Lemon Chicken Orzo Soup

5 from 7 votes

Warm your body and soul with a comforting classic: Lemon Chicken Orzo Soup. This is a go-to recipe that makes it easy to get dinner on the table in just over 30 minutes. You'll love the creamy citrusy broth with tender chicken, perfectly cooked orzo pasta and the fresh taste of dill!

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 573kcal

Author: Christy Faber

Ingredients

2 tablespoon butter
2 cups carrots diced
1 cup celery diced
2 cups onion diced
4 cloves garlic minced
salt & pepper
4 cups chicken stock
2 tsp oregano dried
½ tsp celery seed
2 boneless skinless chicken breasts
½ cup dried orzo pasta
zest from one lemon
3 ½ tbsp freshly squeezed lemon juice
2 cups whole milk
1 cup light cream
⅓ cup fresh dill chopped

Instructions

In a large pot, cook carrot, celery and onion in the melted butter over medium heat until the vegetables are tender.
2 tablespoon butter, 2 cups carrots, 1 cup celery, 2 cups onion
Add the minced garlic and stir well and cook for an additional minute.
4 cloves garlic
Season with salt and pepper. Add chicken broth, oregano and celery seed, and chicken breasts.
salt & pepper, 4 cups chicken stock, 2 teaspoon oregano, ½ teaspoon celery seed, 2 boneless skinless chicken breasts
Raise the heat slightly to allow soup to simmer, covered, for 20 minutes. Remove the chicken when fully cooked and shred and set aside.
½ cup dried orzo pasta
Add the orzo and cook for 8-10 minutes. Test a few pieces of the orzo to ensure it’s fully cooked.
To finish the soup, add the shredded chicken back to the soup and add the zest of one lemon and lemon juice, whole milk, cream, and fresh dill— bring the soup back up to temp and season with more salt and pepper to taste and enjoy!
zest from one lemon, 3 ½ tablespoon freshly squeezed lemon juice, ⅓ cup fresh dill, 2 cups whole milk, 1 cup light cream

Notes

Before incorporating the dairy and adding the shredded chicken back to the soup, take a moment to test the orzo for doneness.

Cook the orzo just until it reaches an al dente texture. Overcooking can lead to a mushy consistency.

Choose fresh dill instead of dried -- it makes a huge difference in the flavour!

Once you've added the whole milk and light cream, be cautious not to bring the soup to a boil because this can cause the dairy to curdle.

Take your time to taste the soup and adjust for seasoning before serving.

Homemade chicken broth is highly recommended if you have it on hand!

Nutrition