Lemon Chicken Orzo Soup

This lemon chicken-orzo soup is a bright, comforting bowl that balances hearty ingredients with light, refreshing flavor. The base begins with leeks, carrots, and celery cooked gently in olive oil to create a fragrant foundation. Fresh thyme, strips of lemon zest, and bay leaves add layers of aroma as the chicken simmers, enriching the broth while staying tender.
Once the chicken is shredded, orzo cooks directly in the pot, giving the soup body without making it heavy. A splash of lemon juice and a handful of dill stirred in at the end brighten every spoonful. For tools, you will need a Dutch oven, a ladle, a sharp knife, and a small cutting board. This soup pairs beautifully with rolls, salads, or crusty bread and reheats well, making it an excellent choice for weeknight meals as the flavor deepens over time.

1. Cook the vegetablesHeat the olive oil in a Dutch oven over medium heat. Add the carrots, celery, and leeks. Sprinkle with the salt and cook, stirring occasionally, until the leeks soften, about 5 minutes.Rinse leeks thoroughly before slicing—they often hold grit between layers.Use a damp towel to wipe stray leek pieces from the cutting board before moving on.

2. Simmer the chickenAdd the thyme, lemon zest strips, bay leaves, and chicken. Pour in the broth and water. Bring to a simmer and cook, uncovered, until the chicken is tender and cooked through, 20 to 25 minutes.Keep the broth at a gentle simmer to prevent the chicken from becoming tough.Place a small bowl nearby for lemon zest scraps and herb stems to keep the workspace tidy.

3. Shred the chickenTransfer the chicken to a cutting board and let cool slightly. Shred or chop into bite-size pieces, discarding the skin and bones.Use two forks to shred the chicken quickly and evenly.Immediately discard chicken skin and bones to avoid cross-contamination.

4. Finish the soupReturn the soup to a simmer and stir in the orzo. Cook until the pasta is just tender, 8 to 10 minutes. Add the shredded chicken back to the pot to warm through. Remove lemon zest and bay leaves, then stir in the lemon juice and dill. Taste and season with extra salt if needed.Orzo continues to cook in the hot broth, so stop when it is just shy of fully tender.Soak the pot in warm water after serving to make scrubbing easier later.

Olive Oil3 tbsp

- Oil & Vinegar

Carrots4 medium

- Produce

Celery3 stalk

- Produce

Leeks2 count

- Produce

Kosher salt1/4 tsp

- Spices

Fresh thyme1 tbsp

- Produce

lemon zest4 strip

- Produce

Lemon Juice1/4 cup

- Produce

bay leaves2 leaf

- Spices

bone-in skin-on chicken breasts4 breast

- meat

Water2 cup

- Beverages

orzo1 cup

- pasta & grains

fresh dill1/4 cup

- produce

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Lemon Chicken Orzo Soup