Description
A comforting and creamy lemon chicken orzo soup packed with tender chicken, vegetables, and bright citrus flavor. This hearty one-pot meal is rich, satisfying, and perfect for cozy dinners.
Ingredients
- 1¾ lb bone-in, skin-on chicken breasts and/or thighs, trimmed of excess skin or fat
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, cut into 1/2-inch pieces
- 2 carrots, peeled and cut into 1/2-inch pieces
- 2 celery ribs, cut into 1/2-inch pieces
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 quarts (8 cups) chicken broth
- 1 bay leaf
- 1 1/4 cups orzo
- 1 cup heavy cream
- 1 teaspoon lemon zest
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons chopped fresh dill (or 1 1/2 teaspoons dried)
Instructions
- Season the chicken with salt and pepper. Heat oil in a large pot over medium-high heat and sear the chicken, skin-side down, for 3–4 minutes per side until golden. Transfer to a plate and set aside.
- Add butter to the pot. Stir in onion, carrots, and celery, and cook for 2–3 minutes until slightly softened. Add garlic and cook for 30 seconds until fragrant. Sprinkle in flour and cook, stirring constantly, for about 1 minute until lightly golden.
- Pour in the chicken broth, scraping up browned bits from the bottom. Add the bay leaf and return the chicken and juices to the pot. Bring to a boil, then cover and reduce heat to low. Simmer for 15–20 minutes until the chicken is cooked through.
- Remove the chicken, discard skin and bones, and shred the meat into bite-size pieces.
- Bring the soup back to a gentle boil and add the orzo. Cook uncovered, stirring frequently, until al dente according to package instructions.
- Stir in the heavy cream, lemon juice, and shredded chicken. Simmer for a few minutes until heated through. Remove the bay leaf, then stir in lemon zest and dill. Adjust seasoning with salt, pepper, and more lemon juice if desired.
- Ladle into bowls and serve warm.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Rotisserie chicken can be used to save time; skip the searing step.
- Orzo will continue to absorb liquid as it sits; add more broth when reheating if needed.
- Store leftovers in the refrigerator for up to 3 days.
- Fresh dill gives the best flavor, but dried works in a pinch.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 120 mg
