• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Butter & Baggage logo
  • Home
  • Recipe Search
    • Recipe Index
    • Appetizers
    • Breads & Biscuits
    • Breakfast
      • Muffins
    • Casseroles
    • Desserts
      • Bars
      • Brownies
      • Cakes & Cupcakes
      • Cookies
      • Fruit Desserts
      • Pies, Cobblers & Crisps
    • Main Dishes
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Pasta
    • Salads
    • Sauces & Dips
    • Side Dishes
    • Snacks
    • Soups & Chilis
  • Portfolio
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Search
  • Recipe Index
  • Portfolio
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Soups & Chilis » Lemon Chicken Orzo Soup

    Lemon Chicken Orzo Soup

    Published: Jan 15, 2021 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 2 votes

    Disclaimer: This post may contain affiliate links.

    A bowl of chicken soup with shredded chicken

    Lemon chicken orzo soup is the ultimate comfort food. Simple to make but packed with flavor. A cozy soup for cold winter days and perfect for when you’re not feeling great.

    A bowl of lemon orzo chicken soup

    We’re in the middle of winter here in the Carolinas and this year more than most, Spring seems like a long way away. It’s days like these when you need a comfy cozy bowl of soup. While chicken noodle soup is a classic, and a bowl of spicy chicken soup is delicious, give lemon chicken orzo soup a try, you won’t be disappointed.

    No slurping bland noodles when you have orzo to soak up all the great flavors. If you haven’t cooked with orzo before, it’s just a rice shaped pasta that works so well in this chicken soup recipe because it absorbs the liquid. The longer it stays in the broth the more it seems to absorb.

    Chicken soup with a loaf of bread

    Not only is it easier to eat than chicken noodle soup, you’re going to love the flavors. By cooking the chicken and vegetables together it gives the broth a rich chicken flavor, not watery at all. Then you’ll add dill and lemon at the end. if you have to leave off the dill, that’s ok, but don’t leave off the lemon. It adds a burst of flavor that perks up the soup.

    This is also one of my favorite soups to take to someone who’s not feeling great. It’s nourishing but also comforting. You’ll want to keep some in your freezer for those days when Spring feels like it will never get here.

    What you’ll need

    ingredients for chicken soup
    • Veggies – Green onions and celery. You can certainly add some chopped carrots if you like.
    • Chicken – I use thighs which I think have more flavor, but breasts can be used if you prefer.
    • Chicken broth or bone broth- bone broth has more flavor, but since you’re cooking the chicken in it, chicken stock or broth will still produce a great chicken soup.
    • Orzo – you could use any pasta or rice in it’s place.
    • Fresh Dill – this adds so much flavor
    • Lemon – citrus is perfect with chicken soup

    How do you make chicken soup

    Step 1: A Dutch oven is perfect for making soup but any large pot will work. Begin by cooking the onions and celery, if you want to add carrots, add them here.

    Step 2: Once the veggies are soft, add raw chicken and broth and bring it to a boil. Once it comes to a boil, reduce the heat, cover and let it simmer for about 20 minutes until the chicken has cooked through. Remove the chicken to a plate.

    A Dutch oven with chicken broth and chicken

    Step 3: Bring the broth to a boil and add orzo and cook until the pasta has cooked to your desired texture.

    Step 4: Shred chicken and add to the soup along with fresh dill. Squeeze a lemon over the top before serving.

    Shredded chicken on a cutting board

    If you find yourself cooking with chicken a lot and want to know for sure that your chicken is cooked thoroughly, head to my informational page on ways to make sure your chicken is cooked all the way but still remains juicy and delicious.

    FAQ’s and tips

    Can you use chicken breasts instead of thighs?

    You can easily substitute chicken breasts for thighs. Use a meat thermometer to determine when they have cooked through, 165º for white meat, 175º for dark.

    Can you use rice instead of pasta?

    Rice will work instead of pasta but the cooking time may be different. Just test the rice for doneness.

    Can you make a smaller amount?

    You can easily cut this recipe in half, but it freezes well, so if you have room in your freezer make a big batch.


    What is orzo?


    Orzo is just a rice shaped pasta. You can find it along with all of the other pastas.

    Favorite breads to go with soup

    • Irish soda bread
    • Cornbread biscuits
    • Buttermilk biscuits
    • Dill yeast rolls
    • Pull apart bread

    More cozy soup/chili recipes

    • Mushroom noodle soup
    • Chili with sweet potatoes
    • Slow cooker chicken chili
    • Chicken chili
    • Chicken salsa soup
    A bowl of lemon orzo chicken soup

    Lemon Chicken Orzo Soup

    Author: Barbara Curry
    Lemon chicken orzo soup is the ultimate comfort food. Simple to make but packed with flavor. A cozy soup for those cold winter days and perfect for when you're not feeling great.
    5 from 2 votes
    Print Pin
    PREP: 5 minutes
    COOK: 40 minutes
    Servings: 8

    Ingredients
     

    • 1 tablespoon Olive oil
    • 6 green onions sliced
    • 2 stalks celery chopped
    • 6 boneless skinless chicken thighs 1 ½ lbs
    • 12 cups chicken broth
    • 1 cup orzo
    • ½ cup fresh dill chopped
    • lemon
    • salt and pepper
    Prevent your screen from going dark

    Instructions
     

    • In a Dutch oven or large pot, heat oil and when hot, add chopped celery and green onions and cook until soft, about 5 minutes.
    • Add chicken and broth and season with salt and pepper. Bring to a boil, cover and reduce heat to simmer. Cook until chicken has cooked through, about 20 minutes, 175º. Transfer to a cutting board to cool.
    • Bring liquid to a boil and then add orzo and cook uncovered until it has softened, about 8-10 minutes.
    • With two forks, shred chicken and add back to the pot along with chopped dill. Let sit for a few minutes. Squeeze lemon juice over soup before serving.
    Barbara’s Tips + Notes
    • You can substitute any shaped pasta for orzo or even rice. 
    • You can use chicken breasts, remove them when they reach 165º.
    • The orzo will continue to absorb liquid, if needed you can add additional chicken broth. 

    Nutrition

    Calories: 208kcal | Carbohydrates: 16g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 1371mg | Potassium: 578mg | Fiber: 1g | Sugar: 1g | Vitamin A: 344IU | Vitamin C: 29mg | Calcium: 45mg | Iron: 2mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

    Explore Recipes

    Soups & Chilis
    « White Chocolate Peppermint Cookies
    Franks Hot Sauce Buffalo Chicken Dip »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

    More about me →

    Subscribe

    Game Day Favorites

    • Baked Buffalo chicken wings with a blue cheese dipping sauce.
      Baked Buffalo Wings
    • Baked Chex mix in a bowl.
      Homemade Chex Mix
    • A bowl full of spicy roasted nuts.
      Spicy Roasted Nuts
    • A serving platter with mushroom crescent rolls
      Cream Cheese Crescent Roll Appetizer with Mushrooms

    Popular

    • Two breakfast puff pastry pockets on a linen napkin.
      Puff Pastry Pockets for Breakfast
    • A fork full of Steak Marsala
      Steak Marsala
    • A baking dish of Queso Chicken
      Queso Chicken
    • Mini appetizers on a platter
      Mini Croque Monsieur

    Footer

    Footer

    ↑ back to top

    COPYRIGHT © 2023 BUTTER & BAGGAGE | PRIVACY POLICY | WEB STORIES
    BRANDING & CUSTOMIZATION BY GRACE + VINE STUDIOS

    37 shares