this versatile soup is easy to customize and freezer-friendly.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound boneless skinless chicken thighs, patted dry
- Salt and pepper to taste
- 1 onion, chopped
- 3 stalks celery, chopped
- 3 medium carrots, chopped
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 10-12 cups low sodium chicken broth
- 2 teaspoons chicken bouillon or beef bouillon
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup orzo pasta (uncooked)
- 1 zucchini, quartered and sliced thick
- 1/4 cup freshly grated Parmesan cheese
- 2-3 tablespoons lemon juice, more or less to taste
- 2 tablespoons chopped fresh dill, more or less to taste
Instructions
- Sear the chicken: Heat olive oil over medium-high heat in a large Dutch oven or soup pot. Season chicken thighs with salt and pepper and sear them until golden brown, about 2 minutes per side. Remove chicken to a plate but leave drippings in the pot.
- Sauté vegetables: Melt butter over medium-low heat in the pot with drippings. Increase heat to medium-high and add chopped onions, carrots, and celery. Sauté for 4 minutes, scraping the golden bits from the bottom. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Add broth and seasonings: Return chicken to the pot, then add chicken bouillon, dried herbs (parsley, oregano, basil, thyme, rosemary), and chicken broth. Partially cover the pot with the lid slightly ajar and bring soup to a simmer. Cook for 12-15 minutes until chicken is tender enough to shred, stirring occasionally and replacing the lid as needed.
- Shred chicken and cook orzo: Remove chicken to a cutting board and shred once cooled. Meanwhile, stir orzo pasta and sliced zucchini into the soup and cook until orzo is al dente, about 7 to 8 minutes.
- Finish soup: Reduce heat to low, add grated Parmesan and shredded chicken to the pot, stirring until the cheese melts. Add lemon juice and chopped fresh dill to taste. Adjust consistency with additional broth if desired and season with extra salt and pepper as preferred.
Notes
- This soup is versatile: substitute orzo with other pasta, rice, or lentils, and swap chicken thighs for rotisserie chicken or ground chicken.
- To make it freezer-friendly, omit the orzo when freezing and add it fresh when reheating.
- Serve with warm dinner rolls and a fresh salad for a complete meal.
- If you prefer less heat, omit the red pepper flakes.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
