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–+ servings
lemon chicken orzo soup with dill garnish
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5 from 1 vote

Lemon Chicken Orzo Soup

This lemon chicken orzo soup is warm, comforting, and bright. Made with shredded rotisserie chicken, fresh lemon juice, and tender orzo, this soup will definitely warm you up! The lemon and fresh herbs add amazing flavor.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Servings: 6 people
Calories: 279kcal
Author: Tania

Equipment

Ingredients

  • 1 medium yellow onion small-diced
  • 2 medium carrots diced
  • 3 celery stalks diced
  • Olive oil for sauteing
  • 5 cloves fresh garlic minced
  • 1 teaspoon Italian seasoning
  • 1 tablespoon all-purpose flour
  • 5 cups chicken broth plus more as needed
  • 2 cups water balances the concentration of the broth
  • 2 teaspoons Better Than Bouillon roasted chicken base flavor
  • 2 sprigs fresh Italian parsley plus garnish
  • 2 sprigs fresh dill plus garnish
  • 3 cups shredded rotisserie chicken or leftover chicken
  • ¾ cup dried orzo pasta
  • Salt and pepper to taste
  • 1 lemon I used 1 small lemon, plus more for serving

Instructions

  • Sauté vegetables: In a large 6-quart Dutch oven or pot, heat a few generous drizzles of olive oil over medium-high heat. Sauté the onion, carrots, and celery for 6-8 minutes, stirring occasionally, until softened.
  • Add aromatics and flour: Stir in the minced garlic and Italian seasoning, and sauté for another 1 minute until fragrant. Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to cook off the raw flour taste.
  • Add broth: Slowly pour in chicken broth, stirring to avoid lumps. Add the water, Better Than Bouillon, as well as the parsley and dill sprigs. Season with salt and pepper to taste.
  • Add chicken and simmer: Add the shredded chicken, bring to a gentle boil, then reduce to a simmer. Cook for 5 minutes to let the flavors develop.
  • Stir in orzo: Stir in the orzo and simmer for 8-10 minutes or until tender.
  • Finish the soup: Stir in fresh lemon juice to taste. Remove and discard the herb sprigs. To serve, garnish with more chopped herbs, plus an extra squeeze of lemon juice to taste. Enjoy!

Video

Notes

  • Use fresh lemon juice (not the bottled stuff), and only add it at the end with the heat off to prevent it from developing a bitter taste.
  • Cook the orzo until al dente since it will continue cooking in the residual heat.
  • Keep extra broth handy to adjust the liquid level, or when reheating.
  • Fresh dill and Italian parsley are strongly recommended. Dried herbs just don’t provide the right contrast to the savory broth.
  • Prep ahead: Chop all vegetables and aromatics, and shred chicken up to 2 days in advance.
  • Make ahead: I'd recommend making the soup as directed but without the orzo because it will get soft when stored. When ready to eat, reheat over the stovetop along with the orzo until cooked and tender.
  • Storage: Store leftovers in an airtight container and refrigerate for up to 3 days.
  • Freezing: Let cool completely, then portion into individual freezer-containers for up to 3 months.
  • Reheat over the stovetop with an extra splash of chicken broth, then finish with a fresh squeeze of lemon juice.
 
Substitutions and variations:
  • Rotisserie chicken: Leftover chicken or turkey. Or cook the chicken for 20-30 minutes in the simmering broth until cooked and tender.
  • Dried orzo: Ditalini is a great substitute.
  • Flour: Omit if preferred.
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Serving: -2g | Calories: 279kcal | Carbohydrates: 22g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 66mg | Sodium: 1244mg | Potassium: 426mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3466IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 1mg