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Lemon Chicken Orzo Soup recipe with fresh herbs

My Lemon Chicken Orzo Soup with fresh herbs is a cozy and bright dinner recipe. It is easy to make and makes a big helping so you will have plenty of leftovers. Save this to Pinterest so you can make it!
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Course: dinner
Cuisine: American, Greek American, Italian American
Keyword: lemon chicken orzo soup, lemon chicken orzo soup recipe, lemon chicken soup, orzo soup
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 8 - 10
Author: Rachel

Equipment

  • 1 large Dutch oven or pot

Ingredients

For the chicken

  • 1 1/4 - 1 1/2 lb boneless, skinless chicken thighs
  • 1/2 tbsp dried oregano
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • A sprinkle of Coarse sea salt and fresh cracked pepper on each thigh

For the Lemon Chicken Orzo Soup

  • 3 tbsp extra virgin olive oil
  • 1/2 yellow onion, diced
  • 1 small shallot, diced
  • 2 small carrots, diced
  • 1 stalk of celery, diced
  • zest of one lemon
  • 4 large cloves or garlic, grated or pressed
  • 1/8 cup flour
  • 10 cups chicken broth, reserve one cup separately
  • 2 sprigs fresh thyme About 4-5 inches long
  • 2 sprigs fresh oregano About 4-5 inches long
  • 3 sprigs fresh dill About 4-5 inches long
  • 5 tbsp Fresh squeezed lemon juice Divided by 2 and 3 tablespoons
  • 2 cups - 1 lb orzo pasta Use 2 cups if you want a more soupy consistency to start. Use the box if you want more stewy consistency.
  • Lemon rind halves
  • 3 tbsp chopped fresh dill
  • Coarse sea salt and fresh cracked pepper to taste
  • Optional: Lemon slice, more fresh dill and parmesan cheese to serve.

Instructions

  • Pat the chicken dry and season both sides with the spice mix.
  • Add the extra virgin olive oil to the pot and heat on medium until it is shimmering. Then add in the chicken and cook 2 minutes per side. Remove when done and set aside.
  • Add in the onion and the shallots and cook for 4 minutes stirring regularly or until they begin to look translucent. Add in the carrots and celery and cook for anther 4 minutes, stirring regularly.
  • Next, add in the garlic and lemon zest and cook for 2 minutes. Then mix in the flour and cook for another 2 minutes.
  • Pour in 1 cup of chicken broth and deglaze the pan, scrapping the brown bits from the bottom. Then pour in the rest of the chicken broth and add the chicken thighs back to the pot along with any drippings from the plate it rested on.
  • Bring to a light boil and then turn down the heat to a simmer. Add in the fresh sprigs of thyme, oregano and dill. Also add in 2 tablespoons of the lemon juice. Simmer for 30 minutes, uncovered.
  • Once the time is up, remove the chicken from the pot and chop or pull apart. Add it back to the pot along with any drippings. Now add in the orzo and cook to package directions. Make sure to stir regularly and scrap the bottom of the pan. The orzo likes to stick to the bottom and will burn if you leave it there.
  • Once the orzo is done, mix in the lemon rind halves, rest of the lemon juice and simmer on the lowest setting for 5 minutes.
  • Turn the heat off and let it cool for about 5 minutes. Mix in the fresh chopped dill and season to taste with sea salt and fresh cracked pepper.
  • If you want to add more chicken broth, you can add it now.
  • Serve topped with a lemon slice, fresh dill and sea salt and fresh cracked pepper to taste. If you want even more lemon flavor, squeeze a slice above the bowl. Optional: Parmesan cheese