Lemony Chicken Orzo Soup

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Bright, comforting, and nourishing, this Lemony Chicken Orzo Soup is everything a cozy bowl should be. Rich with tender chicken, creamy orzo, and vibrant hints of citrus, it brings a satisfying twist to the classic chicken soup. Whether you’re fighting off a chill or craving something zesty and wholesome, this soup hits all the right notes.

A drizzle of lemon juice not only adds brightness but balances the savory depth from the chicken and herbs. Fresh dill and cracked black pepper finish it off, making each spoonful brimming with aroma and flavor. It’s a feel-good meal in under an hour—simple enough for weeknights, satisfying enough for company.

What Kind of Chicken Should I Use?

For best results, opt for boneless, skinless chicken thighs. They offer deep flavor and stay tender without drying out. You can also use leftover rotisserie chicken in a pinch—just stir it in during the last few minutes of cooking to heat through.

Ingredients for the Lemony Chicken Orzo Soup

• Chicken thighs: Provide a rich, meaty base that stays juicy.
• Orzo pasta: The tiny, rice-like pasta creates a creamy texture and comforting bite.
• Lemon juice: Brightens the broth and cuts through the richness.
• Garlic & onion: Aromatic staples that create a flavorful base.
• Carrots & celery: Add sweetness and texture while boosting the nutrition.
• Chicken broth: Forms the savory foundation of the soup.
• Olive oil: Used to sauté the aromatics and add richness.
• Fresh dill: Adds herby brightness that complements the lemon.
• Heavy cream (optional): For a touch of extra creaminess.

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How To Make the Lemony Chicken Orzo Soup

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onions, carrots, and celery. Sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.

Step 2: Cook the Chicken

Add the chicken thighs to the pot and season with salt and pepper. Pour in the chicken broth and bring to a simmer. Cover and cook for 15-20 minutes, until chicken is cooked through. Remove chicken, shred with forks, and return it to the pot.

Step 3: Add Orzo

Stir in the orzo and cook uncovered for 8-10 minutes until tender, stirring occasionally to prevent sticking.

Step 4: Add Lemon and Cream

Lower the heat and stir in fresh lemon juice and heavy cream (if using). Taste and adjust salt and pepper as needed.

Step 5: Garnish and Serve

Remove from heat and sprinkle fresh dill over the soup before serving. Serve hot with crusty bread.

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Serving and Storing Your Lemony Chicken Orzo Soup

This soup is best enjoyed fresh, steaming, and ladled into deep bowls with a generous sprinkle of dill and cracked black pepper. For leftovers, store in an airtight container in the fridge for up to 4 days. Note: the orzo may absorb more liquid as it sits, so add a splash of broth or water when reheating.

What to Serve With Lemony Chicken Orzo Soup?

Crusty Garlic Bread

Perfect for soaking up every last bit of the lemony broth.

Greek Salad

A crisp salad with olives and feta complements the Mediterranean flavors.

Roasted Asparagus

Adds a green, earthy element to balance the citrus in the soup.

Lemon Herb Roasted Potatoes

Carry the lemon theme into your side with these golden, crispy bites.

Parmesan Crisps

Add crunch and salty bite on the side or even on top of the soup.

Pita Bread and Hummus

Keep it cozy and casual with a Mediterranean-style snack board.

Grilled Cheese Sandwich

Make it indulgent with a melty, buttery sandwich on the side.

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Want More Chicken Dinner Ideas?

If you love this zesty Lemony Chicken Orzo Soup, try these comforting and flavor-packed favorites:

• Chicken Cordon Bleu Casserole for a creamy and cheesy bake.
• Creamy Garlic Chicken Breasts with a luscious, savory sauce.
• Marry Me Chicken that’s rich, herby, and ready to impress.
• Creamy Ground Beef Alfredo Pasta if you’re in the mood to switch up the protein.
• Stovetop Creamy Ground Beef Pasta for a one-pot comfort meal.

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And let me know in the comments how yours turned out! Did you use fresh dill or swap in parsley? Add extra lemon? I love hearing how you make it your own.

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