Description
A bright and comforting Lemon Chicken Orzo Soup featuring tender chicken, flavorful mirepoix, and a zesty lemon finish. This satisfying soup combines aromatic herbs and creamy notes for a wholesome, homemade meal perfect for any season.
Ingredients
Scale
Mirepoix and Seasonings
- 1 large yellow onion, diced
- 4 large carrots, peeled and diced
- 2 sticks celery, minced
- 8 garlic cloves, pressed or minced
- 2 teaspoons seasoning salt or sea salt
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
Chicken and Liquid
- 2 large chicken thighs or breasts, roasted or cooked
- 6 cups water
- 3 cups chicken broth
Orzo and Cream
- 1 cup uncooked dry orzo
- 1/4 cup heavy cream
Herbs and Lemon
- 1 large lemon, juiced and zested
- 1/4 cup fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
Roux
- 2 tablespoons flour
- 3 tablespoons unsalted butter
Instructions
- Prepare Chicken: If not using pre-cooked rotisserie chicken, season each side of chicken thighs with chosen seasonings. In a large heavy-bottom pot, drizzle olive oil and cook chicken over medium heat for 2 minutes per side to render fat. Remove chicken and set aside.
- Sauté Mirepoix and Seasonings: In the same pot, add enough olive oil to cover the bottom. Add diced onion, carrots, celery, garlic, butter, and the seasoning blend (seasoning salt, oregano, paprika, turmeric, black pepper, red pepper flakes). Cook over medium heat for about 5 minutes until vegetables become fragrant and translucent, stirring frequently.
- Make Roux: Sprinkle flour over the vegetable mixture and stir well to combine. Cook for 1-2 minutes until the mixture thickens, ensuring the flour is well incorporated.
- Add Liquids and Simmer: Pour in water and chicken broth. Bring to a boil, then reduce to a medium-high simmer. If you cooked fresh chicken earlier, add it back now. Simmer for 25-30 minutes to develop flavors. If adding fresh chicken, after simmering shred it into small pieces and set aside.
- Prepare Lemon: Rinse and dry the lemon. Zest and juice the entire lemon into a small bowl, capturing both zest and juice. Set aside. The zest releases vibrant oils that enhance the soup’s citrus flavor.
- Add Orzo, Lemon, and Chicken: Stir in the orzo, shredded chicken (if using fresh), and lemon juice and zest. Simmer for an additional 15-20 minutes, stirring frequently to prevent orzo from sticking to the pot, until orzo is tender and fully cooked.
- Finish Soup with Cream and Herbs: Turn off heat once the orzo is cooked and has expanded. Stir in heavy cream and freshly chopped dill and parsley. Adjust salt levels as needed. If lemon peels were simmered (optional), remove them before serving.
Notes
- The soup thickens as it cools because orzo absorbs liquid. Store refrigerated for 2 to 3 days. When reheating, warm gently over medium heat and add a splash of broth or water to loosen to desired consistency.
- For an extra fresh burst, squeeze additional fresh lemon juice right before serving to revive brightness and acidity.
- Be mindful of added salt from broth and rotisserie chicken; adjust seasoning at the end accordingly to avoid over-salting.
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 4g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 4.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
