Lemon Chicken Soup with Orzo and Fresh Herbs (Bright, Brothy, and Weeknight-Friendly)
Bright, brothy lemon chicken soup with orzo, tender chicken, and fresh herbs for a cozy bowl that tastes fresh and light.
Equipment
- large Dutch oven or heavy-bottom pot (at least 6 quart) A wide, heavy pot helps the vegetables sweat without scorching and gives you room to poach the chicken gently. A stockpot works too; if it's thin, keep the heat lower and stir more often.
- Chef’s knife and cutting board A sharp knife makes quick work of the mirepoix. If you're short on time, you can use pre-chopped onion, carrot, and celery, but the soup will taste a little less sweet and fragrant.
- Microplane or fine grater For lemon zest. If you don't have one, use the smallest holes on a box grater and avoid the white pith (that's where bitterness lives).
- Citrus juicer Handheld or reamer-style. You can squeeze by hand, but a juicer helps you get more juice without dropping seeds into the pot.
- tongs and a medium bowl For lifting out the chicken to shred. A slotted spoon works in a pinch; just let the chicken drain a moment so you don't splash yourself.
- Fine mesh strainer (optional) Useful if you want an extra-clear broth or if your stock has lots of sediment. Not required for flavor.
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Ingredients
For the soup base
- 1 tablespoon olive oil extra virgin for flavor, or substitute avocado oil
- 1 tablespoon unsalted butter optional, but it rounds out the lemon and helps the aromatics taste richer
- 1 yellow onion finely chopped; white onion works too
- 1 leek white and light green parts only, sliced and rinsed well (optional, but very good)
- 2 carrot peeled and sliced into thin coins
- 2 celery rib sliced thin; include the leaves if you have them
- 4 clove garlic minced; reduce to 2 clove if you like it quieter
- 1 ½ teaspoon kosher salt start here and adjust at the end (saltiness varies by stock)
- ½ teaspoon black pepper freshly ground if possible
- ½ teaspoon dried oregano or use 1 teaspoon fresh oregano, added with the herbs at the end
- 1 bay leaf remove before serving
- 8 cup chicken stock low-sodium preferred so you control the seasoning
- 2 cup water keeps the broth clean and lets the lemon shine; you can use all stock if you want a deeper base
- 1 ½ pound boneless skinless chicken thigh thighs stay juicy; you can swap boneless skinless chicken breast, but watch the simmer so it doesn't dry out
- 1 parmesan rind optional, adds savory depth; remove before serving
For the orzo and lemon-herb finish
- 1 cup orzo stir often so it doesn't stick; you can swap rice, but cook time will change
- 2 lemon zest both, then juice (you should get about 1/2 cup juice)
- ¼ cup fresh dill roughly chopped; if you hate dill, use basil or more parsley
- ¼ cup fresh parsley roughly chopped, plus more for serving
- 2 cup baby spinach optional, for a little green; kale works but needs a longer simmer
- 1 egg yolk optional, for a silky avgolemono-style vibe (see step notes for tempering)
- 1 tablespoon olive oil optional, for finishing each bowl (especially good with lots of lemon)
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Instructions
Build the flavor base
- Set a large Dutch oven over medium heat. Add 1 tablespoon olive oil and the butter (if using). Once the butter melts, add the onion, leek, carrot, and celery. Cook, stirring often, until the vegetables soften and the onion looks translucent, about 8 minutes. You're not trying to brown them hard here; gentle sweating keeps the broth sweet and clean.
- Add the garlic, salt, pepper, oregano, and bay leaf. Stir for about 30 seconds, just until the garlic smells fragrant. If anything starts to stick, splash in a tablespoon of stock and scrape the pot; those little browned bits are flavor, but burnt garlic will make the soup harsh.
Simmer the chicken (this is the "chicken soup from scratch" part)
- Pour in the chicken stock and water, then add the chicken thighs and parmesan rind (if using). Bring to a gentle simmer over medium-high heat, then reduce heat to maintain a steady simmer. Cover partially and cook until the chicken is cooked through and very tender, about 18 minutes. Keep it at a simmer, not a rolling boil, so the chicken stays juicy and the broth stays clear.
- Use tongs to lift the chicken into a bowl. Remove and discard the bay leaf and parmesan rind. Let the chicken cool for a few minutes, then shred into bite-size pieces with two forks (or chop if you prefer tidy chunks).
Cook the orzo and finish the lemon chicken orzo soup
- Bring the soup back to a lively simmer. Add the orzo and cook, stirring every minute or so, until the pasta is tender, about 9 minutes. Orzo loves to stick to the bottom of the pot, so this is the moment to stay nearby.
- While the orzo cooks, zest the lemons directly into a small bowl, then juice them. Keeping zest and juice ready means you can add lemon off the heat, which protects that bright flavor.
- Reduce heat to low. Stir the shredded chicken back into the pot. Add the spinach (if using) and stir just until it wilts, about 1 minute.
- Turn off the heat. Stir in the lemon zest, then start with about 1/3 cup lemon juice and add more to taste. (Different lemons vary a lot; you want it clearly lemony, not sour.) Stir in the dill and parsley. Taste and adjust salt and pepper. If the soup tastes flat, it usually needs either more salt or a little more lemon.
- Optional egg yolk finish (for a gentle, silky Greek lemon soup feel): In a bowl, whisk 1 egg yolk with 2 tablespoons lemon juice. Slowly whisk in 1/2 cup hot broth from the pot to temper, then pour the mixture back into the soup while stirring constantly. Do not boil after adding, or the egg can curdle. This keeps the recipe in the "brothy" zone, but gives it a soft body.
- Serve hot with an extra drizzle of olive oil and more herbs on top. This lemon chicken soup is best right after cooking, when the orzo is perfectly bouncy. If you're planning leftovers, see the FAQ for the best way to keep the pasta from soaking up all the broth.
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