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Lemon Chicken Orzo Soup - Bright, Comforting, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3–4 garlic cloves, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano or Italian seasoning
  • 1 bay leaf (optional)
  • 6 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken thighs (or 2 cups cooked shredded chicken)
  • 3/4 cup dry orzo
  • 1 large lemon, zested and juiced (about 3–4 tablespoons juice)
  • 2 tablespoons fresh dill or parsley, chopped
  • Optional finish: 1–2 tablespoons heavy cream or 1 beaten egg whisked with 1 tablespoon water for extra silkiness

Instructions
 

  • Sauté the aromatics: Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 6–8 minutes. Add garlic and cook 30 seconds until fragrant.
  • Season the base: Stir in salt, pepper, oregano, and bay leaf. Let the spices bloom for 30 seconds to deepen the flavor.
  • Add broth and chicken: Pour in the chicken broth and bring to a gentle boil. Nestle in the chicken thighs. Reduce to a simmer, cover, and cook until the chicken is cooked through and tender, 15–20 minutes.
  • Shred the chicken: Transfer the cooked chicken to a cutting board and shred with two forks. Discard any bay leaf in the pot.
  • Cook the orzo: Bring the soup back to a gentle boil and add the orzo. Cook uncovered, stirring occasionally so it doesn’t stick, 7–9 minutes or until al dente.
  • Finish the soup: Return shredded chicken to the pot. Add lemon zest and juice. Taste and adjust salt and pepper. If using, stir in a splash of heavy cream or temper in the beaten egg for extra body. Remove from heat.
  • Herbs and serve: Stir in dill or parsley just before serving. Ladle into bowls and serve with extra lemon wedges.