Chockfull of hearty veggies and tender chicken in a refreshing lemony broth. Lemon Chicken Orzo Soup is PURE COMFORT in a bowl!
No matter what the weather is outside, I can always use a bowl of chicken noodle soup. It doesn’t even matter if I’m sick with the flu or if I have the cleanest bill of health – this soup can be eaten any day of the week, any time of day for an all-around feel-good warm hug in a bowl.
But let me tell you that this is not your ordinary chicken noodle soup. The traditional noodles are swapped out and orzo pasta is used instead. And my favorite part about this soup is the freshly squeezed lemon juice stirred in at the very end, served with crusty bread. It makes all of the difference, really.
Ingredients:
- 1- pound boneless skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil divided
- 3 cloves garlic minced
- 1 onion diced
- 3 carrots peeled and diced
- 2 celery ribs diced
- ½ teaspoon dried thyme
- 5 cups chicken stock
- 2 bay leaves
- ¾ cup orzo pasta
- 1 sprig rosemary
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
Instructions:
- Season chicken thighs with salt and pepper, to taste.
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
- Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil.
- Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes.
- Stir in lemon juice and parsley, season with salt and pepper, to taste.
- Serve immediately.
Lemon Chicken Orzo Soup: Frequently Asked Questions
Can I use chicken breasts?
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Can I use dried herbs instead?
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Is this freezer-friendly?
Yes! You can freeze the leftovers without the orzo pasta (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked orzo pasta when serving.
More Recipe Suggestions:
Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo
Creamy Ricotta Chicken and Orzo Skillet
Original Recipe By: Dam Delicious
Lemon Chicken Orzo Soup
Equipment
Ingredients
- 1- pound boneless skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil divided
- 3 cloves garlic minced
- 1 onion diced
- 3 carrots peeled and diced
- 2 celery ribs diced
- ½ teaspoon dried thyme
- 5 cups chicken stock
- 2 bay leaves
- ¾ cup orzo pasta
- 1 sprig rosemary
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Season chicken thighs with salt and pepper, to taste.
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
- Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil.
- Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes.
- Stir in lemon juice and parsley, season with salt and pepper, to taste.
- Serve immediately.
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