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.
Prep Time: 5minutes
Cook Time: 40minutes
6boneless skinless chicken thighs(1 ½ lbs)
salt and pepper
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 Notes + Tips
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.