Description
A bright and comforting Lemon Chicken Orzo Soup featuring tender chicken, fragrant herbs, and tender orzo pasta in a creamy, lemon-infused broth. This hearty soup is perfect for a nourishing meal with a fresh citrus twist, combining simmered mirepoix, chicken, and aromatic seasonings to create a deliciously zesty and satisfying dish.
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 (Vegetable Base)
- 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
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-bottom pot, drizzle olive oil and cook the chicken thighs over medium heat for about 2 minutes on each side, just enough to render some fat. Remove chicken and set aside.
- Cook Mirepoix and Make Roux: In a large Dutch oven or heavy-bottom pot, drizzle olive oil to cover the bottom. Add diced onion, carrots, celery, garlic, butter, and seasoning salt, oregano, paprika, turmeric, black pepper, and crushed red pepper flakes. Cook over medium heat for about 5 minutes until the vegetables are fragrant and translucent, stirring frequently. Sprinkle flour over the vegetables and stir to combine. Cook for 1-2 minutes until the mixture has thickened slightly.
- Prepare Lemon: Rinse and dry the lemon. Zest and juice the entire lemon into a small bowl. Set aside. (Optional: For an even more intense lemon flavor, peel the lemon and simmer the peels with the broth, then remove before serving.)
- Add Liquids and Simmer: Add 6 cups water and 3 cups chicken broth to the pot. Bring the mixture to a boil, then reduce heat and simmer on medium-high for 25-30 minutes. If you cooked chicken in step 1, add it back now. After simmering, remove the chicken and shred into small pieces.
- Add Orzo, Chicken, and Lemon: Return the shredded chicken to the pot along with the uncooked orzo and the lemon juice and zest. Simmer for an additional 15-20 minutes until the orzo is tender, stirring frequently to prevent sticking.
- Finish Soup: Turn off the heat once the orzo is cooked and tender. Stir in the heavy cream, fresh dill, and fresh parsley. Adjust salt to taste. If lemon peels were used, remove them now before serving.
Notes
- This soup thickens as it cools due to the orzo absorbing liquid. Store in the refrigerator for up to 2-3 days.
- When reheating, warm gently in a saucepan over medium heat and add a splash of broth or water to loosen the consistency.
- Squeeze fresh lemon juice before serving to revive the bright acidity and flavor of the soup.
- Broth and pre-cooked rotisserie chicken contain added salt; adjust seasoning accordingly to avoid over-salting.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg
