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Lemon Chicken Orzo Soup
Lemon chicken orzo soup! This soup is cozy, hearty and SO delicious. Made with homemade chicken stock and loads of vegetables like carrots & celery, this is a spin on a traditional classic (might I add some of the best chicken soup I’ve ever made or tasted).
It’s finished off with orzo and loads of fresh lemon juice, as well as chopped dill and parsley. Don’t forget to add a good amount of fresh cracked peppercorns.
It starts off with homemade chicken stock:
You’ll need, onions, carrot, garlic, celery, chicken wings, chicken breast, water, peppercorns + salt.
In a stock pot, add your onion, carrots, garlic, celery, salt, chicken (wings and tenders), water and peppercorns, mix well. Bring the stock to a boil and then simmer for 50-60 minutes.
Remove the skim of the stock and remove your cooked chicken on a separate plate. Strain your broth and reserve the liquid for your soup. Makes about 4 cups.
Next, we’ll start off the base of the chicken soup:
In a dutch oven, or the same pot as the stock, heat olive oil and butter until melted and glistened. Toss in your celery, carrots and onions. Stir for 5-10 minutes.
Next add in your flour and sauté and sweat out your vegetables for another 10 minutes, and until the flour has dissolved in. Add in your stock and simmer until the vegetables are soft, about 30-40 minutes. Adjust with salt and pepper.
We’ll finish off the soup with orzo, lemon, shredded chicken & herbs:
While the vegetables are cooking, cook your orzo according to the package instruction. Strain and set that aside when ready. At this point, also take your chicken and shred them.
Once your vegetables are soft, add in your shredded chicken and orzo. Make sure all is warm and combined. Turn off the heat, add in lemon juice (up to your preference, I’ll add about juice of 1 lemon) and fresh herbs (chopped parsley and dill). Serve immediately.
Looking for more soup recipes? Start below:
Broccoli Soup with Crème Fraîche
Lemon Chicken Orzo Soup
Ingredients
- 2 tablespoons butter
- 3 ribs of celery
- 3 carrots, slice on a bias
- 1 yellow onion
- 1 tablespoon flour
- 4 cups chicken stock store bought or homemade
- 2 cups chicken, shredded
- Salt and pepper to taste
- 1 cup cooked orzo
- Juice of 1 lemon, 2 if you prefer more acid
- Handful of dill and parsley, finely chopped
Instructions
- Begin by making your chicken stock (you can also use store bought chicken stock if you prefer). In a stock pot, add your onion, carrots, garlic, celery, salt, chicken (wings and tenders), water and peppercorns, mix well. Bring the stock to a boil and then simmer for 40-45 minutes.
- TIP: To get a deeper color in flavor, depth of flavor, and if you're looking for a little bit more of a smokey broth, you can sear your chicken in the pot before you add the water and vegetables.
- Remove the skim of the stock and remove your cooked chicken on a separate plate, shred your chicken and set aside. Strain your broth and reserve the liquid for your soup. Makes about 4 cups.
- In a dutch oven, or the same pot as the stock, heat olive oil and butter until melted and glistened. Toss in your celery, carrots and onions. Stir for 5-10 minutes.
- Next add in your flour and sauté and sweat out your vegetables for another 10 minutes, and until the flour has dissolved in. Add in your stock and simmer until the vegetables are soft, about 30 minutes. Adjust with salt and pepper.
- While the vegetables are cooking, cook your orzo according to the package instruction. Strain and set that aside when ready. At this point, also take your chicken and shred them.
- Once your vegetables are soft, add in your shredded chicken and orzo. Make sure all is warm and combined. Turn off the heat, add in lemon juice (up to your preference, I’ll add about juice of 1 lemon) and fresh herbs (chopped parsley and dill). Serve immediately.
This sounds so yummy!! Could you use store bought or already prepared chicken stock for the base?
It is so good! Yes, you can definitely use store bought or already prepared chicken stock. I hope you love it! – Lindsey