Lemon Chicken Orzo Soup is a comforting, bright, and flavorful Mediterranean-inspired soup made with tender chicken, delicate orzo pasta, fresh lemon juice and zest, aromatic herbs, and a creamy touch of heavy cream. This hearty soup combines savory roasted chicken with a classic mirepoix base and a hint of citrus, creating a perfect balance for a wholesome and satisfying meal.
Total Time:50 minutes
Yield:8 servings
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
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)
1 large yellow onion, diced
4 large carrots, peeled and diced
2 sticks celery, minced
8 garlic cloves, pressed or minced
2 Tablespoons flour
3 Tablespoons unsalted butter
Olive oil (for cooking chicken and vegetables)
Instructions
Cook the chicken: If using pre-cooked rotisserie chicken, skip this step. Season the chicken thighs generously with the seasoning salt, paprika, turmeric, black pepper, and crushed red pepper flakes. Heat olive oil in a large heavy-bottom pot or Dutch oven over medium heat. Cook the chicken thighs about 2 minutes per side to render fat and develop flavor. Remove and set aside.
Prepare the mirepoix and roux: In the same pot, drizzle more olive oil if needed, then add the diced onion, carrots, celery, and minced garlic along with the remaining seasonings. Add the unsalted butter and cook on medium heat for about 5 minutes until the vegetables are fragrant and translucent, stirring frequently. Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes until the mixture thickens into a roux-like consistency.
Prepare the lemon: Rinse and dry the lemon thoroughly. Zest the peel and juice the entire lemon into a small bowl. Set aside—the zest and juice will add vibrant citrus brightness to the soup.
Add liquids and simmer: Pour in the 6 cups of water and 3 cups of chicken broth into the pot. Bring the mixture to a boil, then reduce heat to medium-high and let simmer for 25-30 minutes to deepen flavors. If you cooked the chicken in step 1, add it back now and simmer for 20-25 minutes, then remove the chicken, shred it finely, and set aside.
Add orzo, chicken, and lemon: Add the dry orzo pasta, shredded chicken (or pre-cooked chicken), lemon juice, and lemon zest into the pot. Stir well and simmer for an additional 15-20 minutes, stirring frequently to prevent the orzo from sticking to the bottom, until the pasta is tender and fully cooked.
Finish the soup: Remove the pot from heat once the orzo is soft and the soup has thickened slightly. Stir in the heavy cream, fresh dill, and parsley. For even more intense lemon flavor, remove any lemon peels if used before serving. Adjust salt if necessary, as broth and pre-cooked chicken may already add saltiness.
Notes
This soup thickens as it cools because the orzo absorbs liquid. When reheating, add a splash of broth or water to adjust consistency.
Store leftovers in the refrigerator for up to 2 to 3 days.
For a fresh flavor boost, squeeze additional fresh lemon juice before serving.
Use fresh herbs generously; dill enhances the lemony profile magnificently.
If using lemon peels, simmering them enhances the citrus aroma, but remove before serving to avoid bitterness.