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Creamy Lemon Chicken Orzo Soup

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This creamy lemon chicken orzo soup combines tender shredded chicken, hearty orzo, fresh vegetables, and bright lemon flavors in a rich, comforting broth. Finished with dill and cream, it is a satisfying meal for any occasion.

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 ½-in (13-mm) pieces
  • 2 carrots, peeled and cut into ½-in (13-mm) pieces
  • 2 celery ribs, cut into ½-in (13-mm) pieces
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 qts (8 cups) chicken broth
  • 1 bay leaf
  • 1¼ cups orzo
  • 1 cup heavy cream
  • 1 teaspoon lemon zest
  • 3 tablespoons fresh lemon juice, from 1 lemon
  • 1½ tablespoons chopped fresh dill (or 1½ teaspoons dried)

Instructions

  1. Season the chicken all over with salt and pepper. Heat the oil in a large Dutch oven or soup pot over medium-high heat until shimmering. Add the chicken skin-side down and cook until golden, 3 to 4 minutes per side. Transfer the chicken to a plate and reserve the flavorful fat in the pot.
  2. Add the butter to the pot and let it melt into the chicken fat. Add the onion, carrots, and celery, then cook until they begin to soften, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring constantly, until lightly golden and no dry flour remains, about 1 minute.
  3. Add the chicken broth and scrape up any browned bits from the bottom of the pot. Add the bay leaf and return the chicken and any accumulated juices to the pot. Bring to a boil, cover, reduce heat to low, and simmer until the chicken is cooked through, about 15 minutes for breasts or 20 minutes for thighs.
  4. Transfer the chicken to a cutting board using tongs. Remove and discard the skin and bones, then shred the meat into bite-size pieces.
  5. Bring the soup back to a gentle boil and add the orzo. Cook uncovered, stirring frequently, until al dente. Stir in the cream, lemon juice, and shredded chicken, then simmer for a few more minutes until heated through. Remove and discard the bay leaf. Stir in the lemon zest and dill, then adjust seasoning as needed.
  6. Ladle the soup into bowls and serve warm.

Notes

  • Chicken breasts or thighs can be used alone or combined for the best flavor and texture.
  • Stir the orzo frequently while cooking to prevent it from sticking to the bottom of the pot.
  • Fresh dill and lemon juice brighten the creamy soup, but dried dill can be used if needed.
  • Store leftovers in the refrigerator for up to 3 days. Add extra broth when reheating if the orzo absorbs too much liquid.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-lemon-chicken-orzo-soup/