Go Back
–+ servings
A spoonful of Lemon Chicken Orzo Soup with fresh herbs, showing shredded chicken, orzo pasta, and diced carrots.

Lemon Chicken Orzo Soup With Fresh Herbs

A bright and flavorful soup with tender chicken, orzo pasta, and a medley of fresh herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon Olive oil
  • 1 pound Boneless, skinless chicken breasts or thighs cut into bite-sized pieces
  • 1 medium Onion chopped
  • 4 cloves Garlic minced
  • 8 cups Chicken broth
  • 1 cup Orzo pasta
  • 1/2 cup Fresh lemon juice
  • 1/4 cup Fresh parsley chopped
  • 2 tablespoons Fresh dill chopped
  • 1 teaspoon Dried oregano

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Ladle

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken pieces and cook until lightly browned on all sides. Remove chicken from the pot and set aside.
  2. Add chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
  3. Stir in minced garlic and cook for 1 minute more until fragrant.
  4. Pour in chicken broth and bring to a boil. Add the orzo pasta and return the chicken to the pot.
  5. Reduce heat and simmer for 10-12 minutes, or until the orzo is cooked and the chicken is cooked through.
  6. Stir in fresh lemon juice, chopped parsley, dill, and dried oregano. Season with salt and pepper to taste.
  7. Let the soup rest for 10 minutes before serving to allow the flavors to meld.

Notes

For a creamier soup, you can stir in a splash of heavy cream or a dollop of Greek yogurt before serving. Garnish with extra fresh herbs if desired.

Tried this recipe?

Let us know how it was!