Indulge in the warmth and comfort of our Lemon Chicken Orzo Soup! Perfect for any season, this delightful soup blends tender chicken, zesty lemon, and delicate orzo pasta into a light yet satisfying meal. Each spoonful offers a burst of fresh flavors, enhanced by a savory broth and a hint of herbs. Whether you’re seeking a cozy dinner option or a nourishing meal to lift your spirits, this Lemon Chicken Orzo Soup is sure to please. Serve it up on a chilly evening or as a refreshing lunchtime treat, and savor the perfect balance of hearty and refreshing in every bite!
Estimated Cooking Time:
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
Serving Size: 6 servings
Ingredients:
- 4 quarts of warm water
- 1/4 cup kosher salt
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 medium carrots, peeled and diced
- 2 ribs celery, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 tablespoons finely chopped fresh dill
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon fresh black pepper
- 3/4 cup dry orzo
- 2 large egg yolks
- Juice of 2 medium lemons (about 1/4 cup)
- Optional – Zest of 1 lemon
- More salt and pepper to taste
Cooking Instructions
- Step 1: Brine the chicken: *See note. Dissolve salt in 4 quarts of warm water. Place the chicken into the salt water for 15 minutes at room temperature. You can brine the chicken for up to an hour, but any longer than 15 minutes you need to place the chicken back in the refrigerator.
- Step 2: Remove the chicken from the brine and pat it completely dry.
- Step 3: Cook the chicken: Heat the olive oil in a 7-quart pot (or Dutch Oven) over medium heat. Add in the chicken breasts and cook for 3 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
- Step 4: Add the diced carrots, celery, and onion into the pot and cook for 5 – 7 minutes until soft, stirring occasionally. Add in the garlic and cook for an additional minute.
- Step 5: Make the soup: Return the chicken back to the pan and add in the chicken broth, dill oregano, salt, and pepper, and bring to a boil. Turn the heat to medium-low and simmer for 10 minutes.
- Step 6: Add the orzo into the pot and simmer for 10 more minutes, or until the orzo is cooked.
- Step 7: Remove the chicken from the pot and shred it with a fork or cut it into cubes. Return the chicken back to the pot.
- Step 8: Separately, whisk the egg yolks in a small bowl while slowly adding in 1/2 cup of the hot broth. Add the egg mixture to the soup and stir to combine and thicken.
- Step 9: Stir in the fresh lemon juice and zest, if desired, and add more salt and pepper if necessary. Serve warm
Notes
Brining note: This step is optional, but it’s a great way to add another layer of flavor to your soup. If you choose not to brine the chicken skip ahead to set #3.
You can also use shredded rotisserie chicken if you prefer. You will need 3 – 4 cups of cooked chicken and will add this to the soup in step #7 to heat the chicken.
Storing instructions:
Freeze airtight for up to 2 months. Thaw in the refrigerator overnight and reheat on the stovetop.
Store airtight in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
If the orzo absorbs too much of the liquid and the soup has thickened too much you can add more chicken broth if desired.
